Instant Pot Chocolate Chip Cheesecake (sugar-free, low- carb, keto-friendly)

If you’re anything like me, I LOVE cheesecake.

This is a sugar-free, low carb, Keto-friendly cheesecake with a nut crust and sugar-free Lily’s chocolate chips. Obviously, this will not taste like a “typical” cheesecake due to not being able to have a graham cracker crust. This cheesecake is very satisfying if you have a sweet tooth like me!

This is very simple to make in an Instant Pot (or another pressure cooker). I have made many traditional cheesecakes in the oven and using the pressure cooker you get to avoid a water bath 🙂



  • 1/2 cup of blanched fine almond flour
  • 1/2 cup of finely diced nuts (I used walnuts but can use almonds, pecans, peanuts, etc)
  • 5 TBSP butter (divided)
  • TBSP granular sweetener (I used 1/2 monk fruit, 1/2 stevia)


  • 16oz cream cheese in block form (two packages) (room temp)
  • 2/3 cup of sweetener of your choice (confectioners or granular – Lakanto brand is great; made from Monkfruit)
  • 2 large eggs (room temp)
  • 1/4 cup of heavy cream (room temp)
  • 3 tsp of vanilla extract
  • 1 tsp of salt
  • 1/2 cup of sugar free chocolate chips (I used Lily’s brand)


Prep cheesecake (I bought this 7.5″ cheesecake pan from Walmart but it is also available on Amazon here) lining bottom with parchment paper and greasing sides with butter


  • Toast nuts and almond flour over medium heat with butter and sweetener for approx 5 mins (stirring frequently)
  • Allow to cool
  • Place in parchment paper lines springform pan and press down with your hands or measuring cup to create crust.
  • Place in freezer while preparing cheesecake batter


  • Beat together softened room temp cream cheese and sweetner (using hand or stand mixer – I left my beloved KitchenAid mixer in Florida)
  • Add in eggs one at a time and mix
  • Beat in cream, vanilla, and salt
  • Hand mix in chocolate chips
  • Pour batter into chilled springform pan with crust
  • Flatten/smooth top by using a spatula

Chocolate Glaze:

  • 1/4 cup of coconut oil
  • 1 bag of Lilys chocolate chips
  • 3 tsp of vanilla


  • Add 1 cup of water to bottom of the instant pot
  • Place a trivet over theater – with the handles resting on the side of the pot
  • Add strip of foil over trivet (to easily lift cheesecake pan when completed)
  • Place springform pan on top of trivet/foil
  • Lightly drape piece of foil over cheesecake
  • Secure and switch lid to “seal”
  • Cook for 30 mins at high pressure followed by 15 mins natural release
  • Manually switch seal to venting position
  • Cheesecake will look “jiggly” on top but should not be liquid
  • Let the cheesecake cool for one hour in the uncovered instant pot
  • After it is cooled, place a loose piece of foil over the cheesecake and place in fridge at least 24 hours before serving (hardest part!!!)
  • To make glaze: Create double boiler (I actually use the instant pot to do this – put water in instant pot; put bowl w/ chocolate chips over instant pot and use “saute” method and stir until chocolate melts). Stir in remaining ingredients. Cool and drizzle on top of cheesecake with additionall chocolate chips (May add in more coconut oil if the chocolate “seizes”) Place in fridge
  • Enjoy!!

XOXO Dine with Darci

I will create nutritional facts – but only 4.5g net carbs per slice (should make 8 slices)

Lemon Blueberry Poppyseed Muffins (Keto, Low Carb, Sugar Free, Gluten Free) 4 NET CARBS!

Lemon Blueberry Poppyseed Muffins (Keto, Low Carb, Sugar Free, Gluten Free) 4 NET CARBS!

Hi all!

Recently, my boyfriend and I have started doing a low carb/Keto diet. Thankfully, I love to cook and bake and I have learned especially with this diet that it is important to plan and prep.

These homemade blueberry-lemon poppyseed muffins are great for breakfast or snack! These are best kept in the fridge for about five days and can be frozen up to three months. Would be great for any type of diet but especially great if someone is trying to avoid sugar, carbs, or gluten. These are made with almond flour but next time I might try to do half coconut flour and half almond flour).

I had one of these for breakfast this morning with some Two Good brand strawberry yogurt and a homemade sugar free vanilla almond milk latte (made with my new espresso machine that my boyfriend got for me for Christmas aka thanks babe)!

I could also ship these muffins (and other treats like brownies and cookies if anyone is interested!)


