Instant Pot Chocolate Chip Cheesecake (sugar-free, low- carb, keto-friendly)

If you’re anything like me, I LOVE cheesecake.

This is a sugar-free, low carb, Keto-friendly cheesecake with a nut crust and sugar-free Lily’s chocolate chips. Obviously, this will not taste like a “typical” cheesecake due to not being able to have a graham cracker crust. This cheesecake is very satisfying if you have a sweet tooth like me!

This is very simple to make in an Instant Pot (or another pressure cooker). I have made many traditional cheesecakes in the oven and using the pressure cooker you get to avoid a water bath 🙂



  • 1/2 cup of blanched fine almond flour
  • 1/2 cup of finely diced nuts (I used walnuts but can use almonds, pecans, peanuts, etc)
  • 5 TBSP butter (divided)
  • TBSP granular sweetener (I used 1/2 monk fruit, 1/2 stevia)


  • 16oz cream cheese in block form (two packages) (room temp)
  • 2/3 cup of sweetener of your choice (confectioners or granular – Lakanto brand is great; made from Monkfruit)
  • 2 large eggs (room temp)
  • 1/4 cup of heavy cream (room temp)
  • 3 tsp of vanilla extract
  • 1 tsp of salt
  • 1/2 cup of sugar free chocolate chips (I used Lily’s brand)


Prep cheesecake (I bought this 7.5″ cheesecake pan from Walmart but it is also available on Amazon here) lining bottom with parchment paper and greasing sides with butter


  • Toast nuts and almond flour over medium heat with butter and sweetener for approx 5 mins (stirring frequently)
  • Allow to cool
  • Place in parchment paper lines springform pan and press down with your hands or measuring cup to create crust.
  • Place in freezer while preparing cheesecake batter


  • Beat together softened room temp cream cheese and sweetner (using hand or stand mixer – I left my beloved KitchenAid mixer in Florida)
  • Add in eggs one at a time and mix
  • Beat in cream, vanilla, and salt
  • Hand mix in chocolate chips
  • Pour batter into chilled springform pan with crust
  • Flatten/smooth top by using a spatula

Chocolate Glaze:

  • 1/4 cup of coconut oil
  • 1 bag of Lilys chocolate chips
  • 3 tsp of vanilla


  • Add 1 cup of water to bottom of the instant pot
  • Place a trivet over theater – with the handles resting on the side of the pot
  • Add strip of foil over trivet (to easily lift cheesecake pan when completed)
  • Place springform pan on top of trivet/foil
  • Lightly drape piece of foil over cheesecake
  • Secure and switch lid to “seal”
  • Cook for 30 mins at high pressure followed by 15 mins natural release
  • Manually switch seal to venting position
  • Cheesecake will look “jiggly” on top but should not be liquid
  • Let the cheesecake cool for one hour in the uncovered instant pot
  • After it is cooled, place a loose piece of foil over the cheesecake and place in fridge at least 24 hours before serving (hardest part!!!)
  • To make glaze: Create double boiler (I actually use the instant pot to do this – put water in instant pot; put bowl w/ chocolate chips over instant pot and use “saute” method and stir until chocolate melts). Stir in remaining ingredients. Cool and drizzle on top of cheesecake with additionall chocolate chips (May add in more coconut oil if the chocolate “seizes”) Place in fridge
  • Enjoy!!

XOXO Dine with Darci

I will create nutritional facts – but only 4.5g net carbs per slice (should make 8 slices)

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