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Keto Chocolate Cheesecake

A decadent pressure cooker cheesecake that’s made low carb and gluten free. No need to heat up an entire oven for this baked treat! Keto Chocolate Cheesecake – You must try this recipes.

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people



  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 1/2 Tablespoons unsweetened cocoa powder
  • 1 1/2 Tablespoons low carb sweetener or desired sweetener
  • 2 Tablespoons butter melted


  • 16 ounces cream cheese at room temperature
  • 1/2 teaspoon stevia concentrated powder see note
  • 1/2 teaspoon monk fruit powder see note
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1/4 cup sour cream
  • 3/4 cup heavy cream
  • 6 ounces baking chocolate melted
  • 1 teaspoon vanilla extract



  • 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.


  • 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.


Calories 413
Calories from Fat 342
Total Fat 38g58%
Saturated Fat 22g110%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 153mg51%
Sodium 56mg2%
Potassium 319mg9%
Total Carbohydrates 13g4%
Dietary Fiber 8g32%
Sugars 2g
Protein 8g16%
Recipe By Lisa

Photo Credit By Shutterstock

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Keto Chocolate Cheesecake

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