low carb rhubarb swirl cheesecake with low carb strawberry sauce

A smooth, rich, and creamy cheesecake with a slight tangy flavor from rhubarb will satisfy your sweet tooth without raising blood sugar. Drizzle a simple strawberry sauce on top for a bright red colour.

Serving Size: 8-12

Ingredients for Rhubarb Swirl Cheesecake

For the Crust

  • Blanched Almond Flour, 2 Cups
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Unsalted Butter, melted, 1/3 Cup
  • Cinnamon, 1 teaspoon
  • Sea salt, 1/4 teaspoon

For the Rhubarb Swirl

  • Rhubarb Stalk, peeled and sliced, 2 Cups
  • Low-Carb Sweetener, powdered, 1 Cup
  • Lemon Juice, 2 Tablespoon

For the Cheesecake Filling

  • Cream Cheese, full fat, room temperature, 24 oz or 3 packs of 8 oz blocks
  • Low-Carb Sweetener, powdered, 1 Cup
  • Sour Cream, full fat, room temperature, 1 Cup
  • Vanilla Extract, 1 Tablespoon
  • Eggs, large, room temperature, 3

For the Strawberry Sauce (optional)

  • Strawberry, 500 grams, quartered
  • Low-Carb Sweetener, powdered, 1/4 Cup
  • Lemon Juice, 1 Tablespoon
  • Water, 1 Tablespoon
  • Arrowroot Flour, 2 teaspoon

Instructions for Rhubarb Swirl Cheesecake

  1. Bring cream cheese, sour cream, and eggs to room temperature by taking them out of the refrigerator at least two hours before preparing the filling.
  2. Preheat the oven to 177˚C (350˚F). Make the crust by mixing almond flour, sweetener, melted butter, cinnamon, and sea salt in a bowl until it forms a crumbly dough.
  3. Use butter to grease the 8 inch springform pan. Line the pan with a parchment paper on the bottom and the sides. Press the dough into the prepared pan and spread evenly.
  4. Bake the crust for 10 minutes until lightly golden. Take out of the oven and cool down while preparing for the filling.
  5. Peel rhubarb stalks and slice them thinly. In a saucepan, combine rhubarb, sweetener, and lemon juice over medium heat. Bring to a simmer and stir well until the sauce thickens. Turn off the stove and set aside.
  6. For the cheesecake filing, beat the cream cheese and sweetener at a low speed. Add sour cream and vanilla and beat. Beat in the eggs, one at a time until just combined. Do not overheat because it will cause air bubbles.
  7. Preheat the oven to 160˚C (325˚F). Pour the cheesecake filing into the prepared crust and smooth the top with a spatula. Add the rhubarb sauce on top using a spoon and a knife and swirl. Bake for about 60 minutes until the center is almost set and still jiggly when you gently shake the pan. You can also check with an instant read thermometer. When the cheesecake reaches 66˚C or 150˚F in the center, turn off the oven.
  8. Leave the cheesecake in the oven with a door slightly open for 1 hour. Take out from the oven and cool another hour or two at room temperature.
  9. Refrigerate the cheesecake overnight still in the pan.
  10. For the optional strawberry sauce, put strawberry, sweetener, lemon juice in a saucepan over medium heat and bring to simmer for 10 minutes. In a small bowl, mix water and arrowroot flour to make a slurry. Gently pour the slurry to the strawberry mix and stir until the sauce thickens. Chill in the fridge until ready to serve.
  11. Take the cake out of the refrigerator. Remove from the pan, slice, and serve. Drizzle the strawberry sauce on top.

Watch How to Make Rhubarb Swirl Cheesecake

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