Keto Rhubarb Cheesecake (Printable view)
Creamy low-carb cheesecake with tangy rhubarb swirl on an almond flour crust.
# What You'll Need:
→ Almond Flour Crust
01 - 1 1/2 cups almond flour
02 - 1/4 cup powdered erythritol
03 - 1/4 cup unsalted butter, melted
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Rhubarb Compote
06 - 1 1/2 cups fresh rhubarb, chopped
07 - 1/4 cup powdered erythritol
08 - 1 teaspoon fresh lemon juice
09 - 1 teaspoon water
→ Cream Cheese Filling
10 - 24 oz (about 3 cups) cream cheese, softened to room temperature
11 - 3/4 cup powdered erythritol
12 - 1/2 cup sour cream
13 - 3 large eggs
14 - 1 teaspoon pure vanilla extract
15 - Zest of 1 lemon
# Steps:
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, erythritol, melted butter, cinnamon, and salt. Stir until a crumbly, cohesive dough forms. Press the mixture evenly and firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and 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 thickens to a jam-like consistency, about 8 minutes. Remove from heat and let cool.
04 - In a large bowl, beat the softened cream cheese and erythritol with an electric mixer until completely smooth and free of lumps. Add the sour cream and blend well. Incorporate the eggs one at a time, mixing just until each is fully combined. Stir in the vanilla extract and lemon zest. Avoid overmixing to prevent excess air incorporation.
05 - Pour the cream cheese filling over the cooled crust, spreading it into an even layer. Drop small spoonfuls of the rhubarb compote across the surface. Use a butter knife or skewer to gently swirl the compote through the filling in a figure-eight motion.
06 - Tap the springform pan firmly on the counter a few times to release 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 rest inside for 1 hour to cool gradually and prevent cracking.
07 - Transfer the cheesecake to the refrigerator and chill for at least 2 hours, or until fully set. Slice into 12 even portions and serve chilled.
# Expert Advice:
01 -
- The rhubarb swirl looks like a bakery showpiece but takes almost no effort to pull off.
- Each slice clocks in around 270 calories and only 3 net carbs, so you can genuinely enjoy dessert without the carb hangover.
- The almond flour crust tastes so buttery and warm that no one will ever guess it is gluten free.
02 -
- Cold cream cheese will leave you with permanent lumps no amount of mixing can fix, so leave it on the counter for at least two hours before starting.
- The cheesecake will look slightly underdone in the center when you pull it from the oven, and carryover heat will finish the job without turning it rubbery.
03 -
- A water bath is not strictly necessary here, but wrapping the outside of the springform pan in foil and placing it in a shallow bath guarantees a crack free top every single time.
- A tiny pinch of ground ginger added to the rhubarb compote while it simmers creates a warmth that makes people close their eyes and try to guess the secret ingredient.