Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl on an almond crust. Only 5g carbs per slice.
# 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 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 Prepare:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, ground cinnamon, and salt. Stir until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let 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, about 8 minutes. Remove from heat and set aside to cool.
04 - In a large bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until completely smooth and creamy. Add the sour cream and blend until incorporated. Add the eggs one at a time, mixing after each addition just until combined. Stir in the vanilla extract and lemon zest. Avoid overmixing to prevent excess air in the batter.
05 - Pour the cheesecake filling over the cooled crust, spreading evenly. Spoon small dollops of the rhubarb compote across the surface of the batter. Using a butter knife or thin spatula, gently swirl the compote into the filling with figure-eight motions for a marbled effect.
06 - Tap the springform pan gently on the counter a few times to release any trapped air bubbles. Place in 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 let the cheesecake cool inside for 1 hour.
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 tastes like something from a fancy bakery but it comes together on your stovetop in ten minutes flat.
- Nobody will guess this is low carb because the cream cheese filling is rich and velvety without any weird aftertaste.
- That almond flour crust with cinnamon will make you question why you ever bothered with graham crackers.
02 -
- Cold cream cheese will leave you with permanent lumps no matter how long you beat it, so let it sit out for at least an hour before starting.
- Opening the oven door during baking causes sudden temperature drops that almost guarantee cracks across the top of your cake.
- The cheesecake will look slightly underdone in the center when you pull it out, and that is exactly right because it continues to set as it cools.
03 -
- A tiny pinch of ground ginger in the rhubarb compote adds warmth and complexity without anyone being able to identify what makes it taste so good.
- Serve this with a cup of strong black coffee because the bitterness cuts through the richness in a way that makes you want a second slice.