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Keto/Low Carb Rhubarb Crisp Cheesecake Bar

Wanted a summer dessert and haven't made a keto cheesecake it awhile. Rhubarb is a little higher in carbs so I didn't make a big, fat cheesecake and more of a cheesecake bar with my 0 carb crumble on top. I already have all the recipes I used for this in blog posts and in videos but I will share the things I did differently and what I would change if I made it again.

To start out the recipe I used my Keto Graham cracker crust recipe. I have found that you can swap oat fiber and coconut flour out for bamboo fiber in the same gram amounts, not the same cup or measuring spoon amounts. Bamboo fiber is much lighter than coconut flour and about the same lightness as oat fiber.

You can use any granular 1:1 Alternative Sweetener for this recipe but you need a bulk of a sweetener to get a crispy graham cracker crust. The big tip when patting it into a 9x13 pan is to make sure the dry ingredients are really mixed well with the butter and spread out very evenly in the pan before starting to pat it down. Once the graham cracker is patted down it is really hard to move it if you need extra in a spot you didn't spread enough to. You can make it in a 9 or 10 inch round springform pan as well, the crust will be a little bit thicker than in the 9x13. You don't need to bake, crumble, mix with butter and bake again like if you were to use regular graham crackers. But you can make keto graham crackers in bulk, keep them in a ziplock bag then blitz what you need and use it like you would regular graham crackers for a crust.

Keto Graham Cracker Recipe Video-

For the cream cheese layer I just cut my regular cheesecake down by a third. You can use any sweetener you would like for the cream cheese layer. The big tip for the cream cheese layer is whipping the cream cheese and sweetener until super light and creamy. This helps you not have a grainy texture in the cheesecake layer. The easiest way to do this is to use a food processor, it makes the batter very loose and runny but creates a super fluffy and creamy cheesecake. The other tip for making a cheesecake with multiple toppings is to add a little bit of xanthan gum to the mixture to make it nice and thick so the toppings don't sink to the bottom of the cheesecake as it bakes. I always suggest full fat cream cheese and Philadelphia has the best ingredients and the lowest carbs most time.

Keto "Apple" Crisp Cheesecake Video-

Keto Mixed Berry Cheesecake Video-

For the rhubarb topping I would use fresh if you want a nice color and some texture to the rhubarb. I would cut it into longer, bigger chunks so you can see the chunks when you cut into it. I used frozen and basically made a rhubarb jam because the fruits cell walls get broken down by the ice crystal when frozen, so the rhubarb didn't keep it's structure once cooked with the sweetener. You do want a nice syrup cooked with the rhubarb but just want the rhubarb to have some structure to it when the liquid is syrupy.

The sweetness level is up to you. Rhubarb is pretty tart so I used a cup of allulose for a pound of rhubarb. You can probably get away with using an erythritol sweetener, it may be crunchy once the cheesecake is cooled but with the crumble topping being crispy, it shouldn't be noticeable.

Keto Jam Recipe Video-

For the 0 Carb crumble I use Isopure Unflavored Whey Protein Isolate, you can swap that out with Egg White protein if you want to, but that will add carbs. You can also swap out the oat fiber for bamboo fiber but I didn't prefer the flavor of that version. You can use any 1:1 Alternative Sweetener for this recipe, you need a bulk sweetener to create the super crunchy crumble. For adding the butter, I always suggest adding the butter a little at a time until you achieve a crumble texture. Some keto ingredients absorb more liquid than others. I doubled my 8x8 crumble recipe so there is a full, thick crumble on top of the 9x13 pan. You can make a much or as little as you want and it won't change the carb count since it is 0 carbs.

Keto Strawberry Rhubarb Crisp Video-

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Wilton 9inch Springform pan -

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Pyrex measuring cups -

Hamilton Beach Food Processor -

Breville Food Processor-

Hand Mixer I love -

Restaurant 10 in Spatulas-

Restaurant 14 inch Spatula-

Icing Spatula Set-

Basic 3 Knives I use most but shop around after clicking link to see what's best for you-

Durelife golden monkfruit/erythritol -

Granular monkfruit/erythritol-

Lakanto golden monkfruit/erythritol sweetener-

Isopure Unflavored whey protein isolate-

Coconut Flour -

Egg white protein powder-

Hoosier Hill Allulose -

Splenda Allulose -

It's Just Allulose -

Big Box of Allulose -

(As an Amazon Associate I earn from qualifying purchases)

Before you start the topping and crust pull out 2 eggs and 2 blocks/16oz. cream cheese to come to room temperature

Rhubarb Topping Recipe

16oz./3-4 Cups of 2 inch Pieces of Rhubarb- Fresh is best!

