Name: Chocolate Chip Cheesecake
Prep time: 5 min
Cook time: 25 min
Yield: 5 - 6 servings
Cuisine: Modern
Ingredients: 16 ounces full-fat cream cheese (softened); 1/2 cup Swerve (confectioners (or more, to taste)); 2 eggs; 4 tsp vanilla extract; 5 tbsp sugar-free chocolate chips

Chocolate Chip Cheesecake

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

Cheesecake is a great indulgence, but this chocolate chip keto cheesecake is much healthier, as it cuts out all the sugar. With only 5 ingredients, it is also a treat you should be able whip up at almost any time—no complicated shopping list required. The Instant Pot makes preparing this classic recipe much faster too; you will be done in just 30 minutes.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Confectionery Sugar, Cream Cheese, Eggs, Vanilla

Prep Time

5 minutes

Cook Time

25 minutes

Servings

5 - 6 servings

Ingredients

CAKE

16 ounces full-fat cream cheese softened
1/2 cup Swerve confectioners (or more, to taste)
2 eggs
4 tsp vanilla extract

Topping

5 tbsp sugar-free chocolate chips

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Confectionery Sugar, Cream Cheese, Eggs, Vanilla

Prep Time

5 minutes

Cook Time

25 minutes

Servings

5 - 6 servings

Ingredients

CAKE

16 ounces full-fat cream cheese softened
1/2 cup Swerve confectioners (or more, to taste)
2 eggs
4 tsp vanilla extract

Topping

5 tbsp sugar-free chocolate chips

Instructions

Combine cream cheese, Swerve, eggs, and vanilla together in a large bowl, and mix thoroughly. Pour mixture in a well-greased springform pan, then cover with aluminum foil.
Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to Sealing and close the lid.
Use Manual/Pressure Cook mode, to set the timer for 25 minutes, at high pressure. Let pressure naturally disperse. Then remove pan and let cool for 30 minutes. Refrigerate until completely chilled, about 45 minutes.
Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!

Recipe Notes

Nutrition Facts
Amount per serving
Calories 339
Total Fat 31.2g
Total Carbohydrate 9.1g
Dietary Fiber 1.7g
Total Sugars 0.6g
Protein 8.4g

The Essential Keto Instant Pot Cookbook by Casey Thaler

CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives. Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space. A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson's specialty food company Primal Nutrition, Inc., in November 2018.