Ingredients:
For the crust:
- 1 ½ cups almond flour
- 3 tbsp cocoa powder (unsweetened)
- 3 tbsp melted butter
- 2 tbsp powdered sweetener (like erythritol or monk fruit)
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- ½ cup powdered sweetener
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup sugar-free dark chocolate chips (melted and slightly cooled)
For the cherry topping:
- 1 cup frozen or fresh cherries (pitted)
- 2 tbsp powdered sweetener
- 1 tbsp lemon juice
- ¼ tsp xanthan gum (for thickening, optional)
For decoration:
- Sugar-free whipped cream
- Extra grated dark chocolate (optional)
Instructions:
1. Make the crust:
- Preheat oven to 325°F (160°C).
- Mix almond flour, cocoa powder, sweetener, and melted butter until crumbly.
- Press the mixture into the bottom of a greased 8-inch springform pan.
- Bake for 8–10 minutes. Let it cool.
2. Make the cheesecake filling:
- Beat cream cheese and sweetener until smooth and fluffy.
- Add eggs one at a time, beating gently.
- Add sour cream, vanilla, and melted chocolate. Mix until smooth.
- Pour the filling over the cooled crust and smooth the top.
3. Bake:
- Bake at 300°F (150°C) for 45–50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Then cool completely and refrigerate for at least 4 hours or overnight.
4. Make the cherry topping:
- In a small saucepan, cook cherries, sweetener, and lemon juice over medium heat until soft.
- Mash slightly and sprinkle xanthan gum if you want it thicker.
- Let it cool completely.
5. Assemble:
- Spoon the cherry topping over the cheesecake.
- Pipe whipped cream around the edges and sprinkle with grated chocolate if you like.
✨ Enjoy your rich, chocolatey, and fruity Keto Black Forest Cheesecake — without the guilt! ✨
