Low Carb Pistachio Cream Squares
Indulge guilt-free with these delicious Low Carb Pistachio Cream Squares, a dessert that’s as beautiful as it is easy to make! Featuring a buttery almond flour crust and a rich, velvety cream cheese filling blended with pistachio flour, this recipe is the perfect low-carb treat for satisfying sweet cravings without sacrificing health goals. Topped with a delightful sprinkling of crushed pistachios and shredded coconut, every bite bursts with nutty goodness and creamy texture. Ready in just over two hours and requiring minimal baking, these keto-friendly squares are perfect for entertaining or simply treating yourself. Serve them chilled for the ultimate refreshing dessert experience! A must-try recipe for pistachio lovers seeking low-carb options.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsalted butter
- 0.25 cup granulated erythritol
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 0.5 cup pistachio flour
- 0.5 cup powdered erythritol
- 0.5 cup shelled pistachios
- 0.25 cup unsweetened shredded coconut
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
In a medium mixing bowl, combine the almond flour, granulated erythritol, and melted butter. Mix until the texture resembles wet sand.
Press the almond flour mixture into the bottom of the prepared baking dish to form an even crust.
Bake the crust for 10-12 minutes, or until golden brown. Remove from oven and let it cool completely.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the heavy whipping cream, pistachio flour, and vanilla extract to the cream cheese. Beat until fully combined and fluffy.
Gently fold in the powdered erythritol into the cream cheese mixture until well incorporated.
Spread the cream cheese mixture evenly over the cooled crust. Use a spatula to smooth the top.
In a food processor, pulse the shelled pistachios and shredded coconut until crumbly, but not too fine.
Sprinkle the pistachio and coconut mixture evenly over the top of the cream layer.
Refrigerate the assembled dish for at least 2 hours or until set.
Once set, cut into 16 squares. Serve chilled and enjoy your low carb pistachio cream squares.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.2 g | 411% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 23.1 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1638 mg | 35% | |
*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.
