Sugar-Free Pistachio Cream Squares
Indulge guilt-free with these luscious Sugar-Free Pistachio Cream Squares, a dessert that's as decadent as it is wholesome! Featuring a buttery almond flour crust and a creamy pistachio-infused filling, this recipe is crafted with natural sweeteners like powdered erythritol to keep things sugar-free while delivering irresistible flavor. The filling combines velvety cream cheese, fluffy whipped cream, and finely ground pistachios for an elegant texture and nutty sophistication. A touch of gelatin helps the silky layers set perfectly, ensuring every square holds its shape beautifully. With just 25 minutes of prep time and no refined sugars, these creamy pistachio delights are perfect for impressing guests or enjoying as a satisfying treat for yourself. Serve chilled for a refreshing dessert option that’s gluten-free, low-carb, and packed with indulgent flavor!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Butter
- 1 cup Pistachios, unsalted
- 8 ounces Cream cheese
- 1 cup Heavy cream
- 0.5 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 0.25 cup Cold water
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
For the crust, melt the butter in a small saucepan over low heat. In a medium bowl, combine the almond flour and melted butter until the mixture is well combined and crumbly.
Press the almond mixture evenly onto the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.
While the crust cools, prepare the pistachio cream filling. Place the pistachios in a food processor and process until they form a fine powder.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered erythritol and vanilla extract and mix until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Dissolve the bloomed gelatin over low heat and then slowly add it into the cream cheese mixture while mixing continuously.
Add the processed pistachios to the cream mixture and fold them in until evenly distributed.
Spread the pistachio cream filling evenly over the cooled crust in the baking pan and smooth the top with a spatula.
Refrigerate for at least 4 hours or until the filling is firm and set.
Once set, cut the pistachio cream into 16 squares. Serve chilled and enjoy your sugar-free dessert!
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.1 g | 480% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 22.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 675 mg | 52% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1494 mg | 32% | |
*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.
