Description
Discover how to make an irresistible Keto Rhubarb Cheesecake with our step-by-step guide. This easy to bake recipe delivers the best flavor and texture, perfectly satisfying your sweet tooth on a keto diet.
Ingredients
- For the Crust:
- 1 ½ cups finely ground almond flour
- 2 tbsp granulated erythritol (or preferred keto sweetener)
- Pinch of salt
- ¼ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz full-fat cream cheese, softened
- ¾ cup granulated erythritol (or preferred keto sweetener)
- 3 large eggs, room temperature
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- For the Rhubarb Swirl:
- 2 cups fresh or thawed frozen rhubarb, chopped into ½-inch pieces
- 1 tbsp granulated erythritol (or preferred keto sweetener)
- 1 tbsp fresh lemon juice
Instructions
- 1. Prepare the Crust: Preheat oven to 325°F (160°C). In a bowl, combine almond flour, 2 tbsp erythritol, salt, and melted butter. Press firmly into a 9-inch springform pan. Bake 10-12 minutes until light golden. Cool slightly.
- 2. Make the Filling: In a large bowl, beat softened cream cheese with ¾ cup erythritol until smooth. Beat in eggs one at a time until just combined. Stir in heavy cream, vanilla, and lemon zest. Do not overmix.
- 3. Prepare Rhubarb Swirl: In a small saucepan, combine chopped rhubarb, 1 tbsp erythritol, and lemon juice. Cook over medium heat 5-7 minutes until softened.
- 4. Assemble Cheesecake: Spoon half of the rhubarb mixture over the cooled crust. Pour cheesecake filling over it. Dollop remaining rhubarb on top and gently swirl with a knife.
- 5. Bake & Cool: Bake for 55-65 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool in oven for 1 hour. Remove and cool completely on a wire rack, then refrigerate for at least 4 hours (preferably overnight) before serving.
- Prep Time: 30 mins
- Cook Time: 60 mins