Table of Contents
Description
This Keto Black Forest Cheesecake is rich, sugar-free, and low-carb — a creamy chocolate cherry dessert that feels indulgent but fits keto perfectly!
Introduction
If you’ve ever swooned over a slice of classic Black Forest cake, this Keto Black Forest Cheesecake is about to steal your heart. It combines everything we love about that iconic dessert — deep chocolate flavor, creamy cheesecake, and juicy cherry notes — reimagined into a low-carb, keto-friendly, sugar-free masterpiece. Yes, you really can enjoy decadent desserts while staying on track.
This recipe is perfect for special occasions, holidays, or anytime you want to impress without stress. The chocolate crust is rich and slightly crisp, the cheesecake layer is smooth and luscious, and the cherry topping adds just the right pop of brightness. Every bite feels luxurious and satisfying, without the sugar crash that usually follows traditional desserts.
What makes this cheesecake especially lovable is its balance. It’s indulgent yet surprisingly light, elegant yet approachable. Even if you’re new to keto baking, this easy healthy recipe walks you through each step with confidence. Whether you’re baking for family, friends, or just yourself, this dessert proves that keto treats can be every bit as joyful as the originals.
Ingredients
For the Chocolate Crust
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- ¼ cup unsalted butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
For the Cheesecake Filling
- 16 oz full-fat cream cheese, softened
- ¾ cup powdered erythritol
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Cherry Topping
- 1 cup fresh or frozen cherries, pitted
- 2 tablespoons powdered erythritol
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Why these ingredients work:
Almond flour keeps the crust gluten-free and low-carb, cocoa powder adds depth, and full-fat dairy ensures a creamy, classic cheesecake texture without added starch or sugar.
Ingredient Notes
- Cream Cheese: Full-fat only for best flavor and structure.
- Sweetener: Powdered sweetener blends smoothly and prevents graininess.
- Cherries: Use sparingly for keto balance; they add authentic Black Forest flavor.
- Cocoa Powder: Unsweetened gives full chocolate control.
Recipe Equipment
- 9-inch springform pan
- Mixing bowls
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Saucepan (for cherry topping)
- Baking sheet
- Aluminum foil
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Cooling Time | 2 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 12 slices |
| Difficulty | Medium |
| Diet | Keto, Low-Carb, Gluten-Free |
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 325°F. Line the bottom of a springform pan with parchment paper and lightly grease the sides.
Step 2: Make the Chocolate Crust
In a bowl, combine almond flour, cocoa powder, sweetener, salt, melted butter, and vanilla. Mix until moist and crumbly. Press firmly into the pan. Bake for 10 minutes, then set aside to cool.
Step 3: Prepare the Cheesecake Filling
Beat cream cheese until smooth and fluffy. Add sweetener and mix until creamy. Beat in eggs one at a time, followed by sour cream and vanilla. The batter should be silky and lump-free.
Step 4: Bake the Cheesecake
Pour filling over the cooled crust. Place the pan on a baking sheet and bake for 45–50 minutes. The edges should be set while the center gently jiggles.
Step 5: Cool Slowly
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Refrigerate for at least 2 hours.
Step 6: Make the Cherry Topping
In a saucepan over medium heat, combine cherries, sweetener, lemon juice, and vanilla. Simmer until thickened and glossy. Cool completely.
Step 7: Assemble
Spoon the cherry topping over the chilled cheesecake just before serving.
Serving Suggestions
- Add sugar-free whipped cream
- Shave dark keto chocolate on top
- Serve chilled with espresso or coffee
- Garnish with fresh cherries or mint
This cheesecake shines as a show-stopping dessert for gatherings.
Pro Tips & Variations
For deeper chocolate flavor, add espresso powder to the crust. Want a no-bake topping? Use sugar-free cherry preserves. Mini cheesecakes work beautifully for portion control. Always cool slowly to avoid cracks, and chill overnight for the best texture. If cherries are too high-carb for your plan, substitute raspberries. This recipe stores well and tastes even better the next day as flavors deepen. It’s an easy recipe to customize while staying keto and low-carb.
Storage Information
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze slices for up to 2 months.
- Thawing: Thaw overnight in the fridge before serving.
Nutrition Facts (Per Slice – Estimated)
- Calories: 340
- Fat: 29g
- Protein: 8g
- Total Carbs: 6g
- Net Carbs: 4g
A decadent yet keto-approved dessert!
This Keto Black Forest Cheesecake is proof that you don’t have to sacrifice flavor to eat healthy. Rich, creamy, chocolatey, and beautifully balanced, it’s a dessert worth savoring. Give it a try, share it with friends, and tell us how it turned out in the comments! If you loved this recipe, save it and spread the keto sweetness 🍫🍒