Keto Pistachio Tart
Indulge in the creamy, nutty decadence of a Keto Pistachio Tart that’s as elegant as it is guilt-free! This low-carb dessert features a buttery almond flour crust and a luscious pistachio-infused filling made with cream cheese, heavy cream, and a hint of pistachio extract. Sweetened with erythritol and topped with vibrant, ground pistachios, this no-sugar-added tart is the perfect choice for keto enthusiasts and pistachio lovers alike. With a quick prep time of just 30 minutes and minimal cooking required, it’s an easy yet show-stopping treat for any occasion. Serve chilled and garnish with additional pistachios for a stunning finish that’s sure to wow your guests!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Granulated erythritol
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Pistachios, shelled and ground
- 1.5 cups Heavy cream
- 4 ounces Cream cheese, softened
- 0.5 cup Powdered erythritol
- 1 teaspoon Pistachio extract
- 1 teaspoon Gelatin
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix almond flour, granulated erythritol, melted butter, vanilla extract, and salt until the mixture resembles wet sand.
Press the almond flour mixture into the bottom of a 9-inch tart pan, evenly covering the base and slightly up the sides.
Bake the crust for 10-12 minutes or until golden brown. Remove and let it cool completely on a wire rack.
In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.
In a large mixing bowl, beat cream cheese and powdered erythritol until smooth and creamy.
Add the heavy cream and continue beating until well combined and slightly thickened.
Melt the gelatin over low heat or in a microwave until liquid and then stir it into the cream cheese mixture.
Add the ground pistachios and pistachio extract to the cream mixture and fold together until fully incorporated.
Pour the pistachio filling over the cooled crust, spreading evenly.
Chill the tart in the refrigerator for at least 2 hours or until set.
Garnish with additional chopped pistachios, if desired, before serving.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.0 g | 427% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 17.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1296 mg | 28% | |
*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.
