Keto Pistachio Cheesecake
Indulge in the perfect marriage of creamy decadence and nutty sophistication with this Keto Pistachio Cheesecake. This low-carb dessert features a buttery almond flour crust enhanced with crunchy unsweetened shredded coconut and chopped raw pistachios for a delightful crunch in every bite. The velvety cheesecake filling, made with rich cream cheese, sour cream, and a hint of pistachio extract, delivers an irresistible nutty flavor complemented by optional green food coloring for a visually stunning presentation. With just the right sweetness from erythritol, this dessert is a keto-friendly treat that’s both indulgent and guilt-free. Whether you're celebrating a special occasion or simply craving a luxurious dessert, this pistachio cheesecake is sure to impress. Garnish with extra pistachios for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened shredded coconut
- 0.25 cup granulated erythritol
- 0.5 cup salted butter, melted
- 0.5 cup raw unsalted pistachios, roughly chopped
- 24 oz cream cheese, softened
- 1 cup powdered erythritol
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.5 cup heavy whipping cream
- 1 teaspoon pistachio extract
- 2 drops green food coloring (optional)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the almond flour, shredded coconut, granulated erythritol, and melted butter. Mix until well combined.
Stir in the chopped pistachios and press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered erythritol and mix until fully incorporated.
Blend in the sour cream, vanilla extract, and pistachio extract. Mix until smooth.
Gradually add the eggs, one at a time, mixing thoroughly after each addition.
Pour in the heavy whipping cream and mix until well combined.
If using, add the green food coloring and mix until uniformly colored.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Once chilled, carefully remove the cheesecake from the springform pan and serve. Garnish with additional chopped pistachios if desired.
Nutrition Facts
Calories |
5803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.9 g | 720% | |
| Saturated Fat | 296.5 g | 1482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1808 mg | 603% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 401.2 g | 146% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 53.4 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1476 mg | 114% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
