Heavenly Keto Black Forest Cheesecake

Allergens

Dairy, Eggs

Ingredients

• 1. 2 cups almond flour 2. 1/4 cup erythritol, for the crust 3. 1/2 cup unsalted butter, melted 4. 3 (8
• ounce) packages cream cheese, softened 5. 1 cup sugar substitute, like xylitol or erythritol 6. 1/2 teaspoon pure vanilla extract 7. 2 large eggs 8. 1 cup unsweetened cherry pie filling 9. 3 tablespoons cocoa powder, unsweetened 10. Whipped cream, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, mix together the almond flour, erythritol, and melted butter until well combined. Press this mixture into the bottom of an 8 inch springform pan, then bake for about 12 minutes or until golden brown. Set aside to cool.
2. Reduce oven temperature to 300°F (150°C). In a large bowl, blend the softened cream cheese with your choice of sugar substitute and vanilla extract until smooth. Add in the eggs one at a time, mixing well after each addition. Pour about two thirds of this mixture over the cooled crust.
3. Bake for 35 to 40 minutes or until the cheesecake filling is set but still slightly jiggly in the center. Remove from the oven and allow it to cool before refrigerating overnight.
4. Combine the cherry pie filling with cocoa powder, stirring well to distribute evenly. Spread this over the top of the partially baked cheesecake. Return the remaining cheese mixture to the bowl and blend in a few drops of red food coloring until you get your desired shade of black forest. Pour this over the cherry layer and use a toothpick or knife to create a marbled effect.
5. Refrigerate for at least 4 hours or overnight. Garnish with whipped cream just before serving.

Chef’s Insight

To add a touch of flair, garnish with chocolate shavings or fresh cherries.

Notes

This keto dessert is perfect for those looking to indulge without breaking their diet.