Keto Chocolate Cherry Cheesecake Bars – Rich, Creamy, and Low-Carb
These Keto Chocolate Cherry Cheesecake Bars taste like a bakery-style treat, but they’re easy to make at home and won’t blow your carb budget. You get a buttery chocolate crust, a silky cheesecake layer, and juicy pops of cherries—all balanced with just the right sweetness. The texture is lush and creamy with a gentle bite from the crust.
Serve them chilled for a satisfying, elegant dessert. They also slice beautifully, so they’re great for parties, potlucks, or a quiet night in.
Ingredients
Method
- Prep the pan and oven: Heat your oven to 325°F (163°C). Line an 8x8-inch square pan with parchment so it overhangs on two sides for easy lifting.
- Make the crust: In a bowl, whisk almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed. Press firmly and evenly into the pan. Use the bottom of a measuring cup to compact it well.
- Par-bake the crust: Bake for 10–12 minutes until set and slightly darker around the edges. Let it cool for at least 10 minutes while you make the filling.
- Prep the cherry layer: In a small bowl, combine chopped cherries, sweetener, and lemon juice. If using xanthan gum, sprinkle it lightly over the cherries and stir well. Set aside to macerate and thicken slightly.
- Beat the filling: With a hand mixer or stand mixer, beat cream cheese on medium until smooth and fluffy, about 1–2 minutes. Add sweetener and salt; mix until combined. Beat in sour cream, vanilla, and almond extract.
- Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Don’t overmix—this helps prevent cracks.
- Assemble: Pour the cheesecake mixture over the cooled crust and smooth the top. Spoon small amounts of the cherry mixture over the surface. Use a toothpick or skewer to gently swirl the cherries into the cheesecake.
- Bake: Bake at 325°F (163°C) for 28–35 minutes, until the edges are set and the center still has a slight jiggle. The top should look glossy, not dry.
- Cool gradually: Turn off the oven, crack the door, and let the pan sit for 10–15 minutes. Remove and cool to room temperature. This slow cool helps minimize cracking.
- Chill to set: Cover and refrigerate for at least 4 hours, but overnight is best. Once chilled, lift out by the parchment and cut into bars with a hot, clean knife.
- Finish and serve: Drizzle with melted sugar-free chocolate or add chocolate shavings if you like. Serve chilled.
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What Makes This Recipe So Good
- Classic flavor, keto-friendly macros: A rich chocolate base, creamy vanilla cheesecake, and cherry swirls—made with low-carb ingredients.
- Simple pantry staples: Uses almond flour, cocoa powder, and cream cheese you probably already have on hand.
- Perfect make-ahead dessert: These bars set up best overnight, so they’re ready when you are.
- Customizable sweetness: Adjust your sweetener to taste without affecting texture.
- Freezer-friendly: Great to stash away for a quick dessert fix.
Ingredients
- For the chocolate crust:
- 1 3/4 cups fine almond flour
- 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
- 1/3 cup powdered erythritol or allulose (or your favorite keto blend)
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 ounces full-fat cream cheese, softened
- 1/2 cup powdered erythritol or allulose
- 1/3 cup sour cream (full-fat)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional but lovely with cherry)
- Pinch of fine sea salt
- For the cherry layer:
- 3/4 cup pitted cherries, chopped small (fresh or frozen, thawed and drained—see FAQ for keto note)
- 2 tablespoons powdered erythritol or allulose
- 1 teaspoon lemon juice
- 1/4 teaspoon xanthan gum (optional, helps thicken)
- Optional finishing touches:
- 1/4 cup sugar-free dark chocolate chips, melted for drizzling
- Shaved sugar-free chocolate for garnish
How to Make It
- Prep the pan and oven: Heat your oven to 325°F (163°C). Line an 8×8-inch square pan with parchment so it overhangs on two sides for easy lifting.
- Make the crust: In a bowl, whisk almond flour, cocoa, sweetener, and salt.
Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed. Press firmly and evenly into the pan. Use the bottom of a measuring cup to compact it well.
- Par-bake the crust: Bake for 10–12 minutes until set and slightly darker around the edges.
Let it cool for at least 10 minutes while you make the filling.
- Prep the cherry layer: In a small bowl, combine chopped cherries, sweetener, and lemon juice. If using xanthan gum, sprinkle it lightly over the cherries and stir well. Set aside to macerate and thicken slightly.
- Beat the filling: With a hand mixer or stand mixer, beat cream cheese on medium until smooth and fluffy, about 1–2 minutes.
Add sweetener and salt; mix until combined. Beat in sour cream, vanilla, and almond extract.
- Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Don’t overmix—this helps prevent cracks.
