Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tart rhubarb swirl on almond flour crust. Just 4g net carbs per slice.
# 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 ounces 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 Steps:
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 evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden. Remove from oven and set aside to cool.
03 - In a small saucepan, combine rhubarb, water, and 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. Remove from heat, stir in vanilla extract, and let cool completely.
04 - In a large bowl, beat softened cream cheese and erythritol with a hand or stand mixer until smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, lemon zest, and heavy cream until fully incorporated and creamy.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Dollop spoonfuls of the cooled rhubarb compote over the batter. Use a knife or skewer to gently swirl the compote into the filling, creating a marbled effect.
06 - Bake for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- The rhubarb swirl tastes like something from a fancy bakery but requires zero pastry skills, just a spoon and a gentle hand.
- Every single person who has tried this at my table assumed it was full sugar until I told them otherwise.
- That tangy lemon zest cutting through the richness makes each bite feel lighter than any cheesecake has a right to be.
02 -
- I once rushed the cooling step and pulled a cheesecake straight from oven to fridge, and it cracked so dramatically it looked like a fault line map.
- Softening the cream cheese in the microwave in 15 second bursts changed my entire cheesecake game, no more cold lumps hiding in the batter.
03 -
- The swirl technique matters less than you think, so do not stress about making it pretty, haphazard spoonfuls create the most organic, beautiful pattern.
- A water bath is not strictly necessary here but wrapping the outside of your springform pan in heavy duty foil and setting it in a roasting pan of hot water will guarantee a crack free top every single time.