Keto Rhubarb Cheesecake (Printable Version)
Creamy cheesecake with tangy rhubarb swirl on an almond crust, low-carb and gluten-free.
# 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 (680 g) 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
# 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 bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt. Mix until a crumbly dough forms. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
03 - In a small saucepan, combine rhubarb, erythritol, lemon juice, and water. Cook over medium heat, stirring until rhubarb is soft and mixture is jam-like, about 8 minutes. Set aside to cool.
04 - In a large bowl, beat the cream cheese and erythritol until smooth. Add sour cream, eggs one at a time, vanilla, and lemon zest. Mix just until combined; do not overmix.
05 - Pour filling over the cooled crust. Spoon small dollops of rhubarb compote onto the surface, then use a knife to gently swirl them into the batter.
06 - Tap the pan gently to release air bubbles. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
07 - Remove from oven and chill in the refrigerator for at least 2 hours or until fully set before serving.
# Helpful Hints:
01 -
- The tangy rhubarb swirl cuts through the rich cream cheese in a way that makes each bite feel surprisingly light for a keto dessert.
- Nobody will guess this is low carb, and I have tested that claim on some very skeptical friends.
02 -
- Cold cream cheese is the enemy of a smooth filling and no amount of extra beating will fix the lumps once they appear.
- The slow cool down inside the oven with the door cracked is what prevents those dramatic cracks across the top.
03 -
- Wrap the outside of your springform pan tightly with foil before baking and place it in a water bath for the most even, crack free results you have ever achieved.
- A tiny pinch of ginger added to the rhubarb compote transforms the flavor without anyone being able to identify exactly what changed.