Keto Instant Pot Chocolate Cheesecake

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If someone would’ve told me a while ago that I could have a delicious slice of keto chocolate cheesecake while eating low carb, I don’t think I would’ve believed them. However, this Keto Instant Pot Chocolate Cheesecake is an amazingly delicious keto-friendly dessert that you will love. It’s decadent and perfect for all the chocolate cheesecake lovers out there.

keto instant pot chocolate cheesecake

Keto Instant Pot Chocolate Cheesecake

I’ve followed the keto diet for a little while, and I’ll admit that it was a lot harder than I thought it would be at first. Of course, that was up until I found recipes like this that make it feel like I’m cheating on my new way of eating, even though I’m not. I’ve had many different cheesecakes in my lifetime, and for being a keto-friendly option, this Keto Cheesecake Recipe is truly impressive.

keto chocolate cheesecake


What I like even more about this recipe is that I can prepare it in one of my favorite kitchen appliances— the Instant Pot. I’m not trying to spend too much time preparing and baking desserts, but I like to have a sweet treat after dinner each night. I can follow this recipe, put all the ingredients into the Instant Pot, and easily prepare it to have multiple slices throughout the week. If you’re looking for a simple yet delicious keto holiday dessert recipe, try this Instant Pot keto cheesecake.

keto chocolate cheesecake

Ingredients to Use With Your Keto Chocolate Cheesecake

You will need a handful of ingredients to prepare the keto chocolate cheesecake. Make sure to visit your local grocery store to grab these ingredients before getting started.

Monk Fruit - You’re trying to avoid adding sugar to a cheesecake, which may seem nearly impossible, but Monkfruit makes it possible. It adds the sweetness that your keto chocolate cheesecake needs.

Cream Cheese - Of course, you can’t have cheesecake without the cream cheese. I like to use the Philadelphia brand because I think it tastes best and works well with this easy keto cheesecake recipe.

Cocoa - If you’re planning on making a chocolate cheesecake, you need to have some cocoa to mix in with your cream cheese, monk fruit, and additional ingredients.

Vanilla - A small amount of vanilla is all you will need to add to your cheesecake. The hints of vanilla take this chocolate cheesecake to the next level.

These are a few of the ingredients you need to use to prepare this delicious and easy recipe.

keto chocolate cheesecake

What to Add to Your Keto Instant Pot Cheesecake

The cheesecake tastes best with the whipped topping added to it, consisting of whipping cream, unsweetened chocolate, vanilla, and sweetener. However, you can add a few extra toppings to your chocolate cheesecake. 

I like to serve mine with a side of fresh raspberries because the fruit tastes heavenly with it. In addition to raspberries, you can add sliced strawberries, sugar-free caramel sauce, crushed almonds, or even shredded coconut to the top of your Keto Instant Pot Chocolate Cheesecake. Don’t hesitate to experiment with different keto-friendly toppings that will make your cheesecake even more enjoyable to you and your loved ones.

keto chocolate cheesecake

Make sure to try this Keto Cheesecake Recipe

Keto Strawberry Swirl Cheesecake

Yield: 8 Servings

Keto Instant Pot Chocolate Cheesecake

keto instant pot chocolate cheesecake

This Keto Instant Pot Chocolate Cheesecake is an amazingly delicious keto-friendly dessert that you will love. It’s decadent and perfect for all the chocolate cheesecake lovers out there.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

Crust

  • 1 cup almond flour
  • 1 tablespoon cocoa
  • 1 tablespoon and 2 teaspoons monkfruit
  • ¼ cup butter, melted
  • 350 degrees for 10 minutes

For the cheesecake:

  • 2 (8 ounce) packages cream cheese, room temperature
  • ½ cup monk fruit
  • ½ cup erythritol confectioners sweetener
  • 2 tablespoons cocoa
  • 1 ounce unsweetened  chocolate 
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • 3 eggs

Toppings:

  • ½ cup whipping cream
  • 1 ounce unsweetened chocolate, chopped
  • ¼ teaspoon vanilla
  • ¼ cup erythritol confectioners sweetener

Instructions

  1. Prepare a 7.5 inch springform pan with non-stick cooking spray.
  2. Stir together the almond flour, cocoa, monkfruit and melted butter for the crust.
  3. Press into the springform pan. Place in the oven for 10 minutes while the batter is prepared.
  4. Place trivet in the bottom of the electric pressure cooker liner.
  5. Add the minimum required amount of water according to the manufacturer’s instructions.
  6. Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water seepage.
  7. In a medium bowl, beat cream cheese until soft and creamy. Add the cocoa and sweeteners,continue beating until fluffy, about 2 minutes.
  8. Add the eggs, one at a time, heavy cream, and vanilla and beat just until combined.
  9. Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
  10. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 30 minutes.
  11. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops.
  12. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
  13. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
  14. 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 30gCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gProtein: 8g

Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.

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