My keto strawberry rhubarb cheesecake has the perfect sweet and tart flavor profile. The silkiness of the cheesecake combined with the strawberry rhubarb topping is what all rhubarb lovers dream of.
I love how this recipe basically combines the classic flavor of my keto strawberry rhubarb pie with that of our tried and true keto cheesecake for one showstopper of a keto dessert!
I have a whole collection of keto rhubarb recipes I invite you to check out as a fellow rhubarb fan.
If that's not enough I also have loads of keto cheesecakes you should also put on your must-make keto dessert recipe list.
Low-Carb Strawberry Rhubarb Cheesecake
My low-carb strawberry rhubarb cheesecake is a keto dessert that even non-keto dieters will clammer for. Yes, it's that good!
Although I am a big fan of using bain-Maire when making cheesecakes, I chose to skip this step in an effort to keep things easier for you.
Since this low-carb cheesecake has a strawberry rhubarb topping in the event that your cheesecake cracks while baking no one will be the wiser.
That being said, you will need to be extra careful not to over-bake your cheesecake because you'll lose the creaminess that makes this recipe so special.
I recommend you use only full-fat cream cheese when making this recipe. Using a cream cheese that has been whipped for airiness or that is low in fat, will just not produce great results.
It's important to make sure that you allow your eggs and cream cheese to come to room temperature before you begin. Otherwise, the cheesecake batter will be lumpy and will not give you the velvety consistency a great cheesecake has.
Ingredients Needed
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Note that the full printable recipe card is at the bottom of the page, the following is just the list of ingredients and tools you'll need.
Keto Cheesecake
- Full-fat cream cheese, room temperature
- Eggs, room temperature
- Full-fat sour cream
- Granulated sugar substitute
- Vanilla extract
- Salt
Keto Almond Flour Crust
- Finely milled almond flour
- Melted unsalted butter
- Granulated sugar substitute
- Salt
- Cinnamon powder
Keto-Friendly Strawberry Rhubarb Topping
- Fresh sliced strawberries
- Sliced fresh or frozen rhubarb
- Granulated sugar substitute
- Water
- Lemon juice
- Butter
Tools Needed
In order to make a successful low-carb strawberry rhubarb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen items. Perhaps the only thing you may not have from this list is the 9-inch springform pan.
- Springform pan
- Electric mixer, stand-up, or handheld
- Spatula
- Small sauce pan to make the topping
How To Make Keto Strawberry Rhubarb Cheesecake
To make this keto cheesecake you will begin by making the almond crust first. Start by preheating your oven to 350 degrees. Grease the bottom and sides of a 9-inch tart pan generously with butter. Melt the butter and set it aside.
In a medium-sized bowl, combine the almond flour, sugar substitute, sea salt, and cinnamon powder, mixing the dry ingredients thoroughly.
Next, add the melted butter to the dry mixture and stir until fully incorporated, using a wooden spoon or spatula.
Once the mixture is well combined, press it evenly into the bottom of the tart pan using the bottom of a glass cup.
Bake the crust in the preheated oven for 20-25 minutes, or until it is lightly browned. Allow the crust to cool completely before adding the cheesecake batter.
For the cheesecake, ensure that the cream cheese and eggs are at room temperature for at least one hour. Preheat your oven to 325 degrees.
In a large stand mixer or mixing bowl with an electric handheld mixer, beat the softened cream cheese and sugar substitute on high until well combined.
Then, reduce the mixer speed to medium-low and add the whole large eggs one at a time, stopping to scrape the bowl at least twice to ensure even mixing.
Add vanilla extract, salt, and full-fat sour cream, combining the mixture until it is velvety smooth, which may take about five minutes, with additional scraping as needed.
Pour the cheesecake batter into the cooled almond crust, using an offset spatula to spread it evenly.
Place the tart pan on a baking sheet and bake the cheesecake for 35-45 minutes, until the edges are set but the center (about a 2-inch diameter) still jiggles slightly when the pan is moved.
Avoid over-baking, as the cheesecake will continue to set while cooling. After baking, let the cheesecake cool in the oven with the door slightly ajar for one hour, then transfer it to a cooling rack to cool on the counter for at least another hour. It is crucial that the cheesecake is completely cool before refrigerating.
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While the cheesecake bakes, prepare the sugar-free strawberry rhubarb topping.
In a medium-sized saucepan over medium-high heat, bring water, lemon juice, and a sugar substitute to a boil. Add the strawberries and rhubarb, cooking for 10-15 minutes while stirring periodically.
The sauce is ready when the strawberries have dissolved and the mixture has thickened. Stir in unsalted butter until melted and incorporated.
At this point, you can leave the topping chunky or blend it using an immersion or regular blender for a smoother consistency. Allow the sauce to cool completely in the refrigerator before adding it to the cheesecake.
Once the cheesecake has cooled on the counter, wrap it carefully in plastic wrap and let it chill in the refrigerator for 12 to 36 hours to allow the flavors to meld.
