Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl and almond flour crust. Only 5g carbs per serving.
# 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 tsp ground cinnamon
05 - Pinch of salt
→ Rhubarb Compote
06 - 1 1/2 cups fresh rhubarb, chopped
07 - 1/4 cup powdered erythritol
08 - 1 tsp lemon juice
09 - 1 tsp water
→ Cheesecake Filling
10 - 24 oz cream cheese, softened
11 - 3/4 cup powdered erythritol
12 - 1/2 cup sour cream
13 - 3 large eggs
14 - 1 tsp vanilla extract
15 - Zest of 1 lemon
# How To Make It:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt. Stir until a crumbly dough forms. Press the mixture 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 thickens to 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. Add sour cream and blend well. Incorporate eggs one at a time, mixing gently after each addition. Stir in vanilla extract and lemon zest just until combined. Avoid overmixing to prevent cracking.
05 - Pour the filling over the cooled crust, spreading evenly. Spoon small dollops of the 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 firmly 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 retains a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
07 - Transfer the cheesecake to the refrigerator and chill for at least 2 hours, or until fully set. Slice into 12 portions and serve chilled.
# Expert Tips:
01 -
- The rhubarb compote cuts through the richness of the cream cheese in a way that feels almost magical, and nobody will guess it is keto friendly.
- You only need one pan and a saucepan, and the swirling step is genuinely fun once you stop worrying about making it perfect.
02 -
- Overmixing the filling whips too much air into the batter, which causes ugly cracks across the top during baking, so stop mixing the second everything looks smooth.
- The slow cool down inside the oven with the door cracked is not optional, because that gradual temperature drop is what prevents your cheesecake from sinking or splitting.
03 -
- Take your cream cheese out of the fridge at least two hours before you start, because cold cream cheese will leave you with lumpy batter no matter how long you beat it.
- A tiny pinch of ground ginger added to the rhubarb compote while it simmers adds a warmth that makes people wonder what your secret ingredient is.