(Total Time: 55 MIN| Serves: 10)
1 ½ cup almond flour
1/3 cup shredded coconut
½ tsp salt
1/3 cup coconut oil
3 large eggs
2 tbsp. raw almonds, minced
3 cups cream cheese
1 cup whipped cream
¼ cup plain Greek yogurt
1 tsp vanilla extract
¼ cup swerve
½ cup dark chocolate, unsweetened
¼ cup almond milk, unsweetened
First, prepare the crust. Combine almond flour, coconut flour, salt, and minced almonds in a large bowl. Mix well and add coconut oil and eggs. With a paddle attachment on, beat well on medium speed until fully incorporated.
Brush a 7-inches baking pan with some coconut oil and line with parchment paper. Add the batter and flatten the surface with a kitchen spatula. Loosely cover with aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the trivet and place the pan on top. Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
When done, release the pressure naturally for 15 minutes and open the lid. Carefully remove the pan and chill for a while.
Meanwhile, prepare the cream layer. Combine cream cheese, whipped cream, Greek yogurt, vanilla extract, and swerve in a large mixing bowl. With a paddle attachment on, beat well on high speed. Pour the mixture over the chilled crust and transfer to the fridge.
Press the ‘Saute’ button on your instant pot and heat up the stainless steel insert. Add chocolate and gently melt, stirring constantly. Pour in the milk and simmer for 1 minute. Remove from the pot and drizzle over chilled cheesecake.
Per Serving (Calories 468 | Total Fats 44.2g | Net Carbs: 8.2g | Protein 10g |Fiber: 1.3g)