Keto Rhubarb Cheesecake (Print Page)
A rich, creamy low-carb cheesecake with a tangy rhubarb swirl, perfect for keto diets.
# 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
# Directions:
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 45–50 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 rhubarb swirl tastes like something from a bakery case, nobody will guess it is sugar free.
- The almond flour crust holds together beautifully and brings a warm cinnamon note that regular graham crackers never delivered.
02 -
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so set it on the counter for at least an hour before starting.
- The one hour rest in the cooling oven is not optional, skipping it is the fastest path to a cracked top.
03 -
- Wrap the outside of your springform pan with aluminum foil before baking to prevent any butter from seeping out onto your oven floor.
- The compote can be made a day ahead and refrigerated, which not only saves time but also lets it thicken into a spreadable consistency that swirls more beautifully.