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Traditional Coffee Cake
Chocolate Chip Cheesecake
| By : |
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.
| 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
Ingredients
CAKE
Topping
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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
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.
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Texture was good and very easy to make. Baked just fine in IP. Flavor was really bad. Thinking it was the sweetener. Might make it again using something different.
Where are the directions???
Tasted great! So easy to make and tastes amazing with sugar free syrup and whip cream. Will definitely make again. Yummy Keto dessert.
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Hi, does it have yo be filtered water or will tap water be fine to use as well? Thanks
Sorry…*to not yo