Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl on an almond crust, just 3g net carbs.
# What You'll Need:
→ Crust
01 - 1 1/2 cups almond flour
02 - 1/4 cup powdered erythritol
03 - 1/4 cup unsalted butter, melted
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Rhubarb Compote
06 - 1 1/2 cups fresh rhubarb, chopped
07 - 1/4 cup powdered erythritol
08 - 1 teaspoon lemon juice
09 - 1 teaspoon water
→ Cheesecake Filling
10 - 24 oz (about 3 packages) cream cheese, softened to room temperature
11 - 3/4 cup powdered erythritol
12 - 1/2 cup sour cream
13 - 3 large eggs
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
# Steps:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a mixing bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool completely.
03 - In a small saucepan, combine chopped rhubarb, erythritol, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture reaches a jam-like consistency, about 8 minutes. Remove from heat and set aside to cool.
04 - In a large bowl, beat the softened cream cheese and erythritol with an electric mixer until completely smooth and free of lumps. Add sour cream and blend. Incorporate eggs one at a time, mixing just until each is combined. Stir in vanilla extract and lemon zest. Do not overmix to avoid incorporating excess air.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Spoon small dollops of the cooled rhubarb compote across the surface. Use a butter knife or skewer to gently swirl the compote into the batter in a figure-eight motion.
06 - Tap the springform pan gently on the counter to release trapped air bubbles. Place in the oven and bake for 45 to 50 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
07 - Remove the cheesecake from the oven and allow it to reach room temperature. Transfer to the refrigerator and chill for at least 2 hours, or until fully set, before slicing and serving.
# Expert Tips:
01 -
- The rhubarb swirl looks stunning but takes almost zero effort to pull off.
- No one will guess this is low carb because the texture is dense and velvety like any bakery cheesecake.
02 -
- Overmixing the filling whips too much air into the batter and causes cracks during baking. Mix gently and only until combined.
- The cheesecake will look underdone in the center when you pull it out, and that is exactly right. It sets up as it chills.
03 -
- Try adding a quarter teaspoon of ground ginger to the rhubarb compote for warmth and depth that catches people off guard in the best way.
- If you can find powdered monk fruit blend, it dissolves even more smoothly than pure erythritol and avoids any cooling aftertaste.