Keto Pistachio Rose Cheesecake

If you love the flavor of pistachio and rose together, this keto pistachio rose cheesecake is going to be your new favorite dessert.

It has a soft, creamy filling with a gentle floral note from the rose water, and a nutty crust that holds everything together nicely.

The best part is that it is low carb and keto friendly, so you can enjoy a real slice of cheesecake without worrying about the sugar.

I sweeten it with monk fruit and allulose instead of regular sugar, which keeps the carbs low but still tastes great.

It does need some chilling time, but the steps are simple and the result feels like something from a fancy bakery.

Why You’ll Love This Recipe

Rich and Creamy – The cream cheese and Greek yogurt blend into a smooth filling that melts in your mouth.

Unique Flavor – Pistachio and rose water team up for a fragrant taste you rarely find in keto desserts.

Low Carb Treat – Almond flour and monk fruit keep this cheesecake keto friendly without losing any sweetness.

Recipe Ingredients

For the Crust

• 1 cup Almond Flour
• 1/2 cup Pistachios, Finely Ground
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Greek Yogurt
• 1/3 cup Pistachio Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Rose Water

For the Topping

• 1/3 cup Pistachios, Chopped
• 2 tbsp Powdered Allulose
• 1 tbsp Heavy Cream
• 1/4 tsp Rose Water

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Mix almond flour, ground pistachios, powdered sweetener, salt, and melted butter. Press into the pan and bake for 9 to 10 minutes, then cool slightly.

Step 3

Beat cream cheese and allulose until silky. Add eggs one at a time on low speed, then mix in Greek yogurt, pistachio butter, vanilla, and rose water.

Step 4

Pour the filling into the crust and tap the pan gently to release air bubbles. Bake for 45 to 52 minutes, until the edges are puffed and the center is softly set.

Step 5

Let the cheesecake cool in the turned off oven with the door cracked for 30 minutes. Chill for at least 6 hours.

Step 6

Stir chopped pistachios, allulose, heavy cream, and rose water until lightly coated and glossy.

Step 7

Scatter the pistachio rose topping over the cheesecake just before slicing.

Tips

Go Easy On The Rose Water

Rose water is really strong, so a little goes a long way. Stick to the exact amounts I call for, which is 1/2 tsp in the filling and 1/4 tsp in the topping.

If you add even a little extra, the whole cheesecake can taste like perfume instead of dessert. My favorite trick here is to measure it over a small bowl and not straight over the batter, so if you accidentally pour too much it doesn’t ruin everything.

From my experience, not all rose waters are the same strength either. If yours smells very sharp when you open it, start with a touch less and taste the filling before baking.

Soften The Cream Cheese All The Way

Your cream cheese needs to be fully soft and at room temperature before you start. I like to take all 24 oz out of the fridge about an hour ahead of time.

If it’s still cold or firm in the middle, you’ll get little lumps in your filling that never fully mix out. That leaves you with a bumpy cheesecake instead of the silky smooth texture you want.

You’ll know it’s ready when you can press your finger into it and it gives easily without any resistance.

Add The Eggs On Low Speed

When you add your 3 eggs, put them in one at a time and keep your mixer on low. This is the step that makes or breaks the texture.

Mixing on high or for too long pushes a lot of air into the batter. All that trapped air causes the cheesecake to puff up too much and then crack or sink as it cools.

Once the eggs are just blended in, stop mixing. The filling should look smooth and pourable, not fluffy or full of bubbles.

More Recipes

• Keto Baklava Bites
• Keto Layered Berry Cheesecake Jars
• Keto No-Bake Cheesecake
• Keto Pistachio Cream Cake
• Keto Pistachio Cream Truffles

Frequently Asked Questions

How do I keep the rose water from tasting like perfume?

Rose water is very strong, so stick to the small amount listed and measure it carefully rather than pouring by eye.

Brands vary in strength, so if yours smells very intense, start with a little less and add a few extra drops after tasting the filling.