Low Carb Pistachio Tart

Indulge guilt-free with this Low Carb Pistachio Tart, a luscious dessert that satisfies your sweet tooth while keeping carbs in check. Featuring a buttery almond flour crust and a creamy filling infused with the natural richness of pistachios, this tart is both keto-friendly and gluten-free. The velvety filling, made with cream cheese, heavy cream, and a hint of vanilla, is elevated by the crunch of finely chopped pistachios, delivering a perfect balance of texture and flavor. Easy to prepare with minimal baking, this tart sets beautifully in the fridge, making it an ideal make-ahead treat for dinner parties or special occasions. Garnished with vibrant pistachios for a stunning finish, this dessert is as visually appealing as it is delicious. Perfect for low-carb, keto, or gluten-free lifestyles, this recipe takes just 20 minutes of hands-on prep time and serves eight.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 1 cup Pistachios, shelled and unsalted
• 0.25 cup Erythritol
• 0.5 cup Butter, unsalted
• 8 oz Cream cheese, softened
• 0.5 cup Heavy cream
• 1 tsp Vanilla extract
• 0.25 tsp Salt
• 1 large Egg
• 2 tsp Gelatin powder
• 3 tbsp Cold water

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, combine almond flour, half of the pistachios, erythritol, and salt. Pulse until the pistachios are finely ground and well combined with the almond flour.

Step 3

Add melted butter and the egg to the dry mixture. Process until the dough starts to come together.

Step 4

Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring it goes up the sides to form a crust.

Step 5

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Let it cool completely on a wire rack.

Step 6

In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.

Step 7

In a medium mixing bowl, beat the softened cream cheese until smooth.

Step 8

In a small saucepan over medium-low heat, whisk together heavy cream and the bloomed gelatin. Cook until gelatin is fully dissolved about 2 minutes. Do not boil.

Step 9

Slowly add the cream mixture to the cream cheese while continuously mixing until smooth.

Step 10

Stir in the vanilla extract and remaining erythritol until well combined.

Step 11

Chop the remaining pistachios and fold most into the cream cheese filling, reserving a few for garnish.

Step 12

Pour the filling into the cooled tart crust and spread evenly.

Step 13

Refrigerate the tart for at least 2 hours or until set.

Step 14

Before serving, garnish with reserved chopped pistachios.

Nutrition Facts

Serving size	(937.6g)

Amount per serving	% Daily Value*
Calories	3890.9

Total Fat 367.4g	0%
Saturated Fat 148.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 848.9mg	0%
Sodium 1506.1mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 32.1g	0%
Total Sugars 25.1g
Protein 91.7g	0%

Vitamin D 53.8IU	0%
Calcium 755.2mg	0%
Iron 13.0mg	0%
Potassium 1942.5mg	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: 77.4%

Protein: 8.6%

Carbs: 14.0%