Ingredients for muffins:

-2 1/2 cups of balanced fine almond flour (I got mine from Walmart)

-1/4 cup of sweetener (I used Lakanto Monkfruit granular sugar replacement)

-2 tsp baking powder (be sure that it is not expired)

-1/2 tsp of salt (I used pink Himalayan salt)

-1 TBSP of poppyseeds (can omit)

-3 large eggs

-Zest of one lemon (optional – but amps up the lemon flavor

-3 tsp of vanilla extract

-1 TBSP lemon extract** (could do 1/2 fresh lemon juice and 1/2 tbsp extract)

-1/3 cup oil or melted grass-fed butter (I used coconut oil)

-6 TBSP heavy cream

-1 cup of fresh blueberries (or less depending on how much you want)

Ingredients for lemon glaze:

-1/4 cup of confectioners sugar (I used Swerve Confectioners but can use any sugar free confectioners sugar-like Lakanto’s monkfruit version)

-1 tsp of lemon extract (can use fresh lemon instead)

-4TBSP of cream (more or less – looking for a liquidly constancy)


-Preheat oven to 350F + place 12 muffin wrappers in cupcake pan

-Combine dry ingredients in large mixing bowl (flour, sweetener, baking powder, and salt)

-In a separate bowl combine eggs, lemon extract, vanilla, lemon zest, cream, and choice of oil) – using a hand or stand mixer, mix until just combined.

-Add dry ingredients to liquid ingredients and hand mix on low until just combined

-Hand mix in blueberries

-Evenly distribute muffin mix upon 12 muffin cups (I used a 1/4 measuring cup)

-Bake for 19 – 23 minutes (depending on your oven; until a toothpick comes out clean)

-While muffins are baking, start on your simple glaze

-Mix together confectioners sugar, lemon extract, and cream until you get a liquid consistency

-Use a fork to “splatter” the glaze over semi-warm muffins

-Store in airtight container in fridge for up to 5 days and move additional muffins to freezer


Inside of muffin (and say hi to my baby Wrigley)
Batter; putting in oven!

XOXO – Dine with Darci

Approximate nutrition info (per muffin):

Calories: 260 Carbs: 9g Fiber: 5g (4 net carbs!) Protein: 8g Fat: 25 g

Pumpkin Cream Cheese Muffins (Starbucks Copycat)

If you are like me – I love fall. From corn mazes, pumpkin picking, football games, pumpkin spice lattes, halloween, carving pumpkins, apple cider, leaves changing, baking…..and it goes on and on. Now that I live in Florida, I honestly really miss fall (I have lived most of my life in Illinois – where I experiences all of these things).

I am currently in graduate school obtaining my master’s in nursing (to become a family nurse practitioner). I was at Starbucks this week writing a paper and had their new pumpkin cold foam cold brew (delicious by the way) and also had their pumpkin cream cheese muffin (also devious). I went on a mission to re-create their muffin. Mine tastes very similar – moist, pumpkin, hints of cinnamon and cloves, and with a nice cream cheese middle.

The difference between my muffins and Starbucks muffins: 1) the price (theirs: around $4.00 for 1 muffin mine: less than $15 for 20 muffins) 2) the taste (mine tastes more “natural” with a nice pumpkin spice flavor 3) the ingredients (Starbucks: sugar, flour, cream cheese, milk, cream, cheese culture, carob bean gum, water, corn syrup, modified food starch, nonfat dry milk, disodium phosphate, lactic acid, natural flavor???, preservatives, pumpkin puree, eggs, soybean oil, praline pumpkin seeds, caramel color, nonfat yogurt, corn starch, carrageenan???, pectin, sour cream, locust bean gum, guar gum, pumpkin flakes, maltodextrin, corn flour, sunflower oil, cinnamon, vanilla extract…..and you get my point).

Just remember….pumpkin spice & everything nice


  • 4 large eggs
  • 2 cups white granulated sugar
  • 1 1/2 cups vegetable or canola oil
  • 1 3/4 cups pure pumpkin puree not pie filling
  • 3 cups all-purpose flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 4 tsp. pure vanilla extract (seperated)
  • 8 oz package of cream cheese (softened)
  • 1 cup of powdered sugar


  • Preheat oven to 375° F. Prepare 20 muffin cups by greasing cupcake tin or lining with cupcake liners. Set prepared pans aside.
  • Beat eggs in a large bowl with a metal whisk. Add sugar, oil, pumpkin, and 2 tsp of vanilla and beat thoroughly. Combine dry ingredients in a medium bowl. Sift dry ingredients to wet ingredients and mix until smooth (try not to over mix). 
  • Divide the batter between 20 muffin cups. You’ll be filling them almost to the top of the liners, with just a bit of the liner showing (approx 1/3 measuring cup works well).
  • Mix together softened cream cheese, powdered sugar, and 2 tsp of the vanilla (best to use an electric mixer if possible)
  • Place approximatley 1 tbsp of cream cheese mixer (or use a small cookie scoop) and place on top of muffin mix. Push down mix slightly into the batter
  • Bake at 375° F. for 22 – 25 minutes, Muffins should be very lightly browned on top and around edges when cooked. Place a toothpick into muffin to make sure muffins are cooked). Allow to cool in cupcake pan for at least 10 mins as they tend to very hot!
  • I like to dust the top with a little cinnamon, sugar, and pumpkin pie spice
  • These are at their best on the day they are baked. Place in an air tight container for 3-4 days or freeze what you think you won’t use!
  • Enjoy!!!
XOXO Darci from Dine with Darci