Keto Rhubarb Cheesecake (Print Version)
Creamy low-carb cheesecake with tart rhubarb swirl and almond flour crust. Only 4g net carbs per serving.
# What You 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 ounces cream cheese, softened to room temperature
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:
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 the mixture evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes until just golden. Remove from the oven and let cool completely.
03 - While the crust cools, combine chopped rhubarb, water, and powdered erythritol in a small saucepan. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat, stir in vanilla extract, and set aside to cool.
04 - In a large bowl, beat softened cream cheese and powdered erythritol with a hand or stand mixer until completely smooth. Add the eggs one at a time, mixing thoroughly 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, spreading evenly. Drop spoonfuls of the cooled rhubarb compote across the surface of the batter. Use a knife or skewer to gently drag through the compote, creating a marbled swirl pattern throughout the filling.
06 - Bake for 40 to 45 minutes, or until the edges are firmly set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake remain inside for 1 hour to cool gradually and prevent cracking.
07 - Transfer the cheesecake from the oven and allow it to reach room temperature. Refrigerate for at least 2 hours before slicing into 12 portions and serving.
# Expert Advice:
01 -
- The tangy rhubarb swirl cuts through the richness in a way that makes each bite feel lighter than any cheesecake has a right to be.
- It is genuinely keto friendly, so you can serve it to your low carb friends without that apologetic look you usually get.
- The almond flour crust browns up with a toasty warmth that makes you forget graham crackers ever existed.
02 -
- Do not rush the chilling step since slicing warm cheesecake will give you a messy puddle instead of clean bakery worthy slices.
- Opening the oven door during baking causes temperature shocks that lead to cracks across the top of your cheesecake.
03 -
- Your cream cheese must be properly softened before mixing, so leave it out for at least an hour since cold cream cheese guarantees lumps no amount of beating can fix.
- The gentlest hand with the swirling gives the prettiest result, so resist the urge to overmix and turn that marble into a muddy pink.