Keto Pistachio Tart

Indulge in the rich and creamy world of low-carb decadence with this Keto Pistachio Tart, a show-stopping dessert perfect for any occasion. Featuring a buttery almond flour crust lightly sweetened with granulated erythritol and a luscious pistachio-infused filling, this tart perfectly balances nutty flavors, creamy textures, and keto-friendly ingredients. The filling, made with ground pistachios, heavy cream, and a hint of pistachio extract, is thickened with gelatin for a perfectly smooth, sliceable finish. Topped with vibrant pistachio garnish, this tart is not only visually stunning but also irresistibly delicious. Ready in under 45 minutes (with chilling time excluded), it's an elegant, gluten-free, and sugar-free dessert that even non-keto eaters will adore.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Granulated erythritol
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 cup Pistachios, shelled and ground
• 1.5 cups Heavy cream
• 4 ounces Cream cheese, softened
• 0.5 cup Powdered erythritol
• 1 teaspoon Pistachio extract
• 1 teaspoon Gelatin
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix almond flour, granulated erythritol, melted butter, vanilla extract, and salt until the mixture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom of a 9-inch tart pan, evenly covering the base and slightly up the sides.

Step 4

Bake the crust for 10-12 minutes or until golden brown. Remove and let it cool completely on a wire rack.

Step 5

In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.

Step 6

In a large mixing bowl, beat cream cheese and powdered erythritol until smooth and creamy.

Step 7

Add the heavy cream and continue beating until well combined and slightly thickened.

Step 8

Melt the gelatin over low heat or in a microwave until liquid and then stir it into the cream cheese mixture.

Step 9

Add the ground pistachios and pistachio extract to the cream mixture and fold together until fully incorporated.

Step 10

Pour the pistachio filling over the cooled crust, spreading evenly.

Step 11

Chill the tart in the refrigerator for at least 2 hours or until set.

Step 12

Garnish with additional chopped pistachios, if desired, before serving.

Nutrition Facts

Serving size	(1001.4g)

Amount per serving	% Daily Value*
Calories	3513.8

Total Fat 333.0g	0%
Saturated Fat 137.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 614.7mg	0%
Sodium 1084.8mg	0%
Total Carbohydrate 239.3g	0%
Dietary Fiber 27.4g	0%
Total Sugars 17.8g
Protein 62.7g	0%

Vitamin D 0IU	0%
Calcium 557.0mg	0%
Iron 10.0mg	0%
Potassium 1295.6mg	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: 6.0%

Carbs: 22.8%