CocoNutty Salted Chocolate Cheesecake
This nutty, chocolatey cheesecake is low carb and even ketogenic but you couldn’t tell with its silky- smooth decadence! If you want to make this non-low carb then just replace the sweeteners 1:1 with sugar and the stevia or erythritol sweetened chocolate chips with dark chocolate chips.
Servings Prep Time
12servings 20minutes
Cook Time
40minutes
Servings Prep Time
12servings 20minutes
Cook Time
40minutes
Ingredients
  • 1cup hazelnut flour
  • 1/4cup pecanscrushed
  • 2tablespoons coconutshredded
  • 3tablespoons Cocoa Powderdutch processed, sifted
  • 1pinch salt
  • 1/4cup calorie free sweeteneror erythritol
  • 1/4cup coconut oilmelted
  • 8ounces cream cheesesoftened and cut into 8 pieces
  • 1/2cup steviaor erythritol
  • 1/2cup dark chocolate chipssweetened
  • 1teaspoon xylitolor Stevia
  • 2 eggsroom temperature
  • 1teaspoon vanilla extract
  • 2teaspoon maple extract
  • 1/4cup heavy cream33%
  • 1/2teaspoon sea salt
Instructions
  1. In a bowl mix hazelnut flour, pecans, shredded coconut, cocoa powder, salt and sweetener.
  2. Slowly work in coconut oil a little at a time to moisten mixture. The crust will look crumbly but will hold its form when squeezed.​
  3. Line the sides and bottom of a springform pan with parchment paper.
  4. Pack the crust mixture on the bottom and a little up the sides of the springform pan. Use a piece of parchment greased with a little coconut oil to help pack the crust.
  5. Place the springform pan in the freezer.
  6. On a small double boiler on the stove, after water is brought up to a boil, turn the heat down to medium low heat. Then melt the chocolate chips while stirring with a spatula.
  7. After the chocolate is melted, add in the cream cheese cubes. Fold in the cream cheese into the chocolate. Keep folding and mixing until no cream cheese lumps remain and the mixture is uniform.
  8. Turn off the heat and mix in the sweeteners into the chocolate cream cheese filling. Remove the double boiler from the heat.
  9. In another bowl, mix together with a whisk or a fork, eggs, vanilla and maple extracts, cream and salt.
  10. Mix in half of the egg mixture into the cream cheese filling. Once fully incorporated, mix in the rest of the egg mixture and set aside.
  11. Add 2 cups of water into the Instant Pot and press Sauté.
  12. Take the crust out of the freezer and pour the cream cheese filling onto the crust. Spread the filling evenly.
  13. Cover the top and bottom of the spring form pan with foil.
  14. Press Cancel on the Instant Pot. Place the springform pan onto the flat steamer rack and lower it into Instant Pot using the steamer rack handles.
  15. Close the Instant Pot lid and lock. Seal the pressure release valve. Press Manual and then enter in 40 minutes to cook at high pressure.
  16. After cook time has elapsed, wait 5 minutes before venting the pressure release valve manually.
  17. Open the lid and carefully remove the pan using the steamer rack handles
  18. Remove the foil cover from the springform pan. Wiggle the pan, if the mixture looks solid, the filling is set. If the mixture is still liquidy in the middle, place the pan back into the Instant Pot and cook for an additional 5 minutes.
  19. Place the springform pan in the fridge for 2-3 hours but it’s best overnight.
  20. Once chilled, remove the ring from the springform pan and slice cheesecake into 12 pieces using a knife warmed in hot water.
  21. To kick up the saltiness, serve with some flake or crystalline sea salt on top. Enjoy!
Recipe Notes

Nutritional Information
Energy: 265 kcal
Fat: 23.2g (79%)
Carbs: 9.6g (14%)
Fiber: 4.2g
Protein: 4.5g (7%)