Keto Rhubarb Cheesecake (Print Version)
Creamy low-carb cheesecake with tangy rhubarb swirl and almond flour crust, perfect for keto diets.
# What You'll Need:
→ 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 lemon juice
09 - 1 teaspoon water
→ Cheesecake Filling
10 - 24 oz cream cheese (3 packages), softened
11 - ¾ cup powdered erythritol
12 - ½ 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 and lightly grease the sides.
02 - In a mixing bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt 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 allow to cool completely.
03 - In a small saucepan, combine chopped rhubarb, erythritol, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture reaches a jam-like consistency, about 8 minutes. Remove from heat and set aside to cool.
04 - Using an electric mixer, beat softened cream cheese and erythritol on medium speed until completely smooth and free of lumps. Add sour cream and blend well. Incorporate eggs one at a time, mixing just until each is combined. Stir in vanilla extract and lemon zest. Avoid overmixing to prevent air pockets.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Spoon small dollops of the cooled rhubarb compote across the surface. Using a butter knife or skewer, gently drag through the compote dollops to create decorative swirls throughout the batter.
06 - Tap the springform pan firmly on the counter to release trapped air bubbles. Place in the preheated oven and bake for 45–50 minutes, until the edges are set and the center maintains 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 Advice:
01 -
- The rhubarb swirl looks like you spent hours on it, but it comes together in one saucepan while your crust bakes.
- Nobody will guess this is keto until you tell them, and even then they will ask for seconds.
02 -
- Overmixing the filling after adding the eggs incorporates too much air, which causes the cheesecake to puff up and then collapse with cracks across the top.
- The gradual cooling in the oven with the door cracked is the single most important step for a smooth, crack free surface.
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 lumpy batter no matter how long you beat it.
- A pinch of freshly grated ginger added to the rhubarb compote while it simmers adds a warmth that makes people close their eyes when they take the first bite.