Keto Rhubarb Cheesecake (Printable)
Creamy low-carb cheesecake with tangy rhubarb swirl, just 4g net carbs per slice.
# What you'll need:
→ Almond Flour 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 kosher salt
→ Rhubarb Swirl Compote
06 - 1 ½ cups fresh rhubarb, chopped into ½-inch pieces
07 - ⅓ cup water
08 - ⅓ cup powdered erythritol
09 - ½ teaspoon pure vanilla extract
→ Cream Cheese 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 until the mixture resembles damp sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden around the edges. Remove from oven and set aside to cool.
03 - While the crust cools, combine chopped rhubarb, water, and powdered erythritol in a small saucepan. 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 to a jam-like consistency. Remove from heat, stir in vanilla extract, and let cool completely.
04 - In a large mixing bowl, beat softened cream cheese and powdered erythritol with a hand or stand mixer until completely smooth and free of lumps. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla extract, lemon zest, and heavy whipping cream until fully incorporated and silky.
05 - Pour the cream cheese filling over the cooled crust, spreading evenly. Drop spoonfuls of the rhubarb compote across the surface of the batter. Using a knife or skewer, gently drag through the compote dollops to create a marbled swirl pattern 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 jiggle when gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside the oven for 1 hour to prevent cracking.
07 - Transfer the cheesecake from the oven to a wire rack and cool to room temperature. Refrigerate for at least 2 hours, or until fully chilled and set, before slicing into 12 portions and serving.
# Expert Suggestions:
01 -
- The tart rhubarb cuts through the richness of the cream cheese in a way that makes each bite feel balanced and bright.
- It holds together beautifully after chilling, slicing cleanly without crumbling into a mess on the plate.
02 -
- A cracked cheesecake usually means the oven temperature fluctuated or it cooled too fast, so that slow oven door crack method is not optional.
- Room temperature cream cheese is the single most important factor for a smooth filling, so take it out of the fridge a full hour before you start.
03 -
- The swirl does not need to be perfect, so stop while you are ahead because overworking it turns the marble into a muddy pink puddle.
- Dip your knife in hot water and wipe it dry between each slice for the cleanest cuts you have ever seen on a cheesecake.