Keto Rhubarb Cheesecake (Printable version)
Creamy low-carb cheesecake with tangy rhubarb swirl and buttery almond crust.
# What you need:
→ 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 lemon juice
09 - 1 teaspoon water
→ Cheesecake Filling
10 - 24 oz cream cheese, softened
11 - 3/4 cup powdered erythritol
12 - 1/2 cup sour cream
13 - 3 large eggs
14 - 1 teaspoon 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.
02 - In a bowl, combine almond flour, erythritol, melted butter, cinnamon, and salt. Mix until a crumbly dough forms. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
03 - In a small saucepan, combine rhubarb, erythritol, lemon juice, and water. Cook over medium heat, stirring until rhubarb is soft and mixture is jam-like, about 8 minutes. Set aside to cool.
04 - In a large bowl, beat the cream cheese and erythritol until smooth. Add sour cream, eggs one at a time, vanilla, and lemon zest. Mix just until combined; do not overmix.
05 - Pour filling over the cooled crust. Spoon small dollops of rhubarb compote onto the surface, then use a knife to gently swirl them into the batter.
06 - Tap the pan gently to release air bubbles. Bake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
07 - Remove from oven and chill in the refrigerator for at least 2 hours or until fully set before serving.
# Expert tips:
01 -
- The tangy rhubarb cuts through the richness of the cream cheese in a way that makes each bite feel perfectly balanced.
- Nobody will guess this is keto because the texture is dense, silky, and absolutely indulgent.
02 -
- Overmixing the filling after adding the eggs will trap air and cause ugly cracks across the top, so mix gently and stop as soon as each egg disappears.
- The slow cool down inside the oven is not optional because rushing it is the fastest path to a sunken, cracked cheesecake.
03 -
- Add a small pinch of ground ginger to the rhubarb compote for a warmth that most people will notice and love without being able to pinpoint it.
- If you cannot find fresh rhubarb, frozen works beautifully but thaw and drain it first so your compote does not turn soupy.