Keto Rhubarb Cheesecake (Print version)
Creamy low-carb cheesecake with tart rhubarb swirl and almond flour crust, just 4g net carbs.
# What you'll 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 oz 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 the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until lightly golden. Remove from the oven and set aside to cool.
03 - In a small saucepan, combine chopped 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 into a compote. Remove from heat, stir in the vanilla extract, and let cool completely.
04 - In a large bowl, beat the softened cream cheese and powdered erythritol with a hand or stand mixer until completely smooth. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the sour cream, vanilla extract, lemon zest, and heavy cream until the batter is fully incorporated and creamy.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of the cooled rhubarb compote across the surface of the batter. Use a knife or skewer to gently drag through the compote and filling, creating a marbled swirl effect. Avoid over-mixing to maintain distinct ribbons.
06 - Bake for 40 to 45 minutes, or 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 the cooling oven for 1 hour to prevent cracking.
07 - Remove the cheesecake from the oven and allow it to cool to room temperature. Transfer to the refrigerator and chill for at least 2 hours before slicing into 12 even pieces and serving.
# Expert suggestions:
01 -
- The tangy rhubarb swirl cuts through the richness of the cream cheese in a way that makes every bite feel balanced and alive.
- Not a single person at my table believed this was low carb until I showed them the ingredient list.
- The almond flour crust crisps up beautifully and holds together like a dream without a single grain of wheat.
02 -
- The cheesecake will look underdone in the center when you pull it from the oven but carryover heat finishes the job perfectly, trust the jiggle.
- Cooling inside the oven with the door cracked is the single most important step for preventing those dreaded surface cracks.
- Overmixing the batter once the eggs go in introduces air pockets that cause puffing and sinking, so mix just until combined.
03 -
- Soak your rhubarb compote pan immediately because that sticky residue hardens into something resembling industrial adhesive.
- The cheesecake is at its absolute best served slightly chilled, not cold, so pull it from the fridge about 20 minutes before serving.