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.

5 from 2 votes

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:

Calories: 303kcal

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.

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