Keto Black Forest Cheesecake

This keto black forest cheesecake is a delicious low-carb, no-added-sugar, gluten-free, and grain-free cheesecake that features a chocolate almond crust, a chocolate cheesecake topped with a sugar-free cherry topping, and a drizzle of chocolate ganache.

This low-carb black forest cheesecake is a showstopper and makes the perfect dessert for special occasions!

Enjoy all the flavors of its high-carb counterpart without worrying about consuming too many carbs and sugar.

We can’t seem to get enough cheesecakes around here, and that’s why our keto cheesecake recipes continue to grow.

Keto Black Forest Cheesecake

As a lover of desserts and a follower of the keto diet, I am always looking for new ways to satisfy my sweet tooth without compromising my health goals.

Although this is not a keto black forest cake, you will be pleased with a chocolate cheesecake version of this flavor profile.

This keto black forest cheesecake recipe is a delicious and guilt-free way to indulge in a classic dessert.

It also has a sugar-free, gluten-free chocolate crust that replaces an Oreo cookie crust! So, there is no need to crave that high-carb option with this recipe.

If you are a fan of chocolate and fresh cherries together, this cheesecake recipe is definitely for you! The flavors complement each other beautifully.

The fact that we are not using sugar-loaded maraschino cherries but making a fresh, rich cherry filling with a keto-friendly sweetener keeps the total carbs much lower.

This keto cheesecake is made in the traditional way; it uses a bain-marie for the smoothest, velvetiest texture.

The best part is that it has a fraction of the carbs of a traditional black forest dark chocolate cheesecake.

Clocking in at 6.4 g net carbs per serving, it’s the perfect celebratory cheesecake for that special occasion. It’s guaranteed to be a crowd pleaser!

Ingredients Needed For This Baked Keto Black Forest Cheesecake

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Note that the full printable recipe card is at the bottom of the page along with the full nutritional information.

Keto Chocolate Crust

• Finely milled almond flour
• Melted butter (unsalted)
• Granulated sugar substitute
• Sea salt
• Cocoa powder

Keto Chocolate Cheesecake Filling

• Full-fat cream cheese, room temperature
• Full-fat sour cream
• Granulated sugar substitute
• Eggs, room temperature
• Vanilla extract
• Sea salt
• Cocoa powder
• Melted baking chocolate

Sugar-Free Cherry Topping

• Pitted cherries cut in half: fresh or frozen (thawed)
• Powdered allulose
• Granulated sugar substitute
• Lemon juice
• Almond extract or cherry extract to amplify the cherry flavor
• Water
• Egg yolks
• Salt
• Gelatin powder
• Water

Keto Chocolate Ganache Layer

• Sugar-free chocolate chips, melted
• Heavy whipping cream
• Unsalted butter, room temperature

Chocolate Shavings

• Sugar-free chocolate bar shavings

Tools Needed For Making A Keto-Friendly Black Forest Cheesecake

In order to make a successful low-carb keto chocolate cheesecake, you will need a few items.

Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have is the 9-inch springform pan.

• Springform pan 9-inch
• Large roasting pan for the bain-marie.
• Electric mixer, stand-up mixer, or handheld 
• Spatula
• Mixing bowls

How To Make A Low-Carb Black Forest Cheesecake

Although this keto cheesecake has a few more ingredients and steps, it’s one that will reward your time and effort.

Keto Chocolate Almond Crust

The first step in making this keto black forest cheesecake is to prepare the crust. The crust is made with almond flour, cocoa powder, and melted unsalted butter, making it both gluten-free and keto-friendly.

Here’s how to make it:

To start, preheat the oven to 350 degrees and lightly grease the bottom of a 9-inch springform pan.

In a medium-sized bowl, mix together almond flour, granulated sugar substitute, sea salt, and cocoa powder.

Then, add the melted unsalted butter to the dry ingredients and combine the mixture until fully incorporated.

Once combined, press the almond chocolate crust mixture evenly onto the bottom of the springform pan using your fingertips and the bottom of a glass cup.

Bake the crust in the preheated oven for 20–23 minutes until it is lightly browned, then turn off the oven. Let the crust cool completely before adding the cheesecake batter.

Keto Chocolate Cheesecake

The second step in making this keto black forest cheesecake is to prepare the chocolate cheesecake layer.

This layer is made with full-fat cream cheese, sour cream, and cocoa powder, making it rich and decadent.

Preheat the oven to 325 degrees, which is 25 degrees less than the chocolate crust.

Using a stand-up mixer or a large bowl with an electric hand mixer, beat the softened cream cheese and granulated sugar substitute until smooth and creamy.

Then, add the full-fat sour cream, eggs, vanilla extract, sea salt, and cocoa powder to the cream cheese mixture and mix until thoroughly combined.

Next, stir in the melted baking chocolate until fully combined.

Pour the cheesecake batter over the cooled crust in the springform pan and proceed to prepare the water bath, better known as a bain-marie.

How To Make Bain-Marie For Cheesecake

The use of a bain-marie will further ensure that your cheesecake doesn’t crack on the surface.

It’s key not to overbake your cheesecake. Otherwise, you risk the texture being crumbly and dry.

