Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl on a spiced almond crust.
# What You 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 cream cheese, softened
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.
02 - In a bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt. Mix 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.
03 - In a small saucepan, combine rhubarb, erythritol, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture reaches a jam-like consistency, about 8 minutes. Set aside to cool.
04 - In a large bowl, beat the cream cheese and erythritol until smooth and creamy. Add sour cream and blend. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and lemon zest until just combined. Do not overmix.
05 - Pour the filling over the cooled crust. Spoon small dollops of rhubarb compote onto the surface. Use a knife or skewer to gently swirl the compote into the batter in a figure-eight motion.
06 - Tap the pan gently on the counter to release any trapped air bubbles. Bake for 45 to 50 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 2 hours, or until fully set, before slicing and serving.
# Expert Advice:
01 -
- The rhubarb swirl makes it look like you spent all day in a bakery, but the whole thing comes together with surprisingly little effort.
- Each slice clocks in at just 3 net carbs, so you can genuinely enjoy dessert without derailing your goals.
- The almond flour crust tastes so nutty and wholesome that nobody ever guesses it is gluten free.
02 -
- Overmixing the filling is the fastest way to get cracks on top, so mix only until ingredients are just combined and never on high speed.
- Cooling the cheesecake inside the turned off oven prevents the dramatic temperature change that causes sinking and splitting.
03 -
- A teaspoon of fresh grated ginger added to the rhubarb compote while it simmers adds a warmth and complexity that will make people ask what your secret ingredient is.
- Running your spatula under hot water before smoothing the top of the filling gives you a flawlessly even surface every time.