Low-Carb Rhubarb Cheesecake

I’ll be honest—I used to think keto desserts meant giving up everything good about cheesecake. The first few I tried tasted like sweetened cardboard with a weird aftertaste that stuck around for hours.

Then I figured out the secret: you can’t just swap out sugar and call it a day. You need the right sweetener (hello, erythritol), full-fat everything, and a crust that actually tastes like something you’d want to eat. This keto rhubarb cheesecake checks all those boxes. The almond meal crust has a little cinnamon and lemon zest that makes it interesting, and the tangy rhubarb on top cuts through all that cream cheese richness without adding a bunch of carbs. It’s the kind of dessert that doesn’t make you feel like you’re settling.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this cheesecake, and you’ll find it in most grocery stores during spring and early summer. Look for stalks that are firm and crisp, not limp or bendy, and choose ones that have a nice bright color – though both red and green varieties will work just fine. If fresh rhubarb isn’t available, you can use frozen rhubarb, but make sure to thaw it completely and drain off any excess liquid before using it in the recipe. Whatever you do, avoid the leaves entirely since they’re toxic – you only want to use the stalks for cooking.

Options for Substitutions

This keto cheesecake has some room for swaps, though a few ingredients are pretty essential:

• Almond meal: You can replace almond meal with sunflower seed meal if you have a nut allergy. Use the same amount, but note that it might turn slightly green due to a reaction with baking soda – totally safe to eat, just a color thing.
• Erythritol: Feel free to use monk fruit sweetener, allulose, or a blend like Swerve. Stick with the same measurements, though allulose tends to be a bit less sweet so you might want to add a touch more.
• Rhubarb: If rhubarb isn’t in season, you can use strawberries or raspberries instead. Just reduce the sweetener slightly since berries are naturally sweeter than rhubarb.
• Heavy whipping cream: You can swap this with full-fat coconut cream for a dairy-free version. Make sure to chill the can overnight and use only the thick cream that rises to the top.
• Cream cheese: This is the star of the show, so I’d recommend keeping it as is. However, if you need dairy-free, look for keto-friendly cream cheese alternatives made from cashews or coconut.
• Coconut flour: Don’t substitute this one – coconut flour absorbs moisture differently than other flours, and swapping it could make your crust fall apart.

Watch Out for These Mistakes While Baking

The biggest mistake with keto crusts is overbaking them, which turns the almond meal bitter and dry – pull the crust out as soon as the edges just start to turn golden, even if it seems underdone.

Rhubarb releases a lot of liquid while baking, so if you skip the initial baking step with just the rhubarb layer, you’ll end up with a watery mess that seeps into your cream cheese topping.

Make sure your cream cheese is at room temperature before mixing it with the whipped cream, otherwise you’ll get lumps that are nearly impossible to smooth out, and don’t overbeat the cream cheese layer or it can become grainy.

Finally, let the cheesecake chill in the fridge for at least 4 hours before serving – cutting into it too early means the layers won’t hold together and you’ll lose that nice clean slice.

What to Serve With Keto Rhubarb Cheesecake?

This cheesecake is rich and creamy enough to stand on its own as dessert, but a dollop of fresh whipped cream on top never hurts. Since the rhubarb already brings a nice tartness to balance the sweetness, you could add some fresh berries like strawberries or raspberries on the side – they’re low in carbs and pair beautifully with both rhubarb and cheesecake. A hot cup of coffee or unsweetened tea makes a great companion to cut through the richness of the cream cheese. If you want to get fancy for guests, a small handful of toasted sliced almonds sprinkled on top adds a nice crunch that complements the almond meal crust.

Storage Instructions

Store: Keep your rhubarb cheesecake covered in the fridge for up to 5 days. I like to use plastic wrap directly on the surface or just keep it in the springform pan with a tight cover. The flavors actually get better after a day or two as everything settles together.

Freeze: This cheesecake freezes really well for up to 2 months. Slice it into individual portions first, then wrap each piece in plastic wrap and store in a freezer-safe container. That way you can grab just one slice whenever a craving hits without thawing the whole thing.

Serve: Let frozen slices thaw in the fridge overnight for the best texture. If you’re in a hurry, you can leave it at room temperature for about 30 minutes, but I find the slow thaw keeps everything creamy and smooth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 37-42 g
• Fat: 200-215 g
• Carbohydrates: 85-100 g

Ingredients

For the crust:

• 1.5 cups almond meal
• 4 tbsp coconut flour
• 1/4 cup erythritol
• 7.5 tbsp butter (melted and cooled slightly)
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon

For the filling:

• 2.25 cups rhubarb (cut into 1/2-inch slices)
• 1/3 cup powdered erythritol
• 1 tsp lemon juice

For the cheesecake layer:

• 14.11 oz cream cheese (room temperature)
• 1.1 cups heavy whipping cream (chilled)
• 1.5 tsp vanilla essence
• 1/2 cup powdered erythritol (sifted)

Step 1: Prepare the Almond Crust

• 1.5 cups almond meal
• 4 tbsp coconut flour
• 1/4 cup erythritol
• 7.5 tbsp butter
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon

Preheat your oven to 180°C (350°F).

