Here’s a rich, bakery-style Keto Black Forest Cheesecake—low carb, sugar-free, and full of chocolate-cherry flavor 🍒🍫
🍰 Keto Black Forest Cheesecake
Makes: 12 slices
Net carbs: ~4–5g per slice
Chocolate Crust
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1½ cups almond flour
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¼ cup unsweetened cocoa powder
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⅓ cup powdered erythritol or monk-fruit sweetener
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⅓ cup melted butter
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½ tsp vanilla extract
Instructions:
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Preheat oven to 325°F (165°C).
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Mix all crust ingredients until crumbly.
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Press into a greased 9-inch springform pan.
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Bake 10 minutes, then cool.
Cherry Filling
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1½ cups fresh or frozen cherries, pitted & chopped
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¼ cup erythritol or allulose
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1 tbsp lemon juice
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½ tsp xanthan gum
Instructions:
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Simmer cherries, sweetener, and lemon juice for 8–10 minutes.
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Mash slightly and stir in xanthan gum.
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Cool completely.
Cheesecake Filling
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24 oz cream cheese, softened
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¾ cup powdered erythritol or monk-fruit
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½ cup sour cream
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3 large eggs
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1 tsp vanilla extract
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¼ cup unsweetened cocoa powder
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4 oz sugar-free dark chocolate, melted
Instructions:
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Beat cream cheese and sweetener until smooth.
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Add sour cream, vanilla, cocoa powder, and melted chocolate.
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Mix in eggs one at a time (don’t overmix).
Assembly
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Pour half the cheesecake batter over crust.
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Spoon cherry filling evenly.
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Top with remaining batter and smooth.
Bake
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Bake at 325°F (165°C) for 55–65 minutes
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Center should jiggle slightly
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Cool in oven with door cracked for 1 hour
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Refrigerate 4+ hours or overnight
Optional Keto Toppings
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Sugar-free whipped cream
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Chocolate curls (keto chocolate)
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Extra cherry compote drizzle
Pro Tips
✔ Use allulose for the smoothest texture
✔ Water bath helps prevent cracks
✔ Freezes beautifully for up to 2 months
