CocoNutty Salted Chocolate Cheesecake

CocoNutty Salted Chocolate Cheesecake


This cocoNutty salted chocolate cheesecake is a throw things together and see what we get. I couldn’t believe that just before finishing the The Ketogenic Pressure Cookbook, I’d be contacted by the wonderful people at Double Insight Inc. the makers of the Instant Pot!! They kindly asked if I could contribute a few recipes to their website and to the Instant Pot app!

I was completely taken aback and tickled pink with their request!

One problem, I had a week to meet the app deadline to submit a few working recipes with a picture or two. I hadn’t thought about creating new recipes since the finish of the cookbook. I needed to get my butt in gear. Nothing like a tight deadline!

I rummaged around my fridge to see what I had kicking around. This coconut hazelnut pecan maple salted chocolate cheesecake or CocoNutty Salted Chocolate cheesecake is the result!

I brought it to the dedicated taste testing crew at work for their feedback. When I first mentioned the ingredients, they weren’t sure whether the coconut chocolate hazelnut pecan crust would work with the maple salted chocolate filling. I guess it worked because a few of them had seconds with and without the extra fleur de sel. While it’s optional to sprinkle sea salt on top before serving, it just brings out that salty sweet contrast that many of us love.


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Low Carb CocoNutty Salted Chocolate Cheesecake
This nutty, chocolatey cheesecake is low carb and even ketogenic but you couldn’t tell with its silky-smooth decadence! If you want to make this non-low carb then just replace the sweeteners 1:1 with sugar and the stevia or erythritol sweetened chocolate chips with dark chocolate chips.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2-3 hours
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2-3 hours
Make the Crust
  1. In a bowl mix hazelnut flour, pecans, shredded coconut, cocoa powder, salt and sweetener.
  2. Slowly work in coconut oil a little at a time to moisten mixture. The crust will look crumbly but will hold its form when squeezed.
  3. Line the sides and bottom of a 6” springform pan with parchment paper.
  4. 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.
  5. Place the springform pan in the freezer.
Make the Cream Cheese Filling
  1. 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.
  2. After the chocolate is melted, add in the cream cheese cubes. Fold in the cream cheese into the chocolate. Keep folding and mixing until no cream cheese lumps remain and the mixture is uniform.
  3. Turn off the heat and mix in the sweeteners into the chocolate cream cheese filling. Remove the double boiler from the heat.
  4. In another bowl, mix together with a whisk or a fork, eggs, vanilla and maple extracts, cream and salt.
  5. 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.
  6. Add two cups of water into the Instant Pot and press SAUTE.
  7. Take the crust out of the freezer and pour the cream cheese filling onto the crust. Spread the filling evenly.
  8. Cover the top and bottom of the spring form pan with foil.
  9. On the Instant Pot, press CANCEL.
  10. Place the springform pan onto the flat steamer rack and lower it into Instant Pot using the steamer rack handles.
  11. Close the Instant Pot lid and lock.
  12. SEAL the pressure release valve.
  13. Press MANUAL and then enter in 40 minutes to cook at high pressure.
  14. After cook time has elapsed, wait 5 minutes before venting the pressure release valve manually.
  15. Open the lid and carefully remove the pan using the steamer rack handles with the Instant Pot silicon mini mitts.
  16. 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.
  17. Place the springform pan in the fridge for 2-3 hours but it’s best overnight.
  18. Once chilled, remove the ring from the springform pan and slice cheesecake into 12 pieces using a knife warmed in hot water.
  19. To kick up the saltiness, serve with some flake or crystalline sea salt on top.
Recipe Notes

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Edited with revised nutritional information June 28th, 2017. Scroll to the end.

Welcome to the TLC (Thriving on Low Carb) Snack Corner Review! I find it easier to stick to a diet/lifestyle when one can have things that will work as substitutes rather than a carby counterpart that can throw one out of ketosis. I’ll be reviewing items that I’ve found or that have been touted as low carb or even keto friendly. The Parsnip Chips by Hardbite Chips have the honour of being the first TLC Snack Corner Review.


