Prep Time: 5 minutes, Cook Time: 25 minutes, Total Time: 30 minutes, Pressure: High, Release: Natural

Gluten Free, Soy Free, Kid Friendly

Cheesecake is a great indulgence, but this chocolate chip keto cheesecake is much healthier, as it cuts out all the sugar. With only 5 ingredients, it is also a treat you should be able whip up at almost any time—no complicated shopping list required. The Instant Pot makes preparing this classic recipe much faster too; you will be done in just 30 minutes.


  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup Swerve, confectioners (or more, to taste)
  • 2 eggs
  • 4 teaspoons vanilla extract


  • 5 tablespoons sugar-free chocolate chips


Combine cream cheese, Swerve, eggs, and vanilla together in a large bowl, and mix thoroughly. Pour mixture in a well-greased springform pan, then cover with aluminum foil.

Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to Sealing and close the lid.

Use Manual/Pressure Cook mode, to set the timer for 25 minutes, at high pressure. Let pressure naturally disperse. Then remove pan and let cool for 30 minutes. Refrigerate until completely chilled, about 45 minutes.

Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!

Nutrition Facts

Amount per serving

Calories 339

Total Fat 31.2g

Total Carbohydrate 9.1g

Dietary Fiber 1.7g

Total Sugars 0.6g

Protein 8.4g