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 CUSTARD PIE - TART

Steps:

• Preheat oven to 175C/350F.
• Mix together the almond meal, flaxseed meal, Swerve and nutmeg in a bowl.
• Add the melted butter and egg and mix well.
• Spoon the mixture in a 9.5in pie dish and press into an even layer across the base and up the sides.
• Bake in the oven for 12 minutes until the base is firm. If the base starts to rise from air bubbles, prick it with a fork and gently press down. Set aside to cool slightly.
• Reduce oven to 160C/320F.
• Scrap the seeds from the vanilla bean and discard the pod.
• In a bowl whisk together the eggs, egg yolk, vanilla seeds and Swerve.
• Add the cream and mix well, before pouring through a fine sieve to removed any larger vanilla bean pieces.
• Pour mixture into base and gently place in the oven.
• Bake for 25 minutes, or until the custard is just set and there is a slight jiggle when moved.
• Sprinkle with a pinch of nutmeg and place in the fridge for at least 30 minutes to set.
• Cut into 12 even pieces and enjoy.

KETO WATERGATE SALAD RECIPE

Steps:

• Beat together the cream cheese and pineapple in a large bowl until the pineapple is crushed and the mixture is well-blended. Beat in the vanilla extract, almond extract, and sweetener.
• Add 1/4 of the whipped cream and stir to combine. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
• Gently fold in the pistachios and cherries.
• Cover and refrigerate until the mousse is fully chilled, at least 2 hours.
• Serve chilled.

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.

KETO PISTACHIO PUDDING PIE - LOW CARB

Steps:

• Preheat the oven to 350 degrees F. (while waiting for the oven to heat, consider doing step one of the filling prep, which will allow for chill time.)
• Press the pistachio shortbread cookie dough firmly along the bottom and sides of a standard sized pie plate.
• Bake for 12 minutes.
• Remove from the oven and cool.
• Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl.
• Mix well and chill for 15 minutes. (Useful to do this while the crust is baking and cooling)
• Meanwhile, combine the remaining 1 cup of heavy whipping cream, 2 tablespoons of confectioners style powdered erythritol, and 1/2 teaspoon vanilla extract in a large mixing bowl.
• Beat with a whisk or electric mixer until stiff peaks form.
• Fold half of the whipped cream mixture gently into the pistachio mixture.
• Spoon the pistachio mixture into cooled pie shell and smooth out evenly.
• Pipe or spoon the remaining whipped cream over the top of the pie.
• Garnish with chopped pistachios.
• Serve immediately, or chill until ready to serve.