Keto Pistachio Cream Squares

Indulge in the creamy decadence of Keto Pistachio Cream Squares, the perfect low-carb treat to satisfy your sweet tooth! These no-sugar-added dessert bars start with a buttery almond flour and coconut crust, baked to golden perfection. The rich, velvety filling combines ground pistachios, cream cheese, and heavy cream, lightly sweetened with erythritol for a keto-friendly twist. A touch of gelatin ensures each bite holds its dreamy texture, while a sprinkle of chopped pistachios adds a delightful crunch. Ready in under an hour (plus chill time), these chilled squares are an elegant yet easy dessert that's ideal for parties, meal prep, or simply treating yourself. Whether you're following a ketogenic diet or just love pistachios, these creamy delights are guaranteed to impress!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 16

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Unsweetened shredded coconut
• 0.25 cup Erythritol sweetener
• 0.5 cup Unsalted butter
• 0.5 cup Pistachio nuts
• 1 cup Heavy cream
• 8 ounces Cream cheese
• 1 teaspoon Vanilla extract
• 1 teaspoon Gelatin powder
• 2 tablespoons Water
• 2 tablespoons Additional pistachio nuts

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.

Step 2

In a food processor, combine the almond flour, unsweetened shredded coconut, and erythritol sweetener. Pulse to mix.

Step 3

Add in the melted unsalted butter and continue to pulse until the mixture is crumbly and wet.

Step 4

Press this crust mixture evenly into the prepared baking dish. Bake in the preheated oven for 10-12 minutes, until lightly golden. Allow to cool while preparing the filling.

Step 5

In a blender or food processor, pulse the pistachio nuts until finely ground. Set aside.

Step 6

In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to simmer.

Step 7

In a separate bowl, beat the cream cheese until smooth. Gradually pour in the warm heavy cream while mixing continuously.

Step 8

Add the ground pistachios, vanilla extract, and additional erythritol sweetener to the cream cheese mixture, blending until smooth.

Step 9

In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom. Then, microwave it for about 10 seconds to dissolve completely.

Step 10

Stir the dissolved gelatin into the pistachio cream mixture until fully combined.

Step 11

Spread this pistachio cream filling over the cooled crust in the baking dish.

Step 12

Chop the additional pistachio nuts and sprinkle them on top of the cream layer for garnish.

Step 13

Refrigerate for at least 2 hours or until the filling is firm.

Step 14

Once set, cut into 16 squares. Serve chilled and enjoy!

Nutrition Facts

Serving size	(885.9g)

Amount per serving	% Daily Value*
Calories	3591.7

Total Fat 342.3g	0%
Saturated Fat 155.5g	0%
Polyunsaturated Fat 11.9g
Cholesterol 593.1mg	0%
Sodium 828.2mg	0%
Total Carbohydrate 136.6g	0%
Dietary Fiber 31.3g	0%
Total Sugars 23.4g
Protein 68.0g	0%

Vitamin D 0IU	0%
Calcium 640.1mg	0%
Iron 10.1mg	0%
Potassium 1383.1mg	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: 79.0%

Protein: 7.0%

Carbs: 14.0%