Low Carb Chocolate Cheesecake Recipe

Learn how effortless it is to make a low carb chocolate cheesecake recipe in the Instant Pot! Perfect for special occasions, or holiday dessert

The Instant Pot is one of the most versatile kitchen appliances you will ever own! You can make everything in it – from dessert to rice and even roast. I am thrilled to share with you one of my favorite Instant Pot recipes – a chocolate cheesecake with an almond flour crust. 

Best Keto-Friendly Cheesecake 

Chocolate cheesecake is a dessert everyone loves! Even people who say they don’t like chocolate enjoy a small slice of this creamy pie. It’s sweet without being overpoweringly rich. Plus, it won’t give you that sick feeling from too much sugar since it’s amazingly low in sugar and carbs! 

Both the cheesecake and the crust are chocolate, making it a double-chocolate dessert. This recipe also includes the ingredients and directions so you can make a homemade whipped topping for it. 

Similar Keto Cheesecake Recipes: Keto Strawberry Cheesecake Fat Bombs, Keto Pumpkin Cheesecake, No Bake Keto Blueberry Cheesecake 

Topping Ideas For Low-Carb Chocolate Desserts

There are lots of low-carb things you can add on top of this cheesecake – or just eat it plain. It’s so delicious that you don’t really need toppings. 

If you want to add things on top of your chocolate cheesecake, here are some keto-friendly ideas you can try (without going out of ketosis): 

• Unsweetened Coconut Flakes
• Sugar-Free Caramel Drizzle
• Low-Carb Cinnamon Sugar Dusting

Keto Cheesecake With Crushed Almond Crust

This keto cheesecake is so beautiful that it can be served at any special occasion. Make it for your holiday parties or even a birthday party! If you want to save yourself time, make it ahead and store it in the refrigerator in a sealed container for up to 3 days. 

This is a freezer-friendly cheesecake too. If you store it in a sealed bag or container, it will stay fresh for up to 3 months. Bake it at low heat to reheat it. 

Low-Carb Instant Pot Cheesecake 

There is a way to make this dairy-free, but it will take a lot more time. This recipe from Cassidy’s Craveable Creations is one of the best I have found. I’ve also seen recipes where they soak macadamia nuts instead of cashews and then blend macadamia nuts with the rest of the ingredients to make a cheesecake consistency. 

Whether you make it with cream cheese or use a dairy-free option, I prefer to make my cheesecake in the Instant Pot. One of the main benefits of using the Instant Pot is that I get perfect consistency this way. The steam completely bakes it so that it melts in my mouth! You also can’t beat the faster baking time. It only takes 50 minutes in the Instant Pot – it would take a few hours in the oven. 

Low Carb Chocolate Cheesecake Recipe 

Here’s the entire list of ingredients to make this recipe. Exact measurements to make this cheesecake are located within the printable recipe card below.

For the crust:

Almond flour
Cocoa
Monkfruit
Butter

For the cheesecake:

Cream cheese
Monk fruit
Erythritol confectioners sweetener
Cocoa
Unsweetened chocolate
Heavy cream
Vanilla
Eggs

Toppings:

Whipping cream
unsweetened chocolate
Vanilla
Erythritol confectioners sweetener

Prepare a 7.5 inch springform pan with non-stick cooking spray.

Stir together the almond flour, cocoa, monkfruit and melted butter for the crust. Press into the springform pan. Place in the oven for 10 minutes while the batter is prepared. 

Place trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.

Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage. 

In a medium bowl, beat cream cheese until soft and creamy. Add the cocoa and sweeteners,continue beating until fluffy, about 2 minutes. 

Add the eggs, one at a time, heavy cream, and vanilla and beat just until combined.

Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.

Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 30 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.

Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.

For the topping:  Microwave heavy cream until steaming, and pour over the chocolate. Stir until the chocolate is melted and blended with the heavy cream. Stir in the vanilla and sweetener. Cool to room temperature. Then, whip with a whisk or mini whipper until thicken. Pour over cheesecake.   

Refrigerate overnight.

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Sugar-Free Holiday Dessert Recipes 

If you enjoyed my low carb chocolate cheesecake recipe, then you will like these no bake sugar-free desserts too. These are some of my favorite ones. 

• No Bake Keto Pecan Pie Bars
• Easy Keto Peanut Butter Mousse