Best Keto Pistachio Pudding Pie Low Carb Recipes

LOW-CARB PISTACHIO MOUSSE RECIPE

Steps:

• Pour the almond milk in a jar or glass container with a cover. Stir in the raw pistachios. Cover the container and refrigerate for 24-48 hours. The longer the nuts soak, the more pistachio flavor will be absorbed by the milk.
• After the nuts have soaked, strain out the nuts from the milk while pouring the milk into a large measuring cup. Discard the nuts as they have lost much of their flavor.
• In a 1 1/2 -2 quart saucepan, whisk together the 1/4 cup sweetener, xanthan gum, matcha and sea salt.
• Add the egg yolks to the pistachio-flavored milk and whisk together. Add this liquid mixture very slowly (a tablespoon at a time) to the dry ingredients in the saucepan, whisking between each addition. Place saucepan over medium low heat and bring to a simmer, whisking frequently. Remove from heat.
• Stir vanilla extract into the pudding mixture. Allow to cool for several minutes at room temperature, then refrigerate for 2-3 hours, or until chilled.
• In a medium mixing bowl, beat whipping cream and the two tablespoons of the sweetener, using a mixer, until soft peaks form. Add vanilla and beat again until stiff peaks form.
• Stir 1/3 of the whipped cream into the pistachio pudding mixture to lighten. Fold in the rest of the whipped cream. Gently stir in 1/2 cup of pistachio nuts.
• Transfer mixture into the desired serving dishes, cover and refrigerate a few hours before serving.

KETO PISTACHIO NO-BAKE CHEESECAKE

Steps:

• Mix in a small bowl the almond flour, chopped pistachios, sugar substitute, salt.
• To this mixture add the melted butter.
• Stir until well combined.
• Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
• Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
• In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
• Scape the sides of the bowl several times.
• Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
• Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie spread the filling to the prepared crust.
• Sprinkle to the tops of each mini cheesecake with chopped pistachios.
• Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
• Store the cheesecake in the refrigerator for up to 5 days.