🍒 Keto Black Forest Cheesecake

Rich chocolate cheesecake, a chocolate almond-flour crust, and a sweet cherry topping come together in this delicious low-carb twist on classic Black Forest cake. It’s creamy, chocolatey, and perfect for a special occasion without traditional sugar and flour.

Prep time

25 min

Bake time

50–60 min

Chill time

4–6 hours

Servings: 12 slices

Ingredients

For the chocolate crust

• 1½ cups (150 g) almond flour
• ¼ cup (25 g) unsweetened cocoa powder
• 3 tbsp powdered erythritol or monk fruit sweetener
• 4 tbsp (56 g) melted butter
• ½ tsp vanilla extract
• Pinch of salt

For the cheesecake filling

• 24 oz (680 g) full-fat cream cheese, softened
• ¾ cup (150 g) powdered erythritol or monk fruit sweetener
• 3 large eggs, room temperature
• ½ cup (120 g) sour cream
• ⅓ cup (30 g) unsweetened cocoa powder
• 2 tsp vanilla extract
• ½ tsp almond extract, optional
• ¼ cup (60 ml) heavy cream
• 2 oz (55 g) sugar-free dark chocolate, melted and cooled slightly

For the cherry topping

• ½ cup (75 g) fresh or frozen pitted cherries, chopped
• 1 tbsp water
• 1–2 tbsp powdered keto sweetener, to taste
• ½ tsp lemon juice
• ½ tsp xanthan gum, optional, for thickening

Optional decoration

• ½ cup (120 ml) heavy whipping cream
• 1 tbsp powdered keto sweetener
• 1 tbsp unsweetened chocolate shavings

Instructions

1. Prepare the crust

1. Preheat the oven to 325°F (160°C).
2. Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
3. Mix the almond flour, cocoa powder, sweetener, salt, melted butter, and vanilla until evenly combined.
4. Press the mixture firmly into the bottom of the pan.
5. Bake for 8–10 minutes. Remove and allow it to cool slightly.

2. Make the chocolate cheesecake filling

1. Beat the softened cream cheese until smooth and creamy.
2. Add the sweetener and cocoa powder. Mix until no dry patches remain.
3. Add the eggs one at a time, mixing on low speed after each addition.
4. Mix in the sour cream, heavy cream, vanilla, and optional almond extract.
5. Slowly stir in the melted chocolate until the filling is smooth. Avoid overmixing.

3. Bake the cheesecake

1. Pour the filling over the prepared crust and smooth the surface.
2. Bake at 325°F (160°C) for 50–60 minutes, until the edges are set but the center still has a slight wobble.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.
4. Remove and cool completely at room temperature.
5. Refrigerate for at least 4–6 hours, preferably overnight, before decorating.

4. Prepare the low-carb cherry topping

1. Add the chopped cherries, water, sweetener, and lemon juice to a small saucepan.
2. Simmer over low heat for 5–8 minutes, stirring occasionally, until the cherries soften and release their juices.
3. If a thicker topping is desired, sprinkle in a tiny amount of xanthan gum while stirring.
4. Cool completely before spooning over the chilled cheesecake.

5. Decorate and serve

1. Whip the heavy cream with the powdered sweetener until soft peaks form.
2. Pipe or spoon whipped cream around the cheesecake.
3. Add the cooled cherry topping and sprinkle with sugar-free chocolate shavings.
4. Slice with a warm, clean knife and serve chilled.

Estimated nutrition per slice

Based on 12 slices, including a modest cherry topping but excluding optional whipped-cream decoration. Values vary by product and sweetener.

Nutrient	Approximate amount
Calories	350–420
Protein	7–10 g
Total carbs	9–13 g
Fiber	3–5 g
Net carbs	6–9 g

My tip: For the classic Black Forest flavor, keep the chocolate filling rich and use the cherry topping sparingly. The tart cherries balance the creamy chocolate cheesecake beautifully.