Keto Italian Pistachio Cream

I love pistachios and this Italian Pistachio Cream is so good!

It can be spread on keto breads (of which I have several), great in sweet ‘breads’, in a pavlova, and just plain like custard.

It is dairy free but you can use cream instead of coconut milk.

Print Recipe
5 from 2 votes

Keto Italian Pistachio Cream

This Pistachio Cream is so creamy and delish! It has several uses, or just eat as is.
Course: Dessert
Cuisine: Keto
Keyword: dairy free keto, keto pistachio, keto italian, keto dessert, keto custard, dairy free custard, dairy free keto custard,
Servings: 6
Calories: 303kcal

Ingredients

  • 4 egg yolks
  • 50 grams sweetener liquid stevia
  • 100 grams pistachios
  • 2 cups coconut milk milk or cream
  • 1/2 tsp vanilla

Instructions

  • Fill a medium sized pan with water and bring to a boil - maybe 1/2 to 3/4 full
  • Add pistachios to the boiling water and boil for 4 minutes
  • Drain the pistachios and place in a clean kitchen towel.
  • Rub the pistachios with the towel to remove the outer skin.
  • Place the pistachios in a high speed blender or a food processor.
  • Add 1/4 cup coconut milk to the pistachios.
  • Pulse or blend until the mixture forms a ball - you will have to scrape down several times.
  • Add the egg yolks and sweetener to the blender and mix until well combines
  • Heat the remaining coconut milk in a small sauce pan until warm when small bubbles appear at the edges.
  • Add the pistachio mixture to the milk in the pan and heat until the mixture reaches 135 F
  • Place mixture in a bowl. It will keep up to 2 weeks.

Nutrition

Calories: 303kcal | Carbohydrates: 16g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Fiber: 2g | Sugar: 1g


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