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.


Print Recipe
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

Share this Recipe

How to make a savoury Roasted Pork Side, Belly with Cracklin

Savoury Pork Side Roast

Savoury roasted pork side (known in some parts) which I found out recently it’s also known as belly. I’ve found that since adopting the ketogenic lifestyle that I’ve been cooking different things and experimenting more than I had previously. Nowadays, I look forward more flavourful, satiating meals and this roasted pork side is no exception. It’s a wonderful, tasty fat bomb! You may think that one piece isn’t enough but it fills me up pretty quick!


How to grate a fresh coconut ~ Technique Tuesday

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.


Make a Savoury Turkey Stock in the Instant Pot x 2

This fast and savoury turkey stock is robust with flavour thanks to the Instant Pot! Did I tell you that I LOVE my Instant Pot?! (Instant Pot didn’t pay me to say that nor do I receive compensation in any way. The opinions are exclusively mine on this amazing kitchen tool. Sometimes I even think it’s magic!)

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!


Homemade Heavy Cream Yogurt using the Instant Pot

Low Carb Heavy Cream Yogurt made using the Instant Pot

Instant Pot, Keto, Low Carb, Recipes, Techniques | December 14, 2015 | By

I had been thinking about making heavy cream yogurt using the Instant Pot for quite a while now. I’ve had the Instant Pot DUO60, 7 in 1 for over a year now (and the IP Smart for just under a year), one function that I’ve wanted to use but haven’t is the yogurt function.

Thinking that Heavy Cream has approximately half the number of carbs than homogenized milk based on the USDA nutrition Database Heavy Cream has 6.52g carbs in one fluid cup compared to homogenized milk which has 11.66g carbs per fluid cup. (Though, I’ve since discovered that according to Avalon’s website that their Heavy Cream has 13g carbs-3g fiber=10g net carbs while their homogenized milk has 12g per cup. I’ve emailed to clarify if this was correct and as of this post haven’t heard back yet. Next time, I may be using another cream for this.)

So here’s my thought process, start with Heavy Cream which is lower in carbs to begin with and turn it into yogurt where the bacteria would use some of the milk sugars for food!! AH, HA!! (but there’s the other thing where the fat will remain and will be high in calories!)
I thought it’s perfect on the Ketogenic diet where I’ve restricted myself to 20g of net carbs. (Net carbs is the total carbs minus fiber carbs). I hadn’t had yogurt since starting the diet in July 2015. I was excited to 1) have yogurt again 2) to be able to use another function on the Instant Pot. YIPEEEE!


Instant Pot Low Carb Pork Ribs

Fast Easy Low Carb BBQ Ribs in the Instant Pot

Instant Pot, Main Dish, Pork, Recipes | December 13, 2015 | By

Fast Easy Low Carb BBQ Ribs in the Instant Pot

I wanted to make Instant Pot Low Carb Pork Ribs but realized the ribs I had were in the freezer! 🙁 Now I normally wouldn’t fret over a frozen protein to use in the Instant Pot but well…these ribs were frozen solid flat and there was no way it would fit! Funny thing was that I had to pop into the grocery store to pick something up when I saw these pork side ribs on special. $5.03/kg seemed like pretty okay price. I used to diligently track local food prices and I should dig up that info and update it. Being on the ketogenic diet, I (think) I consume more proteins now than I did before. (I didn’t track what I ate before keto and I think that I am eating more protein but I can’t really confirm that.) So it’s more important to track sales and cook with what is on special or stock up for later. That being said, this package of pork side ribs lasted me for 4 meals so $2.17 per meal doesn’t seem so bad!


Food Blog Theme from Nimbus
Powered by WordPress