Keto Instant Pot Chocolate Cheesecake Low Carb Recipe (1 Net Carb) | KetoVale
instant pot chocolate cheesecake

Keto Instant Pot Chocolate Cheesecake (Low Carb – Sugar Free)

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Have you ever tasted a better dessert than cheesecake with berries and chocolate? Have you ever cooked this dessert?

If you’ve never tried to make dessert in your instant pot, then we’re here to change that. This recipe is incredibly easy to make and tastes great!

Our Keto Instant Pot Chocolate Cheesecake recipe uses cream cheese and sour cream as its base. It’s high in healthy fats, protein, and calcium. 

Plus, sour cream contains healthy bacteria that provides a unique, sour flavor. Research shows that the lactic acid bacteria found in sour cream can be used to help support your digestive and immune health (1). 

keto instant pot chocolate cheesecake

You’ll also need an egg for this recipe, which is an excellent source of protein and healthy fats. Additionally, egg yolks are one of the best food sources of vitamin D.

Research shows that vitamin D plays a crucial role in boosting your immune health. This is because your immune cells have a receptor for vitamin D on them. Research shows that vitamin D may be able to bind to immune cells and influence their actions (2). 

diet3

Berries are one of the few fruits allowed on a keto diet. They are low in sugar and high in fiber. Plus, they are an excellent source of unique antioxidant flavonoids that have been shown to reduce inflammation and protect human health (3). 

low carb instant pot chocolate cheesecake

The cocoa in this recipe further contributes to the antioxidant content. Not to mention, chocolate has been shown to make you smarter and happy (4)! 

So now you can enjoy your dessert without feeling guilty about indulging in something unhealthy! There are many Instant Pot dessert recipes you can make. Feel free to explore our blog for more!


Let’s Do It!

Mix the cream cheese and erythritol in a bowl until creamy. Add the egg and continue to mix. 

Then stir in the cocoa powder, sour cream, vanilla extract, and lemon juice. Mix well. 

mix cream cheese cocoa

Grease a 5-inch baking dish and fill it with the cheesecake batter. Cover with foil.

Pour one cup of water into the instant pot. Place a trivet inside and put the baking dish on top.

place cheesecake inside instant pot

Put the lid on and set the instant pot to “sealing.” Press “pressure cook” and cook on high for 4 minutes. When done, release the pressure naturally (approximately 12 to 15 minutes). 

Allow the cheesecake to cool to room temperature and then put in the fridge to chill for about three hours.

cool cheesecake

Top with berries and low-carb chocolate. Serve cold. 

carb30

More Keto Cheesecake recipes you can try:

instant pot chocolate cheesecake
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Keto Instant Pot Chocolate Cheesecake

Have you ever made cheesecake using an Instant Pot? This low-carb and keto-friendly chocolate cheesecake will please you.
Course Dessert
Cuisine Ketogenic, Low Carb
Keyword instant pot cheesecake
Prep Time 10 minutes
Cook Time 18 minutes
Passive time 3 hours
Total Time 3 hours 28 minutes
Servings 4
Calories 185kcal
Author Tanya K.

Ingredients

  • 6 oz cream cheese softened (room temperature)
  • 2 tbsp sour cream
  • 1 tbsp erythritol or any other sweetener of your choice
  • 1 egg room temperature
  • ½ tsp lemon juice
  • ½ tsp vanilla extract
  • 2 tsp cocoa powder
  • 1 tsp olive oil for greasing
  • berries for serving, optional
  • chocolate melted for serving, optional

Instructions

  • In a medium bowl, beat cream cheese and erythritol until creamy. Add in the egg and continue to beat until incorporated. Stir in cocoa powder. Add sour cream, pure vanilla extract, and lemon juice, and beat just until combined.
  • Grease a heat proof 5-inch baking dish with olive oil and fill it with cheesecake batter. Cover with a piece of foil.
  • Pour 1 cup of water into the bottom of the instant pot. Put the trivet inside and place the covered baking dish on top.
  • Put the lid on and turn the valve to “sealing.” Press “pressure cook” (manual) and cook on high pressure for 4 minutes.
  • Once the cooking time is completed, let the pressure release naturally, approximately 12-15 minutes. Once the pin drops, open the lid and remove the cheesecake from the pot.
  • Let the cheesecake cool to room temperature, then transfer to the fridge to chill for about 3 hours. Top with your favorite berries or drizzle with melted chocolate (optional). Enjoy!

Video

Nutrition/Macros

Nutrition Facts
Keto Instant Pot Chocolate Cheesecake
Amount Per Serving
Calories 185 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g45%
Cholesterol 91mg30%
Sodium 157mg7%
Potassium 74mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 668IU13%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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