In a medium bowl, combine the almond meal, coconut flour, erythritol, salt, lemon zest, and ground cinnamon.

Stir in the melted and cooled butter until the mixture resembles wet sand with no dry pockets.

Press this mixture firmly and evenly into the bottom of a 9-inch springform pan or similar baking dish, creating an even layer.

Bake for 5-8 minutes until light golden and set, then remove from the oven and let cool slightly while you prepare the filling.

Step 2: Prepare the Rhubarb Layer

• 2.25 cups rhubarb
• 1/3 cup powdered erythritol
• 1 tsp lemon juice

In a bowl, toss the sliced rhubarb with the powdered erythritol and lemon juice until the rhubarb is evenly coated.

This maceration helps draw out the rhubarb’s natural juices and develop flavor.

Spread the rhubarb mixture evenly over the baked crust from Step 1, then return to the oven and bake for 15 minutes until the rhubarb softens and releases its juices.

Remove from the oven and allow to cool to room temperature—I find this prevents the cheesecake topping from becoming too warm and developing an unwanted texture.

Step 3: Make the Cheesecake Topping

• 1.1 cups heavy whipping cream
• 1.5 tsp vanilla essence
• 14.11 oz cream cheese
• 1/2 cup powdered erythritol

While the rhubarb layer cools, beat the chilled heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Add the vanilla essence and sifted powdered erythritol, then continue beating until stiff peaks form.

In a separate bowl, beat the room-temperature cream cheese until smooth and creamy, about 1-2 minutes.

Gently fold the whipped cream into the cream cheese in two additions, being careful not to deflate the mixture—I like to use a rubber spatula and fold from the bottom of the bowl upward to maintain the airy texture that makes this topping light and cloud-like.

Step 4: Assemble and Chill the Cheesecake

Once the rhubarb layer has cooled to room temperature, spread the cheesecake topping from Step 3 evenly over it, working gently to avoid disturbing the rhubarb beneath.

Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, until the filling is completely set and chilled.

This resting time allows the flavors to meld and gives the cheesecake the proper texture for serving.

Low-Carb Rhubarb Cheesecake

Delicious Low-Carb Rhubarb Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 8 slices

Calories: 2300

Ingredients Method

Ingredients

  

For the crust

• 1.5 cups almond meal
• 4 tbsp coconut flour
• 1/4 cup erythritol
• 7.5 tbsp butter (melted and cooled slightly)
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon

For the filling

• 2.25 cups rhubarb (cut into 1/2-inch slices)
• 1/3 cup powdered erythritol
• 1 tsp lemon juice

For the cheesecake layer

• 14.11 oz cream cheese (room temperature)
• 1.1 cups heavy whipping cream (chilled)
• 1.5 tsp vanilla essence
• 1/2 cup powdered erythritol (sifted)

Method

 

1. Preheat your oven to 180°C (350°F). In a medium bowl, combine the almond meal, coconut flour, erythritol, salt, lemon zest, and ground cinnamon. Stir in the melted and cooled butter until the mixture resembles wet sand with no dry pockets. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan or similar baking dish, creating an even layer. Bake for 5-8 minutes until light golden and set, then remove from the oven and let cool slightly while you prepare the filling.
2. In a bowl, toss the sliced rhubarb with the powdered erythritol and lemon juice until the rhubarb is evenly coated. This maceration helps draw out the rhubarb's natural juices and develop flavor. Spread the rhubarb mixture evenly over the baked crust from Step 1, then return to the oven and bake for 15 minutes until the rhubarb softens and releases its juices. Remove from the oven and allow to cool to room temperature—I find this prevents the cheesecake topping from becoming too warm and developing an unwanted texture.
3. While the rhubarb layer cools, beat the chilled heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Add the vanilla essence and sifted powdered erythritol, then continue beating until stiff peaks form. In a separate bowl, beat the room-temperature cream cheese until smooth and creamy, about 1-2 minutes. Gently fold the whipped cream into the cream cheese in two additions, being careful not to deflate the mixture—I like to use a rubber spatula and fold from the bottom of the bowl upward to maintain the airy texture that makes this topping light and cloud-like.
4. Once the rhubarb layer has cooled to room temperature, spread the cheesecake topping from Step 3 evenly over it, working gently to avoid disturbing the rhubarb beneath. Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, until the filling is completely set and chilled. This resting time allows the flavors to meld and gives the cheesecake the proper texture for serving.