Description
Indulge in this creamy, tangy, and utterly irresistible Keto Rhubarb Cheesecake, a perfect low-carb dessert for spring. It features a buttery almond flour crust, a velvety smooth cheesecake filling, and a vibrant, sugar-free rhubarb compote.
Ingredients
- For the Crust:
- 1 ½ cups super-fine almond flour
- ¼ cup keto granulated sweetener (erythritol or allulose)
- ½ cup unsalted butter, melted
- For the Rhubarb Compote:
- 2 cups chopped fresh or thawed frozen rhubarb
- ¼ cup keto granulated sweetener
- 2 tbsp water or lemon juice
- For the Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup keto granulated sweetener
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
Instructions
- 1. Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, combine almond flour, ¼ cup keto sweetener, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Cool completely.
- 2. Make the Rhubarb Compote: In a saucepan, combine chopped rhubarb, ¼ cup keto sweetener, and water/lemon juice. Cook over medium heat for 10-15 minutes, stirring, until rhubarb softens and thickens into a compote. Cool completely.
- 3. Prepare the Cheesecake Filling: Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and 1 cup keto sweetener until smooth. Beat in eggs one at a time, just until combined. Stir in vanilla extract. Do not overmix.
- 4. Assemble and Bake: Pour cheesecake filling over the cooled crust. Gently dollop cooled rhubarb compote over the top and swirl lightly with a knife. Wrap the springform pan tightly in heavy-duty foil. Place in a larger roasting pan and fill with hot water halfway up the sides of the springform pan. Bake for 60-75 minutes, or until edges are set and center still jiggles slightly.
- 5. Cool and Chill: Turn off the oven, leave the cheesecake in the water bath with the oven door ajar for 1 hour. Remove from water bath, unwrap foil, and cool completely on a wire rack. Refrigerate for at least 4-6 hours, or preferably overnight, before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins