This recipe is for all you low-carb, chocolate and Instant Pot lovers… I know you’re out there! 🙂
Thanks for the friendly welcome back! After a 2 year sabbatical, I am back at it in the kitchen. I’ve got some catching up to do, especially when it comes to Instant Pot recipes! Last month I shared my Low-Carb Instant Pot Cheesecake with you and I couldn’t resist making it chocolate! I did use 72% Godiva Chocolate but for those who have allergies to soy and dairy, use THIS brand or your favorite chocolate.
If you are enjoying my recipes and want to see more, can I ask you to share my site? Pretty please? The fact is I need traffic to my site to continue to run it. Even better, if you would use affiliate links in my post or on my page, that would be awesome. I get a small commission (VERY small) but every little bit helps me buy more ingredients or provide for my family. It’s a little awkward to talk about but we all have to make a living, even doing things we enjoy! 🙂 Ok, back to the recipe!
Most of you who have followed me over the past 6 years, I have primarily used Stevia. Over the years, the brand has changed but I still rely on stevia to sweeten, currently, Stevia Select Stevia. It’s economical and relatively natural. From time to time however, I use additional sweeteners to make things a little extra sweeter without risking bitterness from the additional stevia. I normally use small amounts of honey and coconut sugar. Recently I have tried Virtue Sweetener, put out by Wheat-Free Market (company that is advised by Dr. William Davis himself, Author of Wheat Belly and a bazillion other awesome books you should check out). I like it. It uses monk fruit and erythritol. In the past I have not used sugar alcohols because they can be unsettling on the tummy but, I like Virtue and you only need a little. It’s great since it is 4 times sweeter than sugar by volume. So you will be seeing me use more in the future and I encourage you to give it a try.
If using only Virtue for this recipe, it would only take about 3 tablespoons!
But as always, use whatever sweetener you feel comfortable with and enjoy.
I honestly have made 100’s of cheesecakes using following Melissa’s Famous Cheesecake recipe. Hundreds. So if you want a regular version (or oven method), check out that recipe.
- When it comes to the springform pan (I used THIS one), I actually put the bottom part in upside down so that the crust is not sitting inside the bottom, but on top of it. This makes for easier removal of the cheesecake and NO chances of the crust falling apart trying to get it out of the pan. (I hope that makes sense.)
- Don’t over beat batter, it will incorporate too much air.
- Check out THIS post for a visual of how to wrap the cheesecake in foil and to create the sling to lift out of the Instant Pot.
- 3/4 cup chopped pecans
- 3 tablespoons salted butter
- 3/4 cup almond flour
- 5 servings Stevia Select Stevia (or sweetener of choice, to taste)
- 1/8 teaspoon sea salt
- 16 oz. cream cheese, room temperature
- 1/2 cup Daisy sour cream
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon Stevia Select Stevia (or sweetener of choice, to taste)
- Level 1/8 teaspoon sea salt
- 1 whole egg plus 1 egg yolk
- 1/2 tablespoon Virtue Sweetener or additional sweetener (to taste)
- 3.5-Ounce 72% Godiva Chocolate Bar or other favorite dark chocolate
- 2 oz. 72% Godiva Chocolate or other favorite dark chocolate
- 1/4 cup heavy cream
Strawberries for garnish
Add almond flour to medium bowl and set aside. To a medium sauce pan, add chopped pecans and allow to toast until fragrant, about 3-4 minutes, constantly stirring. Turn off heat and add butter and allow to melt.
Pour nuts and butter over almond flour and stir. Add stevia and salt. Stir and taste for sweetness and saltiness and adjust if needed. Pour into 7 inch spring form pan and set aside and allow to cool before handling.
Pour 2 cups of water into inner pot of the Instant Pot. Place steamer rack inside Instant Pot and select "Saute'" to allow water to get to temperature while preparing recipe.
Prepare a sling to easily remove cheesecake from the Instant Pot by tearing off a 2 foot piece of aluminum foil and folding it in thirds lengthwise to make it thicker. Set aside.
Also tear off 2 additional pieces of foil (approximately 9-10" long) that will wrap the cheesecake from the bottom and the top.
In a medium bowl, blend cream cheese until smooth. Then add sour cream, vanilla, salt and stevia. Blend well. Add whole egg and egg yolk. Blend until batter is smooth but do not over mix.
Melt chocolate in double boiler or in the microwave. Pour melted chocolate into cheesecake batter and blend well. Taste for sweetness and add additional sweetener if desired (I used Virtue).
Now that crust ingredients have cooled, press mixture into the bottom of the spring form pan with hands until flat, then pour cheesecake mixture over crust.
Place piece of aluminum foil on the countertop followed by a paper towel. Then place the cheesecake on top. Mold the foil around the sides of the pan. This will keep water out. Lastly, top the cheesecake with another paper towel (I used 1 select-a-size) and top with the last piece of foil. Mold the foil around the cheesecake to keep out the water.
Place the foil wrapped cheesecake in the center of the sling made earlier. Carefully lower the cheese cake into the Instant Pot and fold the excess foil over the top of the cheesecake. Place the lid on the Instant Pot and lock.
Turn OFF Instant Pot and then press "Manual" and adjust time to 30 minutes. Be sure Vent is CLOSED.
Once 30 minutes are up and the Instant Pot timer goes off, allow the cheesecake to remain until the pressure has naturally released on it's on or around 25 minutes. Then, unlock lid and using sling, remove cheesecake. Remove the foil and paper towel. Dry off foil if needed and replace foil on cheesecake.
Place cheesecake in refrigerator at least 8 hour or overnight. A few days in the fridge is even better.
After this time, the cheesecake should have pulled away from the pan. If not, run a knife around the edge before removing.
Prepare chocolate ganache by breaking up the chocolate bar into microwave safe bowl. Add heavy cream. Microwave for 30 seconds and stir. (This is my new go-to method but you can also use a traditional ganache method found here.)
Pour ganache over cheesecake and and top with fresh strawberries.