To start, preheat your oven to 350ºF (180ºC). Then, line a 9-inch springform cake pan with non-stick baking paper and spray.

Then, in a large mixing bowl, combine all of the ingredients for the almond flour crust. Make sure to stir them well until they create a uniform mixture.

Then, press the crumbs into your lined pan and flatten it using the back of a flat measuring spoon. Next, partially bake the crust for roughly 10 minutes or until it starts to lightly brown.

Remove it from the oven and allow it to cool slightly.

To make the rhubarb filling, toss the rhubarb pieces into a bowl along with the sugar substitute of your choice and the thickening agent.

Spread the mixture over the cooling crust and add it back into the hot oven. Then, allow it to bake for another 10 minutes so that the rhubarb can soften.

While the base is baking, continue making the cheesecake filling. First, beat the cream cheese until it becomes fluffy. Then, add the sugar substitute with the vanilla. Keep beating the mixture until the sugar starts dissolving.

Then, add the eggs one at a time, beating well between each. addition. Finally, add the sour cream and slowly keep mixing until you have a completely smooth uniform vanilla batter.

Once the rhubarb has been baked, remove it from the oven and allow it to cool completely. Once cooled, add the vanilla sour cream cheesecake filling over the mixture.

Then, bake the low-carb rhubarb cheesecake for roughly 35-45 minutes, or until it is finished baking.

Once your cheesecake is baked, allow it to cool in a switched-off oven for 1 hour. Remove it from the oven, set it at room temperature, and allow it to cool further. And finally, wrap the entire pan with plastic or saran wrap and allow the cheesecake to set in the fridge overnight.

Once set, remove the cheesecake from the pan and garnish it with fresh strawberries and mint leaves.