Not overcooking the cheesecake also plays a role in preventing cracks from forming on the surface of the cheesecake.

This is because this method allows your cheesecake to cook evenly by using steam instead of direct heat to cook the batter.

• Place a large kettle on your stove and allow the water to boil.
• While the water boils, securely wrap the bottom and sides of the outside of your springform pan with heavy-duty aluminum foil. Allow the foil to go at least 3/4 of the way up the sides. I like taking the foil to the top just to be safe.
• Place your prepared and filled springform pan into a large roasting pan. The pan must be large enough to easily accommodate a 9-inch springform pan.
• Once the cheesecake has been placed in the oven inside the roasting pan, fill your pan with boiling water. Please don’t attempt to add the water to the pan outside the oven and risk getting burned when trying to move it to the oven. Then, place enough water in the middle rack of your oven to come about halfway up the sides of the springform pan. 
• Bake the gluten-free black forest cheesecake for 60–70 minutes until the edges are set and the center is slightly jiggly.
• After baking, you’ll turn off the oven and allow the cheesecake to cool in the oven for one hour with the oven door slightly ajar, using a wooden spoon to prevent it from closing completely.
• Then, transfer the cheesecake to a cooling rack and let it cool further on the kitchen counter for at least another 60 minutes. It’s important to ensure that the cheesecake is completely cool before placing it in the refrigerator. Once the cheesecake has cooled on the counter, run a knife around the springform pan and release the cheesecake from the top portion of the pan, leaving the bottom in place.
• Carefully wrap the cheesecake with plastic cling wrap and refrigerate it for at least 12 hours and up to 36 hours before serving.
• Prepare the chocolate ganache topping and add the sugar-free cherry topping on the day the cheesecake will be served.

Assembling the Layers

The final step in making this sugar-free black forest cheesecake is to assemble the layers. This includes adding a chocolate ganache layer and a sugar-free cherry topping to the cheesecake.

Preparing the Ganache

To make the chocolate ganache layer, follow these steps:

1. In a small saucepan, heat the heavy cream and the room-temperature unsalted butter over medium heat until the butter is fully melted.
2. Next, you’ll add the sugar-free chocolate chips to the saucepan and stir until thoroughly melted and combined.
3. Pour the chocolate ganache over the cooled cheesecake and use a spatula to spread it evenly.
4. Place the cheesecake in the refrigerator for 30 minutes to allow the ganache to set.

Creating the Cherry Topping

To make the sugar-free cherry topping:

1. In a medium-sized saucepan, combine the pitted cherries cut in half, powdered allulose, granulated sugar substitute, lemon juice, almond or cherry extract, water, egg yolks, and salt.
2. Cook the cherry mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove the cherry mixture from the heat and stir in 1 tablespoon of plain gelatin powder that has been dissolved in 2 tablespoons of water.
4. Allow the cherry mixture to cool slightly before pouring it over the chocolate ganache layer of the cheesecake.
5. Use a spatula to spread the cherry topping evenly over the cheesecake.
6. Sprinkle a couple of tablespoons of sugar-free chocolate bar shavings over the cherry topping.
7. Place the cheesecake in the refrigerator for at least 3 hours or overnight to allow it to set

Garnishing with Chocolate Shavings

Adding chocolate shavings to the top of your keto black forest cheesecake is a great way to add a touch of elegance and texture to your dessert. Here are some tips for creating beautiful chocolate shavings:

• Use a high-quality, sugar-free chocolate bar. You can use a vegetable peeler or a sharp knife to create the shavings. Make sure the chocolate is at room temperature before shaving.
• Shave the chocolate over a piece of parchment paper or a clean plate. This will make it easier to transfer the shavings to the cheesecake.
• Once you have enough shavings, use a spoon to sprinkle them over the top of the cheesecake. You can also create a border of chocolate shavings around the edge of the cheesecake.
• For a more dramatic effect, you can create chocolate curls instead of shavings. To do this, use a vegetable peeler to shave the chocolate off the bar at an angle. This will create a curl of chocolate that you can place on top of the cheesecake.

Sweetener Options For Sugar-Free Black Forest Cheesecake

As far as which sugar substitute to use for this sugar-free black forest cheesecake, I have a few recommendations. 

Lakanto Monk Fruit Classic is their white version, and it’s my go-to option whenever a recipe calls for granulated white. It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.

The brand Swerve, which is an erythritol blend, also makes a great white granulated sugar substitute. 

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.

However, I find that chocolate intensifies the stevia aftertaste, so it’s not my personal recommendation.

Please note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option. 

For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.

How To Store Your Keto-Friendly Black Forest Cheesecake

You can store your cheesecake in the refrigerator for up to 5 days. If you are wondering if you can freeze this cheesecake, you can.

This cheesecake can be cut into single-servings or frozen whole. Wrap it well in cling wrap, then foil. Freeze up to 1 month for the best flavor, up to 2 months max.

Then, thaw your cheesecake in the refrigerator or on the kitchen counter.

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I sure hope you will give this low-carb cheesecake as part of your ketogenic diet a try. Once you do, make sure you remember to tag us on  Instagram and Facebook.

Be sure to visit our Keto Hershey’s Cocoa Powder Recipes page for more delicious options!

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