Keto Pistachio Cheesecake

Indulge in the creamy decadence of this Keto Pistachio Cheesecake—a low-carb dessert that's as stunning as it is delicious! Featuring a buttery crust made with almond flour, shredded coconut, and crunchy chopped pistachios, this cheesecake is perfectly complemented by a rich, velvety filling infused with pistachio and vanilla extracts. Sweetened with erythritol and optionally tinted with a hint of green food coloring, it’s a guilt-free treat that's as visually appealing as it is satisfying. Baked to perfection and chilled for a flawless, crack-free finish, this sugar-free pistachio cheesecake is the ultimate crowd-pleaser for keto enthusiasts and dessert lovers alike. Perfect for special occasions or an everyday indulgence, this recipe is sure to become a standout favorite in your repertoire!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsweetened shredded coconut
• 0.25 cup granulated erythritol
• 0.5 cup salted butter, melted
• 0.5 cup raw unsalted pistachios, roughly chopped
• 24 oz cream cheese, softened
• 1 cup powdered erythritol
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 0.5 cup heavy whipping cream
• 1 teaspoon pistachio extract
• 2 drops green food coloring (optional)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the almond flour, shredded coconut, granulated erythritol, and melted butter. Mix until well combined.

Step 3

Stir in the chopped pistachios and press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

Step 4

Bake the crust for 10-12 minutes, until lightly golden. Remove from the oven and let it cool completely.

Step 5

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 6

Add the powdered erythritol and mix until fully incorporated.

Step 7

Blend in the sour cream, vanilla extract, and pistachio extract. Mix until smooth.

Step 8

Gradually add the eggs, one at a time, mixing thoroughly after each addition.

Step 9

Pour in the heavy whipping cream and mix until well combined.

Step 10

If using, add the green food coloring and mix until uniformly colored.

Step 11

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 12

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles.

Step 13

Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.

Step 14

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Step 15

Once chilled, carefully remove the cheesecake from the springform pan and serve. Garnish with additional chopped pistachios if desired.

Nutrition Facts

Serving size	(1840.2g)

Amount per serving	% Daily Value*
Calories	5802.7

Total Fat 561.9g	0%
Saturated Fat 296.5g	0%
Polyunsaturated Fat g
Cholesterol 1808.3mg	0%
Sodium 3397.6mg	0%
Total Carbohydrate 401.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 53.4g
Protein 117.0g	0%

Vitamin D 123IU	0%
Calcium 1475.9mg	0%
Iron 13.9mg	0%
Potassium 1751.0mg	0%

*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.

Source of Calories

Fat: 70.9%

Protein: 6.6%

Carbs: 22.5%