Hands-on time: 10 minutes
Cook time: 40 minutes
16 ounces cream cheese, softened
1 cup powdered erythritol
½ cup peanut flour
¼ cup sour cream
2 tsps. vanilla
2 cups water
¼ cup low-carb chocolate chips
1 Tbsp. coconut oil
In large bowl, beat cream cheese and erythritol until smooth. Gently fold in peanut flour, sour cream, and vanilla. Fold in eggs slowly until combined.
Pour batter into four 4-inch spring form pans or silicone cupcake molds. Cover with foil. Pour water into Instant Pot and place trivet in pot.
Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 15 minutes. When timer beeps, allow a full natural release. Carefully lift cups from Instant Pot and allow to cool completely before refrigerating.
In small bowl, microwave chocolate chips and coconut oil for 30 seconds and whisk until smooth. Drizzle over cheesecakes. Chill in fridge.
CALORIES: 290 FAT: 22.8 grams / PROTEIN: 7.0 grams / SODIUM: 234 grams / FIBER: 1.1 grams / CARBOHYDRATES: 26.5 grams / NET CARBOHYDRATES: 6.5 grams / SUGAR: 2.5 grams / SUGAR ALCOHOL: 18.9 grams
Excerpted from The I Love My Instant Pot® Keto Diet Recipe Book: From Poached Eggs to Quick Chicken Parmesan, 175 Fat-Burning Keto Recipes by Sam Dillard (HeyKetoMama) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Interior images by James Stefiuk.