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Introduction
If you love rich, indulgent desserts but want to keep your carb count low, this Keto Black Forest Cheesecake is an absolute game-changer. It combines the classic flavors of a Black Forest cake — creamy cheesecake, dark cherries, and a hint of chocolate — all while staying keto-friendly and sugar-free. Whether you’re celebrating a special occasion or just craving a decadent treat that won’t kick you out of ketosis, this recipe hits the spot. The creamy texture, tangy cherry notes, and subtle chocolate layers make it a crowd-pleaser for keto lovers and dessert fans alike.
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Why You’ll Love This Recipe
This recipe is perfect for the keto diet because it’s low in carbs but doesn’t compromise on flavor or richness. The creamy cheesecake base offers healthy fats, while the sugar-free cherries and chocolate give you that classic dessert feel without the sugar crash. Plus, it’s straightforward to make and requires just a handful of simple ingredients. Keto dieters who miss dessert will appreciate this guilt-free indulgence that fits their macros beautifully.
My Personal Experience
The first time I made this Keto Black Forest Cheesecake, I was honestly a bit skeptical — could a keto dessert really taste as decadent as the real thing? Spoiler: it absolutely does. I remember slicing a piece and savoring the creamy texture combined with the tart cherries and subtle chocolate, and thinking, “This is a keeper!” It’s become a favorite dessert in my keto recipe rotation, especially when friends come over and want something special but low-carb.
Required Equipment
Springform Pan
A springform pan is essential for cheesecakes because it allows you to remove the cake easily without ruining the sides. It gives your cheesecake those perfect smooth edges and makes serving a breeze.
Mixing Bowls
You’ll need a couple of mixing bowls — one for the crust and one for the cheesecake filling. I like using glass bowls because they’re easy to clean and don’t hold onto odors.
Electric Mixer or Hand Mixer
To get that silky smooth cheesecake filling, an electric mixer really helps. It whips the cream cheese and other ingredients evenly, preventing lumps.
Spatula
A flexible spatula is great for folding ingredients together gently and scraping every bit out of the bowl. It’s a kitchen essential in my opinion.
Ingredients & Substitutions
- Almond flour (1 ½ cups): This is the base for the crust. You can substitute with pecan flour for a nuttier flavor, but it may alter the texture slightly.
- Butter (6 tbsp, melted): Binds the crust. You can use ghee or coconut oil, though butter gives the best flavor.
- Erythritol or preferred keto sweetener (½ cup): Sweetens the crust and filling without carbs. Monk fruit sweetener works well too.
- Cream cheese (16 oz, softened): The star of the cheesecake. Make sure it’s full-fat for the best texture.
- Heavy cream (½ cup): Adds richness to the filling.
- Vanilla extract (1 tsp): For flavor depth.
- Eggs (2 large): Helps set the cheesecake.
- Sugar-free cherry pie filling (1 cup): Gives that classic Black Forest fruit flavor. You can make your own with fresh or frozen cherries and erythritol, or buy pre-made.
- Unsweetened cocoa powder (2 tbsp): Adds chocolate flavor to the crust or can be swirled into the filling.
- Baking powder (½ tsp): Helps the crust hold together better.
How to Make Keto Black Forest Cheesecake
- Prepare the crust: Mix almond flour, melted butter, erythritol, cocoa powder, and baking powder until crumbly but sticky. Press this firmly into the bottom of your springform pan. Bake at 350°F (175°C) for 10 minutes, then set aside to cool.
- Make the filling: Beat softened cream cheese with erythritol and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each. Slowly mix in heavy cream until combined.
- Assemble: Pour half the cheesecake filling over the crust. Dollop half the sugar-free cherry pie filling on top and swirl gently with a knife. Pour the remaining filling and swirl the rest of the cherries on top.
- Bake: Bake at 325°F (160°C) for about 45-50 minutes until the edges are set but the center still slightly jiggles.
- Cool and chill: Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Tips for This Recipe
- Use room temperature cream cheese for a lump-free filling.
- Don’t overbake! The cheesecake will firm up as it chills.
- Swirling the cherries gently ensures you get a beautiful marbled look.
- For extra smooth filling, beat the eggs in slowly.
- Let the cheesecake chill overnight if possible for the best flavor and texture.
Optional Additions
- Add a splash of almond extract for extra depth.
- Sprinkle shaved dark chocolate (keto-friendly) on top before serving.
- Toss in a few chopped walnuts or pecans on the crust for crunch.
Serving Ideas
Serve this cheesecake chilled, maybe with a dollop of whipped cream or a few fresh berries on top. It’s perfect for dessert after a keto dinner or as a special treat for holidays and celebrations.
Storage Recommendations
Store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well — wrap tightly and thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make this dairy-free?
You can try using dairy-free cream cheese and coconut cream, but the texture might be different.
What if I don’t have cherry pie filling?
Use fresh or frozen cherries sweetened with erythritol, gently cooked down to a syrupy consistency.
Can I make this ahead of time?
Yes! It actually tastes better the next day once the flavors meld.
Nutritional Breakdown (Per Serving)
- Calories: 320
- Total Carbs: 6g
- Net Carbs: 3g
- Fat: 28g
- Protein: 6g
Keto Black Forest Cheesecake Recipe
Ingredients
- 1 ½ cups almond flour
- 6 tbsp butter melted
- ½ cup erythritol
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 16 oz cream cheese softened
- ½ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sugar-free cherry pie filling
Instructions
- Preheat oven to 350°F (175°C). Mix almond flour, melted butter, erythritol, cocoa powder, and baking powder. Press into springform pan. Bake 10 minutes; cool.
- Beat cream cheese, erythritol, and vanilla until smooth. Add eggs one at a time, mix well. Stir in heavy cream.
- Pour half filling over crust. Add half cherry filling, swirl gently. Add remaining filling and cherries, swirl again.
- Bake at 325°F (160°C) for 45-50 minutes until edges set, center jiggles.
- Cool to room temperature; refrigerate 4+ hours before serving.
I’m so excited to hear how this recipe turned out for you! 
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