Low Carb Pistachio Cheesecake

Indulge guilt-free with this decadent Low Carb Pistachio Cheesecake, a creamy and luxurious dessert that pairs vibrant pistachio flavor with a buttery almond flour crust. Perfect for keto and low-carb lifestyles, this cheesecake swaps traditional sugar for erythritol, ensuring a sweet treat without the carbs. Enhanced with pistachio and vanilla extracts, a touch of Greek yogurt for tanginess, and a pop of natural green food coloring, every slice is as delightful to look at as it is to eat. Topped with crunchy chopped pistachios, this cheesecake is perfect for special occasions, dinner parties, or simply satisfying your sweet tooth in a healthier way. With just 20 minutes of prep and a slow-baked finish to prevent cracks, this show-stopping dessert is as easy to make as it is impressive.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Granulated erythritol
• 0.5 cup Unsalted butter
• 16 ounces Cream cheese
• 1 cup Powdered erythritol
• 0.5 cup Greek yogurt
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Pistachio extract
• 0.75 cup Unsalted pistachios
• 5 drops Green food coloring

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a mixing bowl, combine almond flour and granulated erythritol. Melt the butter and pour it over the dry ingredients, mixing until well combined. This will form the crust.

Step 3

Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly across the base. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 4

In a large bowl, beat the cream cheese until smooth. Add the powdered erythritol and beat until well incorporated.

Step 5

Mix in the Greek yogurt, followed by the eggs, adding them one at a time and beating briefly after each addition.

Step 6

Add the vanilla extract, pistachio extract, and green food coloring, then continue beating until the mixture is smooth and evenly colored.

Step 7

Coarsely chop the pistachios and fold half of them into the cream cheese mixture.

Step 8

Pour the filling over the pre-baked crust, spreading it evenly with a spatula.

Step 9

Sprinkle the remaining chopped pistachios on top of the cheesecake for decoration.

Step 10

Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the center is set but still has a slight jiggle.

Step 11

Once baked, turn off the oven and leave the cheesecake inside to cool slowly for about an hour. This helps prevent cracks on the surface.

Step 12

Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours, or overnight for best results.

Step 13

When ready to serve, carefully release the springform pan and slice the cheesecake. Enjoy your delicious, low-carb pistachio cheesecake!

Nutrition Facts

Serving size	(1335.6g)

Amount per serving	% Daily Value*
Calories	3799.1

Total Fat 347.0g	0%
Saturated Fat 135.8g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1144.1mg	0%
Sodium 1682.7mg	0%
Total Carbohydrate 385.1g	0%
Dietary Fiber 27.9g	0%
Total Sugars 34.3g
Protein 110.2g	0%

Vitamin D 120IU	0%
Calcium 1058.2mg	0%
Iron 13.3mg	0%
Potassium 2155.1mg	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: 61.2%

Protein: 8.6%

Carbs: 30.2%