Keto Rhubarb Cheesecake (Printable Version)
Creamy low-carb cheesecake with tangy rhubarb swirl and buttery almond crust, just 4g net carbs per slice.
# What You 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 fine sea salt
→ Rhubarb Swirl
06 - 1 ½ cups fresh rhubarb, chopped
07 - ⅓ cup water
08 - ⅓ cup powdered erythritol
09 - ½ teaspoon pure vanilla extract
→ Cheesecake Filling
10 - 24 ounces cream cheese (3 packages), softened to room temperature
11 - ¾ cup powdered erythritol
12 - 3 large eggs, at room temperature
13 - ⅓ cup sour cream
14 - 1 teaspoon pure vanilla extract
15 - Zest of 1 lemon
16 - ¼ cup heavy whipping cream
# Directions:
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. Mix until the texture resembles damp sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden at the edges. Remove from the oven and set aside to cool.
03 - In a small saucepan, combine the chopped rhubarb, water, and powdered erythritol. Bring to a gentle simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens into a compote. Remove from heat, stir in the vanilla extract, and let cool completely.
04 - In a large mixing bowl, beat the softened cream cheese and powdered erythritol with a hand or stand mixer until completely smooth and free of lumps. Add the eggs one at a time, blending well after each addition. Scrape down the sides of the bowl as needed. Mix in the sour cream, vanilla extract, lemon zest, and heavy cream until the batter is silky and fully incorporated.
05 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop spoonfuls of the cooled rhubarb compote across the surface of the batter. Using a knife or skewer, gently draw through the compote dollops to create a marbled swirl effect throughout the cheesecake.
06 - Bake on the center rack for 40 to 45 minutes, or until the edges are set and the center has a slight, gentle jiggle. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually inside the oven for 1 hour. This gentle cooling helps prevent cracks from forming.
07 - Transfer the cheesecake from the oven to a wire rack and let it cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled and set. Slice into 12 portions and serve cold.
# Expert Tips:
01 -
- The rhubarb swirl looks like you spent all day on it, but it comes together in one saucepan while your crust bakes.
- Each slice rings in at just 4 net carbs, so you can genuinely enjoy dessert without knocking yourself out of ketosis.
02 -
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so set it out at least two hours before you start.
- Overmixing after the eggs go in incorporates too much air, which causes puffing and cracking during the bake.
03 -
- Wrap the outside of your springform pan tightly in foil before baking, then place it in a larger pan with an inch of hot water for a water bath that guarantees a crack free, silky finish.
- A thin metal spatula dipped in hot water and wiped clean between each cut gives you bakery perfect slices every single time.