It is important to note that this chocolate nut cheesecake is low carb and even ketogenic but you can’t tell with its silky smooth fall! If you want to make this non-carb then add 1: 1 sweet chocolate and dark chocolate chips with stevia or erythritol.

DURATION:

Prep Time : 20 minutes | Cook Time : 40 minutes | Servings : 12 servings

INGREDIENTS

• 1 cup hazelnut flour
• 1/4 cup pecans crushed
• 2 tablespoons coconut shredded
• 3 tablespoons Cocoa Powder dutch processed, sifted
• 1 pinch salt
• 1/4 cup calorie free sweetener or erythritol
• 1/4 cup coconut oil melted
• 8 ounces cream cheese softened and cut into 8 pieces
• 1/2 cup stevia or erythritol
• 1/2 cup dark chocolate chips sweetened
• 1 teaspoon xylitol or Stevia
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 2 teaspoon maple extract
• 1/4 cup heavy cream 33%
• 1/2 teaspoon sea salt

INSTRUCTIONS

• In a bowl, combine hazelnut flour, pecans, chopped coconut, cocoa powder, salt and sweetners.
• Slowly stir in the coconut oil one at a time to knead the mixture. The crust will look crumbly but will retain its shape when squeezed.
• Line the sides and bottom of a springform pan with parchment paper.
• Pack the crust mixture on the bottom and a little up the sides of the springform pan. Use a piece of parchment greased with a little coconut oil to help pack the crust.
• Place the springform pan in the freezer.
• On a small double boiler on the stove, after water is brought up to a boil, turn the heat down to medium low heat. Then melt the chocolate chips while stirring with a spatula.
• After the chocolate has melted, add the cream cheese to the cubes. Put in cream cheese in chocolate. Continue folding and mixing until no cream cheese lumps remain and the mixture is uniform.
• Turn off the heat and mix in the sweeteners into the chocolate cream cheese filling. Remove the double boiler from the heat.
• In another bowl, mix together with a whisk or a fork, eggs, vanilla and maple extracts, cream and salt.
• Mix in half of the egg mixture into the cream cheese filling. Once fully incorporated, mix in the rest of the egg mixture and set aside.
• Add 2 cups of water into the Instant Pot and press Sauté.
• Take the crust out of the freezer and pour the cream cheese filling onto the crust. Spread the filling evenly.
• Cover the top and bottom of the spring form pan with foil.
• Press Cancel on the Instant Pot. Place the springform pan onto the flat steamer rack and lower it into Instant Pot using the steamer rack handles.
• Close the Instant Pot lid and lock. Seal the pressure release valve. Press Manual and then enter in 40 minutes to cook at high pressure.
• After cook time has elapsed, wait 5 minutes before venting the pressure release valve manually.
• Open the lid and carefully remove the pan using the steamer rack handles
• Remove the foil cover from the springform pan. Wiggle the pan, if the mixture looks solid, the filling is set. If the mixture is still liquidy in the middle, place the pan back into the Instant Pot and cook for an additional 5 minutes.
• Place the springform pan in the fridge for 2-3 hours but it’s best overnight.
• Once chilled, remove the ring from the springform pan and slice cheesecake into 12 pieces using a knife warmed in hot water.
• To kick up the saltiness, serve with some flake or crystalline sea salt on top.