Keto Rhubarb Cheesecake (Printer-friendly)
Creamy low-carb cheesecake with tangy rhubarb swirl and almond crust, just 5g carbs per slice.
# What You'll 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 fresh lemon juice
09 - 1 teaspoon water
→ Cheesecake Filling
10 - 24 oz cream cheese (3 packages), softened to room temperature
11 - ¾ cup powdered erythritol
12 - ½ cup sour cream
13 - 3 large eggs
14 - 1 teaspoon pure vanilla extract
15 - Zest of 1 lemon
# How To Make It:
01 - Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, cinnamon, and salt. Stir until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool completely.
03 - In a small saucepan, combine the 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 let 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 the sour cream and blend until incorporated. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and lemon zest just until combined — avoid overmixing to prevent air pockets.
05 - Pour the cheesecake filling over the cooled crust and spread evenly. Spoon small dollops of the cooled rhubarb compote across the surface. Using a butter knife or skewer, gently drag through the dollops to create decorative swirls throughout the batter.
06 - Tap the springform pan gently on the counter several times to release 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 slightly, and let the cheesecake cool gradually inside for 1 hour.
07 - Transfer the cheesecake to the refrigerator and chill for at least 2 hours, or until fully set. Slice into 12 portions and serve chilled.
# Expert Tips:
01 -
- The rhubarb swirl tastes like something from a fancy bakery, but the whole thing comes together with basic tools and a little patience.
- Nobody at your table will guess this is keto, because the texture and flavor rival any traditional cheesecake.
02 -
- Overmixing the filling after adding the eggs incorporates too much air, which causes the cheesecake to puff and then crack dramatically as it cools.
- The gradual oven cooling method is not optional here, because a sudden temperature drop is the fastest way to ruin hours of careful work.
03 -
- Your cream cheese must be truly soft, room temperature soft, or you will chase lumps through the batter until you give up and call it rustic.
- A tiny pinch of ground ginger added to the rhubarb compote as it simmers adds warmth and complexity without anyone being able to identify exactly what made it so good.