“A decadent keto chocolate cheesecake that’s made in the pressure cooker. No need to heat up an entire oven for this baked treat!” Pressure Cooker Keto Chocolate Cheesecake – You must try this recipe.
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- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 1/2 Tablespoons unsweetened cocoa powder
- 1 1/2 Tablespoons low carb sweetener or desired sweetener
- 2 Tablespoons butter melted
- 16 ounces cream cheese at room temperature
- 1/2 teaspoon stevia concentrated powder see note
- 1/2 teaspoon monk fruit powder see note
- 1/3 cup unsweetened cocoa powder
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1/4 cup sour cream
- 3/4 cup heavy cream
- 6 ounces baking chocolate melted
- 1 teaspoon vanilla extract
- Line bottom of 7″ push or springform pan with parchment paper cut to size.
- In medium bowl, combine all dry crust ingredients then stir in melted butter. Press into bottom of prepared pan.
- In food processor (or use electric mixer with large bowl), blend the cream cheese with the sweeteners and cocoa powder.
- Blend in large egg, then blend in egg yolks.
- Blend in sour cream, heavy cream, melted chocolate, and vanilla extract. Scrape sides of processor or bowl as needed.
- Pour cream cheese mixture on top of crust in pan. Smooth top with rubber spatula.
- Place rack in pressure cooker, then add in 1.5 cups of water.
- Make a foil sling and place over rack making sure ends are long enough to extend top of pressure cooker.
- Place cheesecake pan over sling and cover loosely with foil to prevent condensate dripping on top. Fold tops of sling loosely over cheesecake.
- Cover pressure cooker and set to maximum pressure for 20 minutes.
- When time is up, allow pot to sit for 15 minutes at natural pressure release.
- Open lid and use sling to lift cheesecake out and move to cooling rack.
- Allow to cool for an hour or so, then refrigerate for a couple hours before removing side of pan.
- For best results, the cheesecake should be allowed to sit overnight in the refrigerator.
- Serve close to room temperature for a softer texture.
- 5 grams net carbs per serving.
- Each slice is really filling. Cutting into smaller slices with reduce carb and calorie counts.
- The stevia and monk fruit sweeteners can be replaced with 3/4 cup Swerve (or equivalent sweetener) if desired.
Per Serving: 413 calories; 38 g fat; 10.9 g carbohydrates; 8 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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