Keto Pistachio Cream Squares
Indulge in the decadent delight of Keto Pistachio Cream Squares, a no-compromise treat for those following a low-carb, high-fat diet. Featuring a buttery almond flour and shredded coconut crust sweetened with erythritol, this dessert forms the perfect base for the silky pistachio cream filling. Made with creamy whipped cream cheese, rich heavy cream, and finely ground pistachios, the filling is delicately flavored with vanilla and held together with gelatin for a satisfyingly firm texture. With just 20 minutes of prep time and simple baking and chilling steps, these squares are an elegant yet approachable dessert option. Garnish with chopped pistachios for an added crunch and visual flair, making these keto pistachio cream squares a perfect sweet treat for gatherings, celebrations, or simply to satisfy your keto dessert cravings.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Erythritol sweetener
- 0.5 cup Unsalted butter
- 0.5 cup Pistachio nuts
- 1 cup Heavy cream
- 8 ounces Cream cheese
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
- 2 tablespoons Additional pistachio nuts
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
In a food processor, combine the almond flour, unsweetened shredded coconut, and erythritol sweetener. Pulse to mix.
Add in the melted unsalted butter and continue to pulse until the mixture is crumbly and wet.
Press this crust mixture evenly into the prepared baking dish. Bake in the preheated oven for 10-12 minutes, until lightly golden. Allow to cool while preparing the filling.
In a blender or food processor, pulse the pistachio nuts until finely ground. Set aside.
In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to simmer.
In a separate bowl, beat the cream cheese until smooth. Gradually pour in the warm heavy cream while mixing continuously.
Add the ground pistachios, vanilla extract, and additional erythritol sweetener to the cream cheese mixture, blending until smooth.
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom. Then, microwave it for about 10 seconds to dissolve completely.
Stir the dissolved gelatin into the pistachio cream mixture until fully combined.
Spread this pistachio cream filling over the cooled crust in the baking dish.
Chop the additional pistachio nuts and sprinkle them on top of the cream layer for garnish.
Refrigerate for at least 2 hours or until the filling is firm.
Once set, cut into 16 squares. Serve chilled and enjoy!
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.3 g | 439% | |
| Saturated Fat | 155.5 g | 778% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 23.4 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1383 mg | 29% | |
*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.
