These mini cheesecakes are the perfect size for a family dessert. They’re super creamy and so easy to make that the kids can even help. Cheesecake is one of my favorite keto desserts because it can take on so many flavors and forms. You don’t have to feel restricted when you’re eating something this delicious!
In large bowl, beat cream cheese and erythritol until smooth. Gently fold in peanut flour, sour cream, and vanilla. Fold in eggs slowly until combined.
Pour batter into four 4-inch springform pans or silicone cupcake molds. Cover with foil. Pour 2 cups of water into Instant Pot and place steam rack in pot.
Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 15 minutes. When timer beeps, allow a full natural release. Carefully lift cups from Instant Pot and allow to cool completely before refrigerating.
In small bowl, microwave chocolate chips and coconut oil for 30 seconds and whisk until smooth. Drizzle over cheesecakes. Chill in fridge.