Keto Pistachio Rose Cheesecake
This elegant cheesecake blends nutty pistachio and delicate rose for a truly special dessert. It is low carb and keto friendly, so everyone can enjoy a slice.
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
Equipment
- springform pan
- electric mixer
- food processor
Instructions
- Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.
- 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.
- 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.
- 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.
- Let the cheesecake cool in the turned off oven with the door cracked for 30 minutes. Chill for at least 6 hours.
- Stir chopped pistachios, allulose, heavy cream, and rose water until lightly coated and glossy.
- Scatter the pistachio rose topping over the cheesecake just before slicing.
Nutrition
Serving: 1servingCalories: 415kcalCarbohydrates: 9gProtein: 11gFat: 38g
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