Keto Pistachio Pastry

Indulge in the nutty decadence of Keto Pistachio Pastry, a low-carb twist on a classic treat that’s perfect for satisfying your pastry cravings without breaking your diet. Crafted with almond and coconut flours, this buttery, flaky dough wraps around a luscious filling of cream cheese and finely ground pistachios, sweetened with erythritol for a guilt-free dessert option. With a prep time of just 20 minutes, these golden-brown pastries are as easy to make as they are to enjoy. Ideal for breakfast, brunch, or an elegant keto-friendly dessert, each pastry serves up a delightful balance of creamy, crunchy, and subtly sweet flavors. Whether you're following a ketogenic lifestyle or just want a healthier alternative to traditional baked goods, this recipe is sure to be a hit!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 1 tablespoon Coconut flour
• 0.25 cup Erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, cold and cubed
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoons Heavy cream
• 1 cup Pistachios, shelled and finely ground
• 8 ounces Cream cheese, softened
• 0.25 cup Erythritol (for filling)
• 2 tablespoons Almond milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix thoroughly.

Step 3

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together 1 egg, vanilla extract, and heavy cream. Pour this wet mixture into the dry ingredients and combine until a dough forms.

Step 5

Wrap the dough in plastic wrap and refrigerate for about 10 minutes.

Step 6

Meanwhile, prepare the pistachio filling. In a medium bowl, beat the softened cream cheese, ground pistachios, erythritol, and almond milk until creamy and smooth.

Step 7

Remove the dough from the refrigerator and roll it out on a lightly floured surface (use almond flour for dusting) into a rectangle about 1/4-inch thick.

Step 8

Spread the pistachio filling evenly over the dough, leaving a 1/2-inch border around the edges.

Step 9

Carefully roll the dough up, starting from one of the long edges, to form a tight log. Pinch the seam to seal the roll.

Step 10

Using a sharp knife, carefully cut the roll into 8 equal slices and place them onto the prepared baking sheet.

Step 11

Beat the remaining egg and brush it over the top of each pastry slice.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and firm to the touch.

Step 13

Allow the pastries to cool on a wire rack before serving. Enjoy your keto pistachio pastries as a delightful low-carb treat!

Nutrition Facts

Serving size	(947.7g)

Amount per serving	% Daily Value*
Calories	3691.0

Total Fat 344.4g	0%
Saturated Fat 131.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 911.4mg	0%
Sodium 1970.1mg	0%
Total Carbohydrate 216.4g	0%
Dietary Fiber 35.6g	0%
Total Sugars 26.7g
Protein 94.9g	0%

Vitamin D 150.1IU	0%
Calcium 890.5mg	0%
Iron 14.4mg	0%
Potassium 1616.9mg	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: 71.3%

Protein: 8.7%

Carbs: 19.9%