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.
Housekeeping
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!
About Sweeteners
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.
Tips
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.