160-200g/1-1 1/4 Cups Allulose (to taste)

Squeeze of Lemon or 2 True Lemon Packets

Splash of Water to coat the bottom of pan and prevent burning


  1. Place your fresh or frozen fruit into a heavy bottom sauce pot

  2. Add the allulose and the water

  3. Cook on Medium until it starts to boil

  4. Reduce to a simmer and cook until a thick consistency, should reduce to about 2 Cups of topping

  5. While that is cooking, make the graham cracker crust

  6. Place into a new dish to cool to room temperature before topping the cheesecake

Graham Cracker Crust Recipe

45 g Coconut flour (about 6 Tbs.)

10 g Oat Fiber (about 2 Tbs.)

16 g Egg white protein powder (about 2 Tbs.)

48 g Golden Monkfruit sweetener (my preferred can use anything granular) (1/4 Cup)

1/2 tsp. Ground cinnamon

1/4 tsp. Xanthan gum

5 Tbs./2.5oz/70g Salted Butter (melted)

1 tsp. Vanilla extract

Pinch of salt if using unsalted butter


  1. Sift and whisk your dry ingredients together well in a medium sized bowl

  2. Stir together the melted butter and vanilla extract

  3. Pour the butter and vanilla into the middle of the dry ingredients and stir the mixture in the middle and work outwards incorporating more dry ingredients

  4. Continue to mix until there are no big clumps of butter and it's a cohesive sandy mixture all the way threw, preheat oven at this point to 350 degrees

  5. Spray a 9x13 pan with non-stick spray and pour mixture evenly into to bottom of the pan not patting down

  6. Once the mixture is evenly spread out, pat around the edges working your way to the center until there is an even bottom crust

  7. Bake for 9-11 minutes, turning them half way through to get even baking all the way around, you want nice golden brown all the way around and starting to brown in the middle

  8. Let cool completely while you work on the cream cheese filling and crumble topping

Crumble Topping Recipe

144 g/3/4 Cup Golden Monkfruit/Erythritol (can use any alternative sweetener)

60 g/3/4 Cup Unflavored Whey Protein Isolate (I like Isopure)

60 g/1/2 Cup + 2 Tbs. Oat Fiber

5-8oz./140-224g/10-16 Tbs. Melted butter (I used salted, if using unsalted add 1/4 tsp. Salt)

Can use any amount of this topping you want, but the macros will be different

Mix all dry ingredients and set aside until the cheesecake is put together. Then melt butter and mix a little in at a time until a crumble forms.

Cheesecake Filling Recipe

2 blocks/16oz/2 Cups Cream Cheese (room temp)

96g/1/2 Cup Granular 1:1 Alternative Sweetener or a tiny bit of Stevia/monkfruit

2 Eggs (room temp)

2/3 Cup Sour Cream

2 tsp. Vanilla Extract

1/4 tsp. Xanthan Gum or a bit more until a thick batter forms


  1. The easiest way to make cheesecake is in a food processor (what we did at the pastry shop) but you can also use a stand or hand mixed, beat the cream cheese and granular sweetener until light and fluffy, scraping the sides and bottom of the bowl to make sure everything is incorporated

  2. Add in one egg at a time, mixing well and scraping the sides

  3. Add in the sour cream and vanilla and mix until just combined

  4. Add the xanthan gum and mix thoroughly until thick

  5. Pour the batter into the cooled crust, spread out evenly and top with the Rhubarb topping

  6. Mix up the crumble and top the cheesecake evenly

  7. Bake at 350 for 25-30 minutes until it is set around the edges but still slightly jiggly in the middle, let cool at room temp for several hours before covering and refrigerating for several hours before slicing

Macros: 1/12th

320 Calories

28g Fat

35g Total Carbs

8g Fiber

24g Sugar Alcohol

3g Net Carbs

11g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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Keto Upgrade e-mail -

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