Chocolate Cheesecake

    (Total Time: 45 MIN| Serves: 10)


    1 cup almond flour

    1 cup coconut flour

    1 cup unsweetened cocoa powder, divided in half

    ¼ cup swerve

    ½ cup butter

    2 large eggs

    4 cups cream cheese

    ¾ cup heavy cream

    1 tsp vanilla extract

    ½ tsp stevia powder

    2 tbsp. oil


    In a large bowl, combine together almond flour, coconut flour, unsweetened cocoa powder, and swerve. Mix well and transfer to a food processor along with butter and eggs. Process well and set aside.
    Brush a 7-inches springform pan with oil and line with some parchment paper. Add the crust mixture and press well with your hands.
    Plug in your instant pot and pour into 1 ½ cups of water. Place the trivet in the stainless steel insert and gently put the springform on top. Cover with some aluminum foil to prevent condensate dripping.
    Seal the lid and set the steam release handle to ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
    When you hear the cooker’s end signal, release the pressure naturally for 10-12 minutes. Move the pressure valve to the ‘Venting’ position to release any remaining pressure.
    Open the lid and gently remove the springform pan. Chill to a room temperature.
    Place cream cheese, heavy cream, vanilla extract, and stevia powder in a blender. Pulse to combine and pour the mixture over the chilled crust.
    Refrigerate overnight.

    Per Serving (Calories 548 | Total Fats 52g | Net Carbs: 7.4g | Protein 12g |Fiber: 6.8g)