Keto Pistachio Cream Tart
This Keto Pistachio Cream Tart features a buttery almond crust and silky pistachio filling, creating an elegant low-carb, sugar-free dessert.
Equipment
- 9-inch tart pan with removable bottom
- Mixing bowls
- Blender or food processor
- Measuring cups and spoons
- Oven
- Spatula
- Knife
Ingredients
Crust
- 1 ½ cups almond flour
- 4 tablespoons melted butter or refined coconut oil for dairy-free
- 1 large egg
- 2 tablespoons powdered erythritol
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Pistachio Cream Filling
- 1 cup raw shelled pistachios
- 1 cup full-fat coconut milk or heavy cream
- 3 tablespoons allulose or powdered erythritol
- 1 ½ teaspoons unflavored gelatin or 1 packet
- 2 tablespoons cold water for blooming gelatin
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, powdered sweetener, and sea salt.
- Stir in melted butter, egg, and vanilla until a dough forms.
- Press evenly into a 9-inch tart pan with removable bottom.
- Dock the base with a fork.
- Bake for 12–14 minutes, until golden.
- Let the crust cool completely before filling.
Make the Pistachio Cream Filling
- Roast pistachios at 325°F (165°C) for 7–8 minutes. Cool slightly.
- Rub off skins gently with a clean towel to improve color and texture.
- Blend pistachios with 2 tablespoons of coconut milk until a paste forms.
- Add remaining coconut milk, sweetener, vanilla, and salt. Blend until smooth and creamy.
- In a separate bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes.
- Warm gently until dissolved. Add to the pistachio cream while blending on low.
- Taste and adjust sweetness if needed.
Assemble & Chill
- Pour pistachio cream into cooled crust.
- Smooth the top with a spatula.
- Cover lightly with plastic wrap (without touching the surface).
- Chill for at least 4 hours or overnight until set.
- Slice with a warm, sharp knife for clean edges.
- Garnish with chopped pistachios or whipped coconut cream if desired.
Notes
For a dairy-free version, use coconut oil and coconut milk.
You can freeze individual slices wrapped tightly and thaw overnight in the refrigerator.
Adjust sweeteners to personal preference — start low and taste before chilling.
Light roasting of pistachios enhances flavor and color; avoid over-roasting to prevent bitterness.
For a vibrant green color, remove as much pistachio skin as possible after roasting.