Keto Rhubarb Cheesecake (Printable Version)
Creamy low-carb cheesecake with tangy rhubarb swirl and buttery almond flour crust.
# 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 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
# Directions:
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 the 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 smooth and creamy. Add the sour cream and blend until incorporated. Add the eggs one at a time, mixing just until each is combined. Stir in the vanilla extract and lemon zest. Do not overmix to prevent air pockets.
05 - Pour the filling over the cooled crust, spreading evenly. Spoon small dollops of the rhubarb compote across the surface. Using a knife or skewer, gently drag through the dollops to create decorative swirls throughout the batter.
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 rest inside for 1 hour to cool gradually.
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 Hints:
01 -
- The rhubarb compote swirl looks impossibly fancy but takes about eight minutes of stirring on the stovetop.
- No one will guess it is sugar free because the cream cheese filling tastes genuinely indulgent.
- Only five grams of carbs per slice means you can actually enjoy seconds without the guilt spiral.
02 -
- Overmixing the filling once eggs are added incorporates too much air and causes the cheesecake to puff up and collapse dramatically.
- The gradual cooling inside the oven with the door cracked prevents those deep cracks across the top that make you want to hide it under whipped cream.
03 -
- Take the cream cheese out of the fridge at least two hours before you plan to mix because cold cream cheese will leave you with tiny unappealing lumps 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 ask what your secret ingredient is.