Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tart rhubarb swirl, almond flour crust — only 4g net carbs per slice.
# What You'll 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 salt
→ Rhubarb Swirl
06 - 1 ½ cups fresh rhubarb, chopped
07 - ⅓ cup water
08 - ⅓ cup powdered erythritol
09 - ½ teaspoon vanilla extract
→ Cheesecake Filling
10 - 24 oz cream cheese, softened
11 - ¾ cup powdered erythritol
12 - 3 large eggs
13 - ⅓ cup sour cream
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - ¼ cup heavy cream
# How to Cook:
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 until the mixture resembles damp sand. Press evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden. Remove and let cool.
03 - In a small saucepan, combine rhubarb, water, and erythritol. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the rhubarb is soft and the mixture thickens. Remove from heat, stir in vanilla extract, and let cool.
04 - In a large bowl, beat softened cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, lemon zest, and heavy cream until fully incorporated and creamy.
05 - Pour the cheesecake filling over the cooled crust. Dollop spoonfuls of the rhubarb compote over the batter. Use a knife or skewer to gently swirl the compote into the filling for a marbled effect.
06 - Bake for 40 to 45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Remove from the oven and cool to room temperature. Refrigerate for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- The rhubarb swirl cuts through the richness of the cream cheese in a way that makes each bite feel balanced and alive.
- It holds together beautifully for clean slices, which means it looks as impressive as it tastes without any fussy decorating.
02 -
- Do not rush the chilling step, because a warm cheesecake will collapse and weep when you cut it, ruining the texture you worked hard to build.
- The residual heat from the turned off oven is the secret to preventing cracks, so resist the urge to pull it out immediately.
03 -
- Take your cream cheese out of the fridge at least two hours before starting, because cold cream cheese will leave lumps no amount of mixing can fix.
- Less is more when swirling, so stop after a few passes through the batter or you will muddy the pattern into a uniform pink.