This creamy keto pistachio cheesecake is made with seven ingredients, requires no baking, and comes together in a blender. The crust is nutty and lightly sweet, while the filling is velvety smooth with hints of cardamom and pistachio flavor.
Ingredients
Crust
- 1 cup pistachios
- 2.5 tbsp. coconut oil
- 3 tbsp. monkfruit sweetener
Filling
- 1/3 pistachio butter
- 1 can coconut cream -13.5 oz.
- 2 tbsp. coconut oil
- 1/4 tsp cardamom
- 1/4 tsp salt
- 3-4 tbsp. monkfruit sweetener
Topping
- 1/4 cup coconut cream
- 2 tbsp. pistachio butter
- 1 tbsp. sweetener
Instructions
Crust
- Add the pistachios to a blender and blend until they reach a fine, flour-like consistency. Don't wash the blender yet! Transfer the ground pistachios to a bowl.
- Add some of the coconut oil to a microwave-safe bowl and melt it in the microwave for about 20 seconds. Then add it to the bowl with the pistachio flour.
- Add in the monkfruit sweetener to the bowl as well. Mix everything with a spoon until it forms a crumbly mixture.
Filling
- Line a small baking pan with plastic wrap and press the pistachio mixture firmly into the bottom, using your fingers to create an even crust.
- Using that same blender, add coconut cream, melted coconut oil, pistachio butter, cardamom, salt, and monk fruit. Blend for 6-10 seconds or until perfectly smooth and silky. Pour this luscious green cheesecake batter directly over your crust.
- Smooth the top with a spatula and place the pan in the refrigerator. Let it chill for at least 4 hours (or overnight) so it can firm up.
Topping
- Whisk together the topping ingredients until smooth. Pour the topping over the top of the cheesecake. Sprinkle a few extra crushed pistachios on top for presentation.
- Slice and enjoy!
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Nutrition
Calories: 228kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 74mg | Potassium: 213mg | Fiber: 2g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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