Keto Italian Pistachio Cream
This Pistachio Cream is so creamy and delish! It has several uses, or just eat as is.
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