Keto Black Forest Cheesecake

Black forest cake has always been one of my favorite desserts.

Today I want to share my keto black forest cheesecake, which brings all those classic flavors together in a much healthier way.

You get a rich chocolate crust, a creamy chocolate filling, and a sweet cherry topping with fluffy whipped cream.

The best part is that this dessert is completely low carb and keto friendly, so you can enjoy a thick slice without worrying about sugar spikes.

It looks impressive enough for holidays or dinner parties, but the steps are simple enough to make on any regular weekend.

Why I Love This Recipe

Classic Flavor Made Keto – You get the iconic chocolate and cherry combination without breaking your keto lifestyle.

Ultra Rich Texture – Full fat cream cheese and sour cream create an exceptionally smooth and creamy filling.

No Grainy Sugar – Using powdered keto sweetener guarantees a silky texture without any gritty sugar feel.

Chocolate Lovers Dream – Unsweetened cocoa in the crust and filling gives you deep chocolate flavor throughout.

Ingredients You’ll Need

For the Crust

• 1 3/4 cups Almond Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/3 cup Powdered Keto Sweetener
• 6 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 1 cup Powdered Keto Sweetener
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 cup Sour Cream, Room Temperature
• 3 large Eggs, Room Temperature
• 2 tsp Vanilla Extract

For the Cherry Topping

• 1 1/2 cups Frozen Pitted Dark Cherries
• 3 tbsp Powdered Keto Sweetener
• 2 tbsp Water
• 1 tsp Lemon Juice
• 1/2 tsp Almond Extract
• 1/4 tsp Xanthan Gum

For the Whipped Cream

• 1 cup Heavy Cream, Cold
• 2 tbsp Powdered Keto Sweetener
• 1/2 tsp Vanilla Extract
• 1 oz Sugar Free Dark Chocolate, Finely Grated

How To Make

Step 1

Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Combine the crust ingredients, press into the pan and bake for 10 minutes. Lower the oven to 325°F (160°C).

Step 2

Beat the cream cheese and powdered sweetener on low until smooth. Sift in the cocoa powder and mix until no streaks remain, then blend in the sour cream and vanilla.

Step 3

Add the eggs one at a time on low speed, mixing just until combined. Pour the chocolate filling over the crust and smooth the top.

Step 4

Bake for 50-55 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door and let the cheesecake rest inside for 1 hour, then refrigerate for at least 6 hours.

Step 5

Simmer the cherries, powdered sweetener, water and lemon juice over medium heat for 8-10 minutes, until the cherries soften and release their juices. Sprinkle in the xanthan gum while stirring, cook for 1 more minute, then stir in the almond extract and cool completely.

Step 6

Whip the cold heavy cream with the powdered sweetener and vanilla until stiff peaks form.

Step 7

Spoon the cooled cherries into the center of the chilled cheesecake, pipe or spoon the whipped cream around the edge and shower everything with the grated dark chocolate.

Tips

Sift Your Cocoa Powder

Cocoa powder naturally clumps together, especially when you mix it into thick cream cheese. I recommend using a fine mesh strainer to sift the cocoa powder right into your mixing bowl.

This takes just an extra minute, but it keeps your cheesecake batter completely silky. You will not have to worry about biting into dry, bitter pockets of unmixed cocoa.

Use Truly Room Temperature Ingredients

Make sure your cream cheese, sour cream, and eggs sit on the counter for at least an hour before you start baking. If any of these are cold, your filling will end up with tiny lumps that are hard to smooth out.

Cold ingredients also force you to mix longer to get everything combined. That extra mixing adds unwanted air into the batter, which can make your cheesecake rise too fast and crack.

Sprinkle Xanthan Gum Very Slowly

Xanthan gum is great for thickening the cherry topping without adding extra sugar. However, it can quickly turn into gummy little clumps if you dump it all in at once.

My favorite trick here is to lightly dust it over the warm cherries in a thin layer while stirring quickly with a spoon. This helps it dissolve evenly so your fruit sauce stays glossy and smooth.

More Recipes

• Keto Boston Cream Cheesecake
• Keto German Chocolate Cheesecake
• Keto Neapolitan Cheesecake
• Keto Strawberry Crunch Cheesecake
• Keto Turtle Cheesecake

FAQ

Can I use fresh cherries instead of frozen ones for the topping?

Yes, fresh dark cherries work wonderfully as long as you pit and stem them before cooking.

You may need to add an extra tablespoon of water and simmer for a couple of extra minutes since frozen fruit softens and releases liquid faster.