Sugar-Free Pistachio Cream Squares

Indulge in the creamy, nutty goodness of Sugar-Free Pistachio Cream Squares—a guilt-free dessert that’s as elegant as it is delicious. This recipe features a buttery almond flour crust as the perfect base for a luxurious pistachio cream filling, made with real cream cheese, velvety whipped cream, and pure powdered pistachios. Sweetened subtly with powdered erythritol, this no-sugar-added treat is perfect for those embracing low-carb or keto-friendly lifestyles. A touch of gelatin ensures a firm yet smooth texture, while the vibrant pistachio flavor shines in every bite. With just 25 minutes of prep time and a few hours to chill, these chilled bars are easy to make and ideal for entertaining or treating yourself. Serve these rich, sugar-free delights at your next gathering, and they’re sure to steal the spotlight!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 16

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Butter
• 1 cup Pistachios, unsalted
• 8 ounces Cream cheese
• 1 cup Heavy cream
• 0.5 cup Powdered erythritol
• 1 teaspoon Vanilla extract
• 1 tablespoon Gelatin powder
• 0.25 cup Cold water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Step 2

For the crust, melt the butter in a small saucepan over low heat. In a medium bowl, combine the almond flour and melted butter until the mixture is well combined and crumbly.

Step 3

Press the almond mixture evenly onto the bottom of the prepared baking pan.

Step 4

Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Step 5

While the crust cools, prepare the pistachio cream filling. Place the pistachios in a food processor and process until they form a fine powder.

Step 6

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

Step 7

In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered erythritol and vanilla extract and mix until fully incorporated.

Step 8

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Step 9

Dissolve the bloomed gelatin over low heat and then slowly add it into the cream cheese mixture while mixing continuously.

Step 10

Add the processed pistachios to the cream mixture and fold them in until evenly distributed.

Step 11

Spread the pistachio cream filling evenly over the cooled crust in the baking pan and smooth the top with a spatula.

Step 12

Refrigerate for at least 4 hours or until the filling is firm and set.

Step 13

Once set, cut the pistachio cream into 16 squares. Serve chilled and enjoy your sugar-free dessert!

Nutrition Facts

Serving size	(1025.9g)

Amount per serving	% Daily Value*
Calories	3930.3

Total Fat 374.1g	0%
Saturated Fat 156.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 732.3mg	0%
Sodium 1398.1mg	0%
Total Carbohydrate 194.3g	0%
Dietary Fiber 27.4g	0%
Total Sugars 22.8g
Protein 77.7g	0%

Vitamin D 17.9IU	0%
Calcium 675.2mg	0%
Iron 9.9mg	0%
Potassium 1494.1mg	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: 75.6%

Protein: 7.0%

Carbs: 17.4%