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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!