Instant Pot Recipes: Low Carb Peanut Butter Chocolate Cheesecake

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Instant Pot Low Carb Peanut Butter Chocolate Cheesecake Recipe

Low carb can be hard when you’ve been addicted to sweets for what feels like forever. Luckily with my last pregnancy the severe sweet tooth I once suffered from dissipated a bit. But every once in a while I get a hankering for something chocolatey and smooth.

On Prime Day I jumped on the Instant Pot bandwagon. After receiving it the first thing I did was rush to join a few Instant Pot groups on Facebook for inspiration. And one thing I saw repeatedly when I was on the groups was how awesome the Instant Pot was at making cheesecake. Wait? Cheesecake? In a pressure cooker? Hmmm.

And while I’m not a huge cheesecake fan, I thought this would be a great way to satiate my need for a sweet treat every now and again. I was inspired by this recipe here but knew I wanted to put my own spin on things so I played around with the recipe a few times (in the name of science, of course) and perfected the peanut butter chocolate flavors. So good! And did I mention only 4 net carbs?

Instant Pot Recipes Individual Crustless Peanut Butter Chocolate Cheesecake

Instant Pot Recipes: Low Carb Peanut Butter Chocolate Cheesecake

Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 8

Calories per serving: 191

Fat per serving: 16

Carbs per serving: 5

Protein per serving: 6

Fiber per serving: 1

Sugar per serving: 2

Ingredients

  • 16 ounces cream cheese
  • 2 eggs
  • 2 tablespoons powdered peanut butter
  • 1 tablespoon cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup Swerve sugar substitute

Instructions

  1. Make sure all ingredients are at room temperature. Add cream cheese and eggs into your blender and blend until smooth. Then add additional ingredients, blending to incorporate together.
  2. Once blended, add to 4 or 8 ounce mason jars and cover with foil or the mason jar lid.
  3. Add 1 cup of water to your Instant Pot and insert trivet.
  4. Place jars inside Instant Pot and cook in 2 batches (I could only get 2 8 ounce jars or 4 4 ounce jars in at one time).
  5. Cook on High pressure for 15-18 minutes. Let it naturally release and chill for a few hours up to overnight.
  6. Top with whipped heavy cream and a drizzle of peanut butter or a few chopped peanuts for some texture.
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http://lowcarbsandiego.com/peanut-butter-chocolate-cheesecake/

Individual Crustless Peanut Butter Chocolate Cheesecake bite

What’s your go-to low carb dessert?

 

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