Introduction

Rich, indulgent, and surprisingly keto-friendly, this Black Forest Keto Cheesecake is a decadent twist on the classic German dessert. Imagine a velvety chocolate cheesecake layered with the tart sweetness of dark cherries, all nestled on a buttery almond flour crust. Topped with whipped cream and a drizzle of sugar-free chocolate, it’s the perfect dessert to impress guests or satisfy your sweet tooth while staying low-carb.

With only a fraction of the carbs in a traditional Black Forest cake, this cheesecake allows you to indulge without the guilt. Whether you’re celebrating a special occasion or just treating yourself, this recipe will have you savoring every bite. It’s proof that you don’t need to sacrifice flavor to stick to your keto goals.

Why You’ll Love This Recipe

  • Indulgent Flavor: A perfect blend of chocolate and cherry, with just the right amount of sweetness.
  • Keto-Friendly: Low-carb and sugar-free, but just as rich as the original.
  • Showstopper Dessert: Ideal for special occasions, yet easy enough for everyday indulgence.
  • Customizable: Swap cherries for other keto fruits, or experiment with toppings.

Kitchen Tools Needed

  • 9-inch springform pan
  • Parchment paper
  • Hand or stand mixer
  • Medium and large mixing bowls
  • Rubber spatula
  • Saucepan for topping
  • Measuring cups and spoons

Ingredients (American & Metric)

Crust

  • 2 cups (200g) almond flour
  • 1/4 cup (56g) melted unsalted butter
  • 2 tbsp (24g) erythritol or preferred keto sweetener
  • 1/2 tsp ground cinnamon

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (134g) powdered erythritol
  • 2 large eggs
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (120ml) heavy cream
  • 1 tsp pure vanilla extract

Cherry Topping

  • 1 cup (150g) fresh or frozen unsweetened cherries
  • 2 tbsp (24g) erythritol
  • 1 tsp xanthan gum (for thickening)
  • 1/4 cup (60ml) water

Optional Toppings

  • Sugar-free whipped cream
  • Sugar-free chocolate drizzle
  • Fresh cherries for garnish

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (160°C).
  2. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  3. In a medium bowl, combine almond flour, melted butter, erythritol, and cinnamon. Mix until crumbly.
  4. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

2. Make the Filling

  1. In a large bowl, beat the cream cheese and powdered erythritol until smooth and creamy.
  2. Add eggs, one at a time, mixing thoroughly after each addition.
  3. Mix in cocoa powder, heavy cream, and vanilla extract until fully incorporated.
  4. Pour the filling over the cooled crust and spread evenly.

3. Bake the Cheesecake

  1. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  2. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
  3. Remove from the oven, run a knife around the edges, and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

4. Make the Cherry Topping

  1. In a small saucepan, combine cherries, erythritol, and water. Simmer over medium heat for 5 minutes.
  2. Mash some cherries with a fork, leaving a few whole for texture.
  3. Sprinkle xanthan gum over the mixture and stir until thickened. Remove from heat and let cool completely.

5. Assemble and Serve

  1. Spoon the cooled cherry topping over the cheesecake.
  2. Add optional toppings like whipped cream, chocolate drizzle, or fresh cherries.
  3. Slice and serve!

Nutritional Information (Per Slice – Serves 12)

  • Calories: 320
  • Fat: 30g
  • Protein: 6g
  • Net Carbs: 5g

Tips for Success

  • Prevent Cracks: Use room-temperature ingredients and avoid overmixing the batter.
  • Chill Time: Don’t skip the overnight chilling—it’s essential for the best texture.
  • Substitutions: Swap cherries for raspberries or blackberries to change things up.

Storage and Serving Suggestions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Serve: For the best flavor, bring to room temperature before serving.

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use dairy-free cream cheese and coconut cream instead of heavy cream.

What if I don’t have xanthan gum?
You can use gelatin or let the topping simmer longer to reduce naturally.

Can I make this nut-free?
Replace the almond flour crust with a coconut flour crust for a nut-free option.

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