Chocolate Chip Cheesecake
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 timeā€”no complicated shopping list required. The Instant Pot makes preparing this classic recipe much faster too; you will be done in just 30 minutes.
Servings Prep Time
5 – 6servings 5minutes
Cook Time
25minutes
Servings Prep Time
5 – 6servings 5minutes
Cook Time
25minutes
Ingredients
CAKE
  • 16ounces full-fat cream cheesesoftened
  • 1/2cup Swerveconfectioners (or more, to taste)
  • 2 eggs
  • 4tsp vanilla extract
Topping
  • 5tbsp sugar-free chocolate chips
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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