Keto Chocolate Cheesecake Baked in Pressure Cooker

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Keto Chocolate Cheesecake Baked in Pressure Cooker

1 hour 10 minutes
Calories 510kcal


  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons Swerve Sweetener (or desired sweetener)
  • 2 tablespoons butter (or desired sweetener)
  • 16 ounces cream cheese (or desired sweetener)
  • 1/2 teaspoon stevia powder (or desired sweetener)
  • 1/2 teaspoon monk fruit (or desired sweetener)
  • 1/3 cup unsweetened cocoa powder
  • 1 large eggs (or desired sweetener)
  • 2 large egg yolks (or desired sweetener)
  • 1/4 cup sour cream
  • 3/4 cup heavy cream
  • 6 ounces baking chocolate (or desired sweetener)
  • 1 teaspoon vanilla extract


  • Instructions Crust: 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.
  • Filling: 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.
  • 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.


Calories: 510kcal

Originally posted 2019-02-20 18:36:35.

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