To remove the cheesecake from the tart pan, place it on a sturdy free-standing object smaller than the tart pan's base, such as a small bowl or glass cup.
Carefully slide the ring off the tart while it is elevated, then gently remove the cheesecake from the base onto a large plate.
Alternatively, you can simply remove the outer rim and serve the cheesecake on its metal bottom. Finally, spread the strawberry rhubarb topping evenly over the cheesecake.
You can freeze the cheesecake with or without the topping, and store any leftovers in the refrigerator for up to five days or in the freezer for up to three weeks.
Best Sugar-Substitutes For This Cheesecake
You have several options when choosing your sweetener. My top choice is a monk fruit/erythritol blend. My personal favorite is the Lakanto brand. But you can also use Swerve, an erythritol sugar substitute and get similar results.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda for baking. I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
Tag Us
I really hope you will give this keto dessert a try. If you do make it be sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Since this recipe is made with almond flour and it's what you prefer to use, I recommend you visit our keto almond flour recipes or more delicious options.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God's intervention is putting it mildly. When we followed the Holy Spirit's prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it's not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
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Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts. Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Strawberry Rhubarb Cheesecake
This keto strawberry rhubarb cheesecake makes the perfect dessert. It's bursting with flavor and yet it's low in carbs, sugar-free and keto-friendly. Enjoy the combination of strawberries and rhubarb in one delightful treat.
Ingredients
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- ½ cup of melted unsalted butter
- ½ cup of granulated sugar substitute
- ½ teaspoon of sea salt
- ¼ teaspoon of cinnamon powder
Keto Cheesecake
- 16 ounces (2 blocks) of full-fat cream cheese
- ¾ cup of sugar substitute
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- 8 ounces of full-fat sour cream
Keto Strawberry Rhubarb Topping
- 1 pint of fresh strawberries sliced
- 1 cup of fresh or frozen rhubarb sliced
- ½ cup granulated sugar-substitute
- ½ cup of water
- 1 teaspoon of fresh lemon juice
- 1 tablespoon of butter
Instructions
Keto Almond Flour Crust
- Preheat oven to 350 degrees.
- Grease well the bottom and sides of a 9-inch tart pan with butter.
- Melt the ½ cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt, cinnamon powder, and combine the dry ingredients well.
- Add the melted butter and combine the mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined add the almond mixture to the bottom of the tart pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
Keto Strawberry Rhubarb Cheesecake
- Allow the cream cheese and eggs to come to room temperature for a minimum of one hour.
- Pre-heat oven to 325 degrees.
- In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to a medium-low setting and then add the whole large eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly.
- Then add vanilla extract, salt, and the full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl a couple of times during this process.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
- Place your tart pan on a baking sheet that is large enough to accommodate the pan.
- Bake your cheesecake for 35-45 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not over-bake your cheesecake. It will continue to set as it cools.
- After the cheesecake is baked allow it to cool in the oven for one hour with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing it in the refrigerator.
Keto Strawberry Rhubarb Topping
- While the cheesecake bakes make your strawberry rhubarb topping.
- Bring the water, lemon juice, and sugar-substitute to boil in a medium-sized saucepan over medium-high heat.
- Then add the strawberries and rhubarb and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the strawberries have dissolved into the sauce and it thickens.
- Add the unsalted butter and stir until fully melted and incorporated.
- At this point, you can leave the topping as is or use an immersion blender or regular blender to puree the sauce.
- Allow the sauce to cool completely in the refrigerator before adding the sauce.
Serving
- Once your cheesecake has been allowed to cool on the kitchen counter, carefully wrap with plastic cling wrap and allow the cheesecake to fully cool for at least 12 hours and up to 36 hours before removing it from the tart pan and serving. This ensures that the cheesecake has had the opportunity to age and for the flavors to meld perfectly.
- To properly remove a cheesecake baked in a tart pan, find a sturdy free-standing object that is smaller than the hole at the bottom of the tart pan. You can use a small bowl, glass cup. Place the tart on your smaller object of choice and carefully slide the ring off the tart down the stand. Then gently take down the tart and slide the cheesecake bottom off the cheesecake onto a large plate. Alternatively, you could just remove the outer rim and serve the cheesecake with the tart metal bottom.
- Lastly, spread the strawberry rhubarb topping evenly over the cheesecake.
- At this point, you can freeze the cheesecake already with the topping or separately if you so desire.
- Store the leftovers in the refrigerator for up to 5 days. Freeze up to 3 weeks.
Notes
If you do not have a tart pan you can also bake this cheesecake in a 9-inch pie pan.
I opted to decorate the cheesecake with 1 cup of sliced strawberries. Note this is optional and is not reflected in the nutritional facts.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 22.5gSaturated Fat: 18.9gCholesterol: 98mgSodium: 155mgCarbohydrates: 6.8gNet Carbohydrates: 4.7gFiber: 2.1gSugar: 1gProtein: 12g
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