Keto Rhubarb Cheesecake (Printer-Friendly)
Creamy low-carb cheesecake with tangy rhubarb swirl, perfect for keto lifestyles.
# 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 fresh lemon juice
09 - 1 teaspoon water
→ Cheesecake Filling
10 - 24 oz (680 g) cream cheese, softened to room temperature
11 - ¾ cup powdered erythritol
12 - ½ cup sour cream
13 - 3 large eggs, at room temperature
14 - 1 teaspoon pure 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 evenly and firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to 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 reaches a jam-like consistency, about 8 minutes. Remove from heat and let cool.
04 - Using an electric mixer, beat the softened cream cheese and erythritol together on medium speed until completely smooth and free of lumps. 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. Be careful not to overmix, as excess air can cause cracking.
05 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop small spoonfuls of the cooled rhubarb compote across the surface. Using a thin 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 a few times to release any trapped air bubbles. Place in the center of the oven and bake for 45 to 50 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for 1 hour.
07 - Transfer the cheesecake to the refrigerator and chill for at least 2 hours, or until fully set and firm. Slice with a sharp knife dipped in hot water for clean portions.
# Expert Advice:
01 -
- The rhubarb swirl looks like you spent hours on it but honestly the hardest part is not eating the compote with a spoon before it reaches the cake.
- Each slice comes in around 270 calories and only 3 net carbs, which means you can have a genuine dessert moment without any of the regret that usually follows.
02 -
- Overmixing the filling after adding the eggs incorporates too much air, which causes the cheesecake to puff up in the oven and then sink and crack as it cools.
- The slow cool down inside the turned off oven is not optional, skipping it almost guarantees a cracked top and uneven texture.
03 -
- Full fat cream cheese is the only option here, low fat versions contain more water and will give you a spongy, rubbery texture that no amount of swirl can save.
- If you want cleaner slices, dip a sharp knife in hot water and wipe it dry between each cut, this little trick makes every piece look like it came from a bakery.