Listen. I do NOT trust low-carb desserts. They usually taste like sad cauliflower in a cute outfit. But this one?? This one is the exception.
Almond meal crust, jammy sweet-tangy rhubarb baked right in, and the lightest, cloud-level cheesecake topping you will ever meet. I ate it for breakfast. Twice. (It’s fruit and dairy, that’s basically health food, right??)
Why Erythritol Works in This Cheesecake
Erythritol is the low-carb MVP here…. and here’s why it works so well in this cheesecake.
- Zero NET CARBS (or close enough) means the whole dessert stays keto-friendly without sacrificing sweetness.
- It measures like sugar, so you can swap it 1:1 in BOTH the crust and the filling without any math headaches.
- Unlike other sweeteners, erythritol won’t crystalize or leave a gritty mouthfeel, especially when POWDERED in the cheesecake layer.
- It’s non-glycemic, so it won’t spike blood sugar or fight with the tangy rhubarb.
How to Get a Perfectly Set Cheesecake
Room-temp cream cheese is NON-NEGOTIABLE. Cold cheese leaves lumps that won’t smooth out, period. Get it silky FIRST, then fold in whipped cream gently in two additions (rubber spatula, always).
Chill 4 hours minimum, but overnight wins every time. Let the rhubarb layer hit room temp first, seriously, or you’ll end up with a weeping disaster up top.
How to Store Rhubarb Cheesecake
- Cover and refrigerate for up to 5 days (plastic wrap or an airtight container, you pick).
- Freeze individual slices wrapped in plastic and foil for up to 3 months.
- Thaw overnight in the fridge… NEVER microwave, that filling will weep.
- Ditch it if it sits out over 2 hours.
Cold slices cut cleanly, so grab a sharp knife and dig in!?
If You Liked This, Try These
- Irresistible Fig Cheesecake
- Low-Carb Strawberry Cake
- Strawberry Rhubarb Mini Cheesecake
- Rhubarb Cheesecake with Sour Cream Topping
- Rhubarb and Lemon Cheesecake
- Strawberry Rhubarb Galette with Puff Pastry
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: Bake the 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: Macerate and Roast Rhubarb
- 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: Whip the Cream Filling
- 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 Set
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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.