Keto Pistachio Pie
Yield: Serves 6-8
Prep Time: 10 minutes
Ingredients:
- Crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol or your preferred keto sweetener
- Filling:
- 2 (1.4 oz) boxes sugar-free pistachio pudding mix
- 1 (8 oz) package cream cheese, softened
- 1 cup cold unsweetened almond milk
- 1 cup heavy cream
- 1/4 cup powdered erythritol or your preferred keto sweetener
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- For Serving:
- Whipped cream (keto-friendly, such as homemade with heavy cream and a keto sweetener)
- Crushed pistachios (optional, for garnish)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine almond flour, melted butter, and erythritol. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8-10 minutes or until lightly golden. Allow to cool completely.
- Prepare the Filling:
- In a large bowl, combine the sugar-free pistachio pudding mix, softened cream cheese, almond milk, powdered erythritol, almond extract, and vanilla extract. Whisk until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until fully combined.
- Assemble the Pie:
- Pour the filling into the cooled almond flour crust and spread evenly.
- Refrigerate the pie for at least 3-4 hours or until set.
- Serve:
- Garnish with whipped cream and crushed pistachios if desired.
- Serve chilled.
Nutritional Information (per serving, assuming 8 servings):
- Calories: 340
- Protein: 6g
- Fat: 32g
- Total Carbohydrates: 12g
- Net Carbs: 4g
- Fiber: 8g
This keto pistachio pie is a great low-carb dessert option, perfect for satisfying your sweet tooth while staying within your keto goals. Enjoy!