Low Carb Pistachio Cream Squares

Indulge in the creamy, nutty decadence of Low Carb Pistachio Cream Squares—a guilt-free dessert that's as elegant as it is easy to make! This delightful recipe features a buttery almond flour crust, topped with a silky-smooth pistachio cream made from cream cheese, heavy whipping cream, and pistachio flour for an irresistible nutty flavor. Finished with a crunchy topping of crushed pistachios and unsweetened shredded coconut, each square delivers the perfect balance of textures and flavors. With just 20 minutes of prep and no added sugar thanks to erythritol sweetener, this keto-friendly treat is ideal for low-carb lifestyles and special dietary needs. Perfect for entertaining or satisfying your personal dessert cravings, these chilled squares are the ultimate grab-and-go indulgence!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 16

Ingredients

• 1 cup almond flour
• 0.5 cup unsalted butter
• 0.25 cup granulated erythritol
• 1 teaspoon vanilla extract
• 8 ounces cream cheese
• 1 cup heavy whipping cream
• 0.5 cup pistachio flour
• 0.5 cup powdered erythritol
• 0.5 cup shelled pistachios
• 0.25 cup unsweetened shredded coconut

Directions

Step 1

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

Step 2

In a medium mixing bowl, combine the almond flour, granulated erythritol, and melted butter. Mix until the texture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom of the prepared baking dish to form an even crust.

Step 4

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

Step 5

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

Step 6

Add the heavy whipping cream, pistachio flour, and vanilla extract to the cream cheese. Beat until fully combined and fluffy.

Step 7

Gently fold in the powdered erythritol into the cream cheese mixture until well incorporated.

Step 8

Spread the cream cheese mixture evenly over the cooled crust. Use a spatula to smooth the top.

Step 9

In a food processor, pulse the shelled pistachios and shredded coconut until crumbly, but not too fine.

Step 10

Sprinkle the pistachio and coconut mixture evenly over the top of the cream layer.

Step 11

Refrigerate the assembled dish for at least 2 hours or until set.

Step 12

Once set, cut into 16 squares. Serve chilled and enjoy your low carb pistachio cream squares.

Nutrition Facts

Serving size	(928.4g)

Amount per serving	% Daily Value*
Calories	3359.7

Total Fat 320.2g	0%
Saturated Fat 143.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 593.1mg	0%
Sodium 809.3mg	0%
Total Carbohydrate 239.4g	0%
Dietary Fiber 26.0g	0%
Total Sugars 23.1g
Protein 59.9g	0%

Vitamin D 0IU	0%
Calcium 566.6mg	0%
Iron 9.0mg	0%
Potassium 1637.5mg	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: 70.6%

Protein: 5.9%

Carbs: 23.5%