Keto Pistachio Pastry
Indulge in the delightful, guilt-free goodness of Keto Pistachio Pastry, a buttery and flaky treat designed for low-carb enthusiasts. This innovative recipe combines the richness of almond and coconut flours to create a tender pastry that perfectly complements the creamy pistachio filling. Sweetened with erythritol, it’s a keto-friendly dessert that satisfies your sweet tooth without sacrificing your dietary goals. The addition of ground pistachios and softened cream cheese ensures a velvety, nutty flavor in every bite, while the simple rolling technique creates an elegant swirl. Ready in under an hour, these golden-brown pastries are perfect for breakfast, snack time, or dessert, offering eight servings of pure indulgence. Whether you’re following a keto lifestyle or simply love pistachio-inspired treats, this recipe is the perfect combination of taste and texture. Serve them fresh from the oven, and pair with a hot cup of coffee or tea for an unforgettable experience!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 0.25 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 1 cup Pistachios, shelled and finely ground
- 8 ounces Cream cheese, softened
- 0.25 cup Erythritol (for filling)
- 2 tablespoons Almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix thoroughly.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 1 egg, vanilla extract, and heavy cream. Pour this wet mixture into the dry ingredients and combine until a dough forms.
Wrap the dough in plastic wrap and refrigerate for about 10 minutes.
Meanwhile, prepare the pistachio filling. In a medium bowl, beat the softened cream cheese, ground pistachios, erythritol, and almond milk until creamy and smooth.
Remove the dough from the refrigerator and roll it out on a lightly floured surface (use almond flour for dusting) into a rectangle about 1/4-inch thick.
Spread the pistachio filling evenly over the dough, leaving a 1/2-inch border around the edges.
Carefully roll the dough up, starting from one of the long edges, to form a tight log. Pinch the seam to seal the roll.
Using a sharp knife, carefully cut the roll into 8 equal slices and place them onto the prepared baking sheet.
Beat the remaining egg and brush it over the top of each pastry slice.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and firm to the touch.
Allow the pastries to cool on a wire rack before serving. Enjoy your keto pistachio pastries as a delightful low-carb treat!
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.4 g | 442% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 26.7 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 890 mg | 68% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1617 mg | 34% | |
*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.
