Keto Rhubarb Cheesecake (Printable Version)

Creamy low-carb cheesecake with tangy rhubarb swirl on a buttery almond crust.

# What You Need:

→ Almond Crust

01 - 1½ cups almond flour
02 - ¼ cup powdered erythritol
03 - ¼ cup unsalted butter, melted
04 - ½ teaspoon ground cinnamon
05 - Pinch of salt

→ Rhubarb Compote

06 - 1½ cups fresh rhubarb, chopped
07 - ¼ cup powdered erythritol
08 - 1 teaspoon lemon juice
09 - 1 teaspoon water

→ Cheesecake Filling

10 - 24 ounces cream cheese, softened
11 - ¾ cup powdered erythritol
12 - ½ cup sour cream
13 - 3 large eggs
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon

# Directions:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - In a mixing bowl, combine almond flour, powdered erythritol, melted butter, cinnamon, and salt. Stir until a crumbly dough forms. Press the mixture evenly and firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool completely.
03 - In a small saucepan, combine chopped rhubarb, powdered erythritol, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture reaches a jam-like consistency, approximately 8 minutes. Remove from heat and set aside to cool.
04 - In a large bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until completely smooth and free of lumps. Add sour cream and blend well. Incorporate eggs one at a time, mixing after each addition. Stir in vanilla extract and lemon zest until just combined. Avoid overmixing to prevent air pockets.
05 - Pour the cream cheese filling over the cooled crust, spreading evenly with a spatula. Spoon small dollops of the cooled rhubarb compote across the surface. Using a butter knife or skewer, gently swirl the compote into the filling with figure-eight motions for a marbled effect.
06 - Tap the springform pan gently on the counter to release any trapped air bubbles. Place in the oven and bake for 45 to 50 minutes, until the edges are firmly set and the center retains a slight jiggle. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually 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. Slice into 12 portions and serve chilled.

# Expert Tips:

01 -
  • The rhubarb swirl looks like you spent hours on it but takes maybe eight minutes on the stove.
  • Nobody will guess this is low carb because the texture is dense and silky, not spongey or weird.
02 -
  • Overmixing the filling is the fastest way to get cracks on top, fold gently and walk away from the mixer.
  • The cheesecake will look underdone in the center when you pull it out, that wobble is exactly what you want for a creamy set.
03 -
  • Take the cream cheese out at least two hours before you start, cold cream cheese will leave lumps no amount of beating can fix.
  • A water bath is optional but wrapping the outside of the pan in foil and placing it in a roasting pan of hot water gives you the silkiest texture.

Go Back