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TLC Low Carb Coconut Chicken

Chicken, Keto, Low Carb, Main Dish, Recipes | February 12, 2016 | By

This dish came out of nowhere and I hadn’t expected it to be so savoury and light, it’s low carb chicken with coconut. Also known as Kelaguen in Guam. It’s coconut paired with a protein, most often raw fish or seafood that “cooks” in the acidity of the citrus. Kinda like ceviche with coconut! With this particular recipe, the chicken is already cooked so no worrying about eating it raw. (I do want to try this in future!) You can eat it as a side dish, a salad or a main course it’s quite versatile. One serving is 8.89g net carbs most definitely low carb and you can squeeze it in if you’re keto! (I plan out my macros if I know this dish is on the horizon!) This is one of these dishes that you’re thinking…are you sure? That’s weird! No, seriously…really weird! Well, I thought the same thing and now it’s on my list of fave meals to make.
What’s also great about this dish is that with it being winter, it’s nice to have something fresh.


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How to Grate Fresh Coconut

Keto, Low Carb, Techniques | February 9, 2016 | By

Most likely you’ve never cracked open and grated a fresh coconut? Being ketogenic the coconut has become a staple for me. Some of you may know that the 62-65% of the oil is known as medium chain triglycerides (also known as MCT oil) that’s converted easily to ketones (B-hydroxybutyrate) which is readily used by the brain and body when in ketogenesis. Other coconut based products such as coconut milk, coconut cream, coconut flour have all found their way into my home. I had never thought to include fresh coconut until a friend introduced me to Kelaguen. A wonderful citrusy coconut chicken dish. Not only is fresh coconut has a beautiful taste and texture, nutritionally for 1 cup (80 g) it’s only 283 calories with 12.18 g carbs and 7.2 g fiber leaving it with a net 4.98 g carbs.


My transformation & exploration of the Ketogenic Diet

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I started the diet for a few reasons, some personal (high blood pressure along with headaches plus realizing that I really need to take care of myself or else I’ll be in bigger trouble later in life) and some superficial (trying to fit into a green dress that I wore 4 years ago). To get into the edge “normal” weight BMI, I needed to loose 28 pounds to reach a weight of 139.5 pounds.


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While the holidays are just past the horizon, some may still have some turkey frozen.
I’d made a turkey stock the day after Christmas and after one run, it looked like there was enough goodness to run it again with more water, fresh herbs and salt. It worked and worked well. While the second run wasn’t as good as the first, it was still great! Broth/stock is always wonderful to have on hand for soups or just to drink especially when you need that electrolyte boost when you’re on keto. Each batch made just over 3 liters.

For this stock, I didn’t anticipate to blog about this but after discovering that a second run was a great success here it is! My apologizes for the absence of photos from the first run.


Low Carb Stuffed Pork Chops with Spinach

Savoury Feta Prosciutto Pine Nut Spinach Stuffed Pork Chops

These low carb stuffed pork chops with spinach are delicious if I do say so myself. I’ll read or hear that being on the ketogenic diet can be expensive and it can be. I always look out for sales, specials and stock up. I was out and about when I came across these 1″ (2.5cm) thick sliced pork chops at Lepp Farm Market that were discounted. SCORE!!! They’re local too, which is fabulous! (Note: packaging was from a month ago but I made these a while ago, they haven’t been out THAT long. The pic was taken on Dec.3rd). Many stores discount for many reasons: perhaps they have an overstock; a few days have elapsed since it was packed or just because to name a few. When I find specials like these most often I’ll put them in the freezer to enjoy another day. These came out to be $15.38 or $3.84 each for a local product. On this particular day I had a hankering for pork chops. Sure I could have just pan fried them but I wanted something a little more decadent. After I had stuffed the pork chops, I could only fit 3 chops in my frying pan nicely so I ended up freezing one for another day. (which turned out great when I was fending dinner just for myself)

Stuffed Pork Chops-1

Keep a lookout for specials out there! You never know what you may find!


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For the last several years, rather than have a long list of New Years Resolutions (that I don’t tend to get to them all) I have a Motivational Word for the Year. I discovered it when I was paper crafting and I’ve found that it works well for me. Usually for the first few months, I’ll focus activities whether in life/work/everyday and it seems to guide me. Then life gets busy moving into spring/summer in different ways and I kind of forget about it. Or do I? What I’ve found that the word will tend to resonate and perhaps on a subconscious level the things I do are still guided by my motivational word for the year. Then at years end, I recall the word again (as I seek a new one) and look back.

First a recap of 2015:


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Recipes, Side Dishes, Spinach | December 21, 2015 | By

This spinach side dish recipe was originally created to be used as stuffing. It’s wonderful for stuffed pork chops! But it’s great on it’s own as a savoury snack or a delectable side dish that’s low carb, keto friendly and gluten free. It has cheese, cured pork, pine nuts, spinach and butter to bring all that yummy-ness together! 


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