Rich and creamy, this low carb chocolate cheesecake is made in the Instant pot, giving you a deliciously wonderful dessert in no time at all!

When I was a teenager, the Golden Girls was a popular TV show on prime time. If you don’t know the show, it’s about 4 older women who share a house in Miami, Fl. One of the show’s trademarks was that the girls solved all of life’s problems around a cheesecake.

Bad boyfriends? Grab a cheesecake. Short on money, or discouraged about a diet? Cheesecake to the rescue. 

That seems how life really is, right? When we are needing some comfort, we turn to food. Hence, the name “comfort food”, right? For me, it was always desserts.

Sugar loved me, no matter what was going on in my life.

Now that I am working hard to keep sugar out of my diet on a far more permanent basis, you’d think that cheesecake would be out. Nope, not at all. I can still channel my inner Sophia and enjoy my favorite dessert. 

This keto chocolate cheesecake will give you the same creamy rich dessert, but with far less impact on your blood sugar levels.

Is this really a sugar free  chocolate cheesecake?

Yes, it is. Erythrtiol is our sweetener of choice here. Used 1:1 in place of regular sugar, it has all the same sweetness, without the rise and crash in blood sugar. Erythritol is not processed by the body in the digestive track, so most do not even count the net carbs in it. 

There is no aftertaste with erythrtiol, and unlike other sugar alcohols, does not cause stomach upset. It won’t caramelize when cooking, but it can crystallize in the fridge. You will want to keep refrigerated baked goods covered tightly and use within 2-3 days when baking with it. Using the powdered form seems to help stop the crystallization, but not entirely. 

This chocolate cheesecake will be good in the fridge for up to 3 days, but you may want to share it and consume it within that time to avoid crystallization. 

Can I make this with a different nut flour? 

The crust is made with blanched almond flour, which is my go to for keto baking. However, a mixed nut blend, or any other nut flour should work just fine in this recipe. Simply replace almond flour with your choice 1:1.

Try grinding up hazelnuts, pecans, or even walnuts into flour for a different flavor. Keep in mind that the carb count may be slightly different, depending on the nut flour used. The nutritional information will be provided using blanched almond flour.

Other Cheesecakes To Enjoy

Fried Cheesecake Bites

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Blueberry Cheesecake Fat Bombs

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Keto Strawberry Cheesecake Jars (no bake)

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Instant Pot Lemon Blueberry Cheesecake

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Can I bake my chocolate cheesecake in the oven instead of making an Instant Pot cheesecake?

Of course! Baking in the oven is how we used to get it done before the pressure cooker “craze”. You will want to use a hot water bath, known as a bain marie for baking a smooth cheesecake. What this does is keep the edges from browning or turning crusty like a regular cake would.

To  bake your keto cheesecake using a bain marie:

1. Make your cheesecake as directed.
2. Fill up a large, oven proof baking dish with 3-5 cups of water. The water needs to come up on the cheesecake pan to within 1 inch of the top. You may need to use a larger spring form pan that will give you a larger surface area, but less height to accomplish this. Try a 10 inch springform pan for this.
3. Place the cheesecake pan in the water carefully. Try to avoid splashing water into the cheesecake itself. 
4. Bake at 350 degrees for 1 hour, then remove from oven. Chill as directed to allow cake to set.

Is this chocolate cheesecake recipe gluten free?

Absolutely! Almond flour and cocoa powder are naturally gluten free.

Can I make this recipe into a no bake cheesecake recipe?

Since it has whole eggs, it will not make a good no bake recipe as it is. If you need a no bake cheesecake recipe, check out our blueberry sugar free cheesecake bites here. 

Ingredients:

• 1 Tablespoon eythritol
• 1/2 cup almond flour
• 2 Tablespoons butter, melted
• 16 ounces cream cheese
• 1 cup erythritol
• 1/4 cup cocoa powder
• 2 eggs
• 1/2 cup heavy whipping cream

Instructions:

1. Soften the cream cheese at room temperature for 20 minutes.
2. In a small bowl, combine 1 Tablespoon erythrtiol, almond flour, and melted butter.
3. Press into the bottom of a 6 inch spring form pan.
4. Using an electric mixer, beat the cream cheese until fluffy. 
5. Combine 1 cup erythritol and cocoa powder and blend to remove any lumps. Add to the cream cheese and mix in well.
6. Add eggs in, one at time, mixing after each addition. 
7. Pour in the heavy cream and mix in well.
8. Spread the batter in the bottom of the spring form pan, on top of the crust.
9. Cover tightly with aluminum foil.
10. Place on a trivet in the bottom of the Instant Pot. Add lid and turn valve to “seal”. 
11. Set on manual for 45 minutes. Allow to pressure release naturally. 
12. Remove cheesecake from the Instant Pot, and chill for 24 hours before slicing.
13. Garnish as desired and enjoy!

What is your favorite dessert? Be sure to let me know what you think of this chocolate cheesecake!

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Zach

Zach is the author behind Easy Keto Dishes, a site that shares easy-to-make keto-friendly recipes and dishes.

Some of Zach's favorite keto resources include:

Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.

KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.

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