Low Carb Pistachio Pastry
Indulge in the nutty, buttery delight of Low Carb Pistachio Pastry, a guilt-free treat crafted for those following ketogenic or low-sugar diets. This simple yet elegant recipe combines almond flour, powdered erythritol, and finely ground pistachios to create a naturally gluten-free and low-carb pastry dough, enriched with creamy butter and cream cheese for a soft, flaky texture. Enhanced with hints of vanilla and cinnamon, these pastries are topped with crunchy pistachio pieces before baking to golden perfection. Ready in under an hour, they make a perfect snack or dessert that’s both wholesome and indulgent. Serve them warm or at room temperature for a sophisticated treat that’s ideal for brunch spreads, afternoon coffee, or holiday gatherings.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Powdered erythritol
- 0.5 cup Cold unsalted butter
- 4 tablespoons Cream cheese
- 1 large Egg
- 0.75 cup Pistachios, shelled and unsalted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, pulse 0.5 cup of pistachios until they are finely ground. Be careful not to over-process into a paste.
In a large mixing bowl, combine almond flour, powdered erythritol, ground pistachios, salt, ground cinnamon, and baking powder.
Cut the cold unsalted butter into small cubes and add them to the dry mixture. Use a pastry cutter or fork to work the butter into the mixture until it resembles coarse crumbs.
Add the cream cheese, egg, and vanilla extract to the mixture. Stir until a dough forms. If necessary, use your hands to bring the dough together.
Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes to firm up.
Divide the chilled dough into 8 equal portions. Shape each portion into a rough oval or rectangle about 3/4 inch thick.
Place the shaped pastries onto the prepared baking sheet.
Coarsely chop the remaining 0.25 cup of pistachios and sprinkle them over the pastries.
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the low carb pistachio pastries at room temperature or slightly warm.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.6 g | 352% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 538 mg | 180% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 18.2 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 659 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1398 mg | 30% | |
*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.
