Instant Pot CocoNutty Salted Chocolate Cheesecake

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recipe by thriving on low carb

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

This nutty, chocolatey cheesecake is low carb and even ketogenic but you couldn’t tell with its silky- smooth decadence! If you want to make this non-low carb then just replace the sweeteners 1:1 with sugar and the stevia or erythritol sweetened chocolate chips with dark chocolate chips.

Inspired by:

recipe updated Jul 29, 2020


  • Cream cheese icon
    Cream cheese
    227 g (about 1 cup)
  • Hazelnut flour icon
    Hazelnut flour
    1 cup (about 136.8 g)
  • Pecan pieces icon
    Pecan pieces
    ¼ cup (about 31.8 g)
  • Shredded coconut icon
    Shredded coconut
    2 tbsp (about 30 g)
  • Cocoa powder icon
    Cocoa powder
    3 tbsp (about 16.65 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Calorie free sweetener icon
    Calorie free sweetener
    ¼ cup (about 60 g)
  • Coconut oil icon
    Coconut oil
    ¼ cup (about 55.2 g)
  • Chocolate chips icon
    Chocolate chips
    ½ cup (about 85.2 g)
  • Stevia icon
    ½ cup (about 120 g)
  • Xylitol sugar icon
    Xylitol sugar
    1 tsp (about 7.6 g)
  • Egg icon
    2 (about 100 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Maple extract icon
    Maple extract
    2 tsp (about 10 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Water icon
    2 cups (about 480 g)


  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl

Step preview

  1. Add hazelnut flour, pecan pieces, shredded coconut, cocoa powder, salt and calorie free sweetener to a clean medium bowl
  2. Add coconut oil to the medium bowl slowly while mixing
  3. Mix until crumbs form
  4. Line a clean springform pan with parchment paper
  5. Transfer content of medium bowl to springform pan
  6. Press crust into bottom of pan
  7. Place in freezer
  8. Add chocolate chips to a clean heatproof bowl
  9. Melt in double boiler while stirring occasionally - medium-low heat
  10. Add cream cheese to the heatproof bowl
  11. Fold until completely melted and turn off heat
  12. Add stevia and xylitol sugar to the heatproof bowl
  13. Remove from stove
  14. Add egg, vanilla extract, maple extract, heavy cream and salt to a clean medium bowl
  15. Mix until well combined
  16. Transfer half of egg mixture to heatproof bowl
  17. Mix until combined
  18. Transfer the rest of egg mixture to heatproof bowl
  19. Mix until combined then set aside
  20. Add water to the inner pot
  21. Pre-heat - Sauté, Normal
  22. Transfer filling to base
  23. Spread evenly
  24. Cover with foil
  25. Place the springform pan onto a clean rack
  26. Place the rack in the inner pot
  27. Close and lock the lid and turn the steam release handle to Sealing
  28. Pressure cook - Manual, High, 40 min
  29. Natural release - 5 min
  30. Release pressure -
  31. Remove foil from springform pan
  32. Refrigerate overnight in fridge
  33. Serve
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