(Total Time: 80 MIN| Serves: 10)
3 cups almond flour
1 cup cocoa powder, unsweetened
2 tsp baking powder
1 tsp baking soda
2 ½ cup almond milk, unsweetened
2 large eggs
1 tsp stevia powder
1 cup unsweetened dark chocolate chunks
1 tsp vanilla extract
1 cup cream cheese
2 cups whipped cream
2 tsp orange extract
1 tbsp. orange zest
¼ cup swerve
Plug in the instant pot and pour in 1 cup of water. Set the trivet at the bottom of the stainless steel insert and set aside.
In a large mixing bowl, combine together almond flour, cocoa powder, baking powder, and baking soda. Mix well and add 1 ½ cup almond milk and eggs. With a paddle attachment on, beat well until fully incorporated.
Line a 7-inches springform pan with some parchment paper and dust with some cocoa powder. Pour the batter in and flatten the surface with a kitchen spatula.
Loosely cover with aluminum foil and place in the instant pot.
Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 25 minutes.
When done, perform a quick release by moving the pressure valve to the ‘Venting’ position. Open the lid and remove the pan. Chill to a room temperature.
Press the ‘Saute’ button on your instant pot and add chocolate. Gently melt stirring constantly and pour in the milk. Stir in the stevia powder and vanilla extract. Mix well and cook for 2 minutes. Remove from the pot and pour over chilled crust. Refrigerate for 30 minutes.
Meanwhile, in a large mixing bowl, combine cream cheese, whipped cream, orange extract, orange zest, and swerve. With a paddle attachment on, beat well until completely combined.
Pour the mixture over chilled cheesecake and refrigerate overnight before serving.
Per Serving (Calories 391 | Total Fats 37g | Net Carbs: 7.4g | Protein 8.6g |Fiber: 5.2g)