Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl and almond flour crust. Just 4g net carbs per slice.
# What You Need:
→ Crust
01 - 1 ½ cups almond flour
02 - ¼ cup powdered erythritol
03 - ⅓ cup unsalted butter, melted
04 - ½ teaspoon ground cinnamon
05 - Pinch of salt
→ Rhubarb Swirl
06 - 1 ½ cups fresh rhubarb, chopped
07 - ⅓ cup water
08 - ⅓ cup powdered erythritol
09 - ½ teaspoon vanilla extract
→ Cheesecake Filling
10 - 24 ounces cream cheese, softened to room temperature
11 - ¾ cup powdered erythritol
12 - 3 large eggs
13 - ⅓ cup sour cream
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - ¼ cup heavy cream
# How To Make It:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a medium bowl, combine almond flour, powdered erythritol, melted butter, cinnamon, and salt until the mixture resembles damp sand. Press evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden. Remove from oven and let cool.
03 - In a small saucepan, combine rhubarb, water, and powdered erythritol. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat, stir in vanilla extract, and set aside to cool.
04 - In a large bowl, beat softened cream cheese and powdered erythritol with a hand or stand mixer until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla extract, lemon zest, and heavy cream until fully incorporated and creamy.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of the rhubarb compote across the surface. Using a knife or skewer, gently drag through the compote and filling to create a marbled swirl pattern.
06 - Bake for 40 to 45 minutes, or 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 cool to room temperature. Refrigerate for at least 2 hours before slicing and serving.
# Expert Suggestions:
01 -
- The tangy rhubarb cuts through the richness of the cheesecake in a way that makes each bite feel perfectly balanced.
- Nobody will guess it is low carb, and that is the best kind of compliment a keto dessert can earn.
02 -
- Do not skip the slow cool down in the oven with the door cracked, because rapid temperature changes are the number one cause of cracks across your beautiful cheesecake.
- Room temperature cream cheese and eggs blend far more smoothly than cold ones, so pull them out an hour ahead and save yourself the frustration of lumpy batter.
03 -
- If your rhubarb compote seems too runny, let it simmer a few extra minutes uncovered until it coats the back of a spoon, because a watery swirl will bleed into the filling and muddy the marble effect.
- A teaspoon of lemon juice added to the filling brightens everything and makes the tang of the rhubarb pop even more intensely.