- Assemble: Pour the cheesecake mixture over the cooled crust and smooth the top.
Spoon small amounts of the cherry mixture over the surface. Use a toothpick or skewer to gently swirl the cherries into the cheesecake.
- Bake: Bake at 325°F (163°C) for 28–35 minutes, until the edges are set and the center still has a slight jiggle. The top should look glossy, not dry.
- Cool gradually: Turn off the oven, crack the door, and let the pan sit for 10–15 minutes.
Remove and cool to room temperature. This slow cool helps minimize cracking.
- Chill to set: Cover and refrigerate for at least 4 hours, but overnight is best. Once chilled, lift out by the parchment and cut into bars with a hot, clean knife.
- Finish and serve: Drizzle with melted sugar-free chocolate or add chocolate shavings if you like.
Serve chilled.
How to Store
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze bars on a sheet pan until solid, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Best texture: Enjoy cold. The flavors are richer and the bars hold their shape better.
Why This is Good for You
- Lower in carbs: Almond flour and keto sweeteners keep sugars down compared to traditional cheesecake bars.
- Healthy fats: Cream cheese and sour cream offer satisfying fats that can help with fullness.
- Controlled sweetness: Using non-sugar sweeteners helps you manage blood sugar and cravings.
- Portion-friendly: Bars are easy to slice into consistent servings for mindful eating.
What Not to Do
- Don’t skip the chill time: Warm cheesecake won’t slice cleanly and can seem underbaked.
- Don’t overbeat the batter: Too much air creates cracks and a puffy top.
- Don’t add wet cherries: If using frozen, drain well.
Excess liquid can make the bars watery.
- Don’t bake at high heat: Low and slow gives you a creamy, smooth texture.
- Don’t use granular sweetener in the filling: Powdered dissolves better and avoids grittiness.
Recipe Variations
- Black Forest style: Add a thin layer of sugar-free chocolate ganache on top after chilling, then add whipped cream and a few extra cherry bits.
- Nutty crust: Replace 1/4 cup almond flour with finely chopped pecans or walnuts for added crunch.
- Chocolate cheesecake: Whisk 2 tablespoons cocoa powder into the filling for double-chocolate bars. Keep the cherry swirl.
- Cherry compote swirl: Cook the cherries with sweetener and lemon for 5–7 minutes to reduce, then cool and swirl for a thicker layer.
- No-bake option: Use a no-bake almond flour cocoa crust with extra butter, and set the filling with gelatin. Still swirl in the cherries.
Chill until firm.
FAQ
Are cherries keto?
Cherries are higher in carbs than berries, but small amounts can fit into a keto lifestyle. We use a modest amount and chop them finely to distribute the flavor. If you’re strict keto, you can reduce the cherries to 1/2 cup and add a touch more almond extract for cherry aroma.
What sweetener works best?
Powdered allulose or powdered erythritol (or a blend) works well.
Allulose gives a softer texture and no cooling effect. Erythritol is sweeter by volume but can have a slight cooling feel. Taste and adjust to your preference.
Can I make this dairy-free?
Yes.
Use a dairy-free cream cheese and sour cream alternative, and swap the butter in the crust for refined coconut oil. Texture may be slightly different, but it will still set nicely when chilled.
How do I know when it’s done?
Look for set edges with a center that still jiggles slightly when you nudge the pan. If the top looks dry or puffy, it’s overbaked.
Err on the side of under rather than over; it continues to set as it cools.
Why did my cheesecake crack?
Usually from overmixing or sudden temperature changes. Mix on low once the eggs go in, don’t skip the gradual cool, and bake at a steady low temperature.
Can I use a different pan size?
A 9×9-inch pan makes thinner bars and may bake a bit faster. You can also double the recipe for a 9×13-inch pan and extend bake time by 5–10 minutes, watching for that slight jiggle.
How many carbs per bar?
Exact macros depend on your ingredients and portion size.
As a general guide, using the amounts above and cutting into 16 bars, you’ll typically see about 3–5g net carbs per bar. Calculate with your specific brands to be sure.
Do I have to use xanthan gum?
No. It simply helps thicken the cherry mixture and prevent weeping.
If skipping, drain cherries well and pat dry before swirling in.
Can I make them ahead?
Absolutely. They’re best made a day in advance. Chill overnight for the cleanest slices and best flavor.
Final Thoughts
Keto Chocolate Cherry Cheesecake Bars deliver a classic dessert vibe with smart swaps and balanced sweetness.
The layers are simple, the method is straightforward, and the flavor is big. Keep a batch in the fridge for weeknight treats, or dress them up for guests with a chocolate drizzle. Either way, you’ll get that indulgent feel without the sugar crash.
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