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Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake Recipe
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Indulge in guilt-free bliss with this Low Carb Chocolate Cheesecake Recipe! This rich and creamy dessert is perfect for satisfying your sweet tooth while adhering to your healthy eating goals. With a simple almond flour crust and a luscious chocolate filling, it’s ideal for any occasion—from birthday celebrations to cozy family dinners. Plus, it’s made effortlessly in your Instant Pot, allowing you to spend more time enjoying delicious moments with loved ones. This cheesecake is not only a low-carb favorite but also a showstopper that will have everyone asking for seconds (and the recipe)!

Ingredients

Scale
  • 1 cup almond flour
  • 1 tbsp cocoa
  • 1 tbsp monkfruit sweetener
  • 1 tsp monkfruit sweetener
  • 1/4 cup butter (melted)
  • 16 ounces cream cheese (room temperature)
  • 1/2 cup monkfruit sweetener
  • 1/2 cup erythritol confectioner’s sweetener
  • 2 tbsp cocoa
  • 1 ounce unsweetened chocolate
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 cup whipping cream
  • 1 ounce unsweetened chocolate (chopped)
  • 1/4 tsp vanilla
  • 1/4 cup erythritol confectioners sweetener

Instructions

  1. Preheat your oven and prepare a 7.5-inch springform pan with non-stick spray.
  2. For the crust, mix almond flour, cocoa powder, monkfruit sweetener, and melted butter; press into the pan and bake for 10 minutes.
  3. Set up your electric pressure cooker with water in the bottom.
  4. In a bowl, beat softened cream cheese until smooth; add sweeteners and cocoa until fluffy.
  5. Add eggs one at a time, followed by heavy cream and vanilla; mix just until combined.
  6. Pour filling into the crust and cover with foil.
  7. Cook in the pressure cooker on manual mode for 30 minutes; allow natural release.
  8. Let cool before refrigerating for at least two hours.

Nutrition

Find it online: https://simplyhomecooking.com/low-carb-chocolate-cheesecake-recipe/