Keto Rhubarb Cheesecake (Printable Version)

Creamy low-carb cheesecake with tangy rhubarb swirl and buttery almond crust. Just 5g carbs per slice.

# What You’ll Need:

→ Almond Crust

01 - 1½ cups almond flour
02 - ¼ cup powdered erythritol
03 - ¼ cup unsalted butter, melted
04 - ½ teaspoon ground cinnamon
05 - Pinch of salt

→ Rhubarb Compote

06 - 1½ cups fresh rhubarb, chopped
07 - ¼ cup powdered erythritol
08 - 1 teaspoon lemon juice
09 - 1 teaspoon water

→ Cheesecake Filling

10 - 24 oz cream cheese (3 packages), softened to room temperature
11 - ¾ cup powdered erythritol
12 - ½ 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 and lightly grease the sides.
02 - In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, cinnamon, and salt. Stir until a crumbly, cohesive dough forms. Press the mixture firmly and evenly across the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - In a small saucepan, combine the chopped rhubarb, powdered erythritol, lemon juice, and water. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture thickens to a jam-like consistency, about 8 minutes. Remove from heat and let cool.
04 - In a large bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until completely smooth and lump-free. Add the sour cream and blend until incorporated. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and lemon zest just until combined — avoid overmixing to prevent cracks.
05 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Spoon small dollops of the cooled rhubarb compote across the surface. Use a butter knife or skewer to gently drag through the dollops, creating decorative swirls throughout the batter.
06 - Tap the springform pan gently on the counter several times to release trapped air bubbles. Place in the oven and bake for 45 to 50 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually.
07 - Remove the cheesecake from the oven and allow it to come to room temperature. Transfer to the refrigerator and chill for at least 2 hours, or until fully set. Slice into 12 portions and serve chilled.

# Top Tips:

01 -
  • The rhubarb swirl turns an ordinary cheesecake into something that looks like it came from a bakery case.
  • Every single person who tries it refuses to believe it is low carb until you hand them the recipe.
  • The almond flour crust browns and crisps in a way that makes you forget graham crackers ever existed.
02 -
  • Cold cream cheese will leave stubborn lumps no amount of beating can fix, so set it out at least two hours before starting.
  • Overmixing once the eggs go in traps air and causes the cheesecake to puff and crack during baking.
  • The slow oven cool down is not optional if you want a smooth top without deep fissures running across the surface.
03 -
  • A water bath wrapped in foil around the springform pan gives the most reliable, crack free top, but if you skip it, the slow oven cool method works nearly as well.
  • Dusting the parchment with a thin layer of almond flour before pressing the crust prevents any sticking on the bottom during serving.

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