Indulge in a decadent Keto Chocolate Peanut Butter Cheesecake made effortlessly in the Instant Pot. This rich and creamy dessert is low in carbs and high in flavor, perfect for satisfying your sweet cravings on a keto diet.
Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered erythritol. 1/2 cup melted butter. 3 packages 24 oz cream cheese, softened. 1 cup powdered erythritol. 3 large eggs. 1/2 cup heavy cream. 1/2 cup sugar-free peanut butter. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips optional.
Instructions: Put cocoa powder, almond flour, and 1/2 cup of powdered erythritol in a bowl and mix them together. Melt the butter and add it to the mixture. Press the mixture into the bottom of a springform pan that has been greased to make the crust. Mix 1 cup of powdered erythritol with cream cheese in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Add the peanut butter, heavy cream, and vanilla extract and mix well. If you want, you can fold in sugar-free chocolate chips. Put the crust in the springform pan and then pour the cheesecake batter on top of it. Put foil over the pan to protect it. Set the trivet inside the Instant Pot with one cup of water on it. Then put the springform pan on top of the trivet. Put the lid back on the Instant Pot and set it to high pressure for 35 minutes. After that, let the pressure drop naturally for 10 minutes. Take the cheesecake out of the Instant Pot with care and let it cool to room temperature. Put it in the fridge for at least four hours or overnight before you serve it.
Prep Time: 20 minutes
Cook Time: 45 minutes
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