Low Carb Pistachio Cheesecake
Indulge in the creamy decadence of this Low Carb Pistachio Cheesecake, a guilt-free dessert that perfectly blends rich flavors with a health-conscious twist. Featuring a buttery almond flour crust and a velvety cream cheese filling infused with pistachio and vanilla extracts, this keto-friendly delight is sweetened with erythritol for a low-carb alternative to traditional sugar. The pop of green food coloring and a sprinkle of crunchy, unsalted pistachios create a stunning presentation that’s sure to wow your guests. With an easy-to-follow recipe and just 20 minutes of prep time, this cheesecake is ideal for anyone seeking a luxurious dessert without compromising their carb goals. Whether it’s for a dinner party or simple self-indulgence, this cheesecake is the perfect blend of elegance, flavor, and health.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Granulated erythritol
- 0.5 cup Unsalted butter
- 16 ounces Cream cheese
- 1 cup Powdered erythritol
- 0.5 cup Greek yogurt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Pistachio extract
- 0.75 cup Unsalted pistachios
- 5 drops Green food coloring
Instructions
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine almond flour and granulated erythritol. Melt the butter and pour it over the dry ingredients, mixing until well combined. This will form the crust.
Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly across the base. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large bowl, beat the cream cheese until smooth. Add the powdered erythritol and beat until well incorporated.
Mix in the Greek yogurt, followed by the eggs, adding them one at a time and beating briefly after each addition.
Add the vanilla extract, pistachio extract, and green food coloring, then continue beating until the mixture is smooth and evenly colored.
Coarsely chop the pistachios and fold half of them into the cream cheese mixture.
Pour the filling over the pre-baked crust, spreading it evenly with a spatula.
Sprinkle the remaining chopped pistachios on top of the cheesecake for decoration.
Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the center is set but still has a slight jiggle.
Once baked, turn off the oven and leave the cheesecake inside to cool slowly for about an hour. This helps prevent cracks on the surface.
Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours, or overnight for best results.
When ready to serve, carefully release the springform pan and slice the cheesecake. Enjoy your delicious, low-carb pistachio cheesecake!
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.6 g | 506% | |
| Saturated Fat | 168.7 g | 843% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 374.2 g | 136% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 37.0 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1146 mg | 88% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2978 mg | 63% | |
*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.
