For those who adore a sugar-free, low-carb dessert, a Keto Pistachio Pudding is a dream come true. Whether strictly following the keto diet or simply seeking a healthier treat, these recipes offer a versatile and satisfying option. From quick mousse cups to elegant no-bake cheesecakes and fudges, there's a pistachio pudding creation for every occasion.
Two-Ingredient Keto Pistachio Mousse
This simple recipe is perfect for a quick and easy dessert. All that's needed is heavy whipping cream and a small box of instant pistachio pudding.
Ingredients:
- 2 cups heavy whipping cream
- 1 - 1oz. small box of instant pistachio pudding (sugar-free or regular)
- Optional: Extra pistachios for crunch
Instructions:
- Mix the whipping cream and the box of pistachio pudding using a hand mixer on medium speed.
- Once mixed, enjoy immediately or refrigerate for later.
- Optional: Add a few extra pistachios for added crunch.
This dish is incredibly versatile. Substitute any flavor of pudding, sugar-free or not, to customize it. For a rich treat, try chocolate pudding. For something lighter, use lemon or vanilla. Experiment to find your favorite combination.
Pistachio Pudding Salad
This Pistachio Pudding Salad is a delightful side dish or dessert, perfect for family dinners or holidays like St. Patrick’s Day or Christmas.
Ingredients:
- Pistachio pudding mix
- 16 oz. crushed pineapple, drained
- 8 oz. cottage cheese
- Cool Whip
- 2 tablespoons pineapple juice (or more, to taste)
- Optional: Chopped pecans or mini marshmallows
Instructions:
- In a large bowl, mix together the dry pistachio pudding mix with the drained crushed pineapples.
- Mix in the cottage cheese, then fold in the Cool Whip.
- Add 2 tablespoons of the pineapple juice, and more if desired.
- If using, mix in the chopped pecans or mini-marshmallows.
The addition of cottage cheese sets this Pistachio Pudding Salad apart, creating a unique and delicious texture. The green color makes it ideal for festive occasions.
Read also: Easy Low-Carb Cheese Crackers
Low-Carb Pistachio Mousse
This recipe uses all-natural ingredients and gets its beautiful green color from matcha tea. It's suitable for low-carb, keto, LCHF, Atkins, diabetic, gluten-free, or grain-free diets.
Ingredients:
- 1 1/2 cup unsweetened original almond milk
- 1/2 cup unsalted raw pistachios
- 1/4 cup granulated stevia/erythritol blend (Pyure)
- 1 teaspoon xanthan gum
- 1/2 teaspoon matcha ceremonial grade
- 1 pinch sea salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons granulated stevia/erythritol blend (Pyure)
- 1/2 cup unsalted raw pistachios (for garnish)
Instructions:
- Infuse the Almond Milk: Pour the almond milk into a jar or glass container with a cover. Stir in the 1/2 cup raw pistachios. Cover and refrigerate for 24-48 hours to allow the milk to absorb the pistachio flavor.
- Strain the Pistachios: After soaking, strain out the nuts from the milk, pouring the milk into a large measuring cup. Discard the soaked pistachios.
- Prepare the Pudding Base: In a 1 1/2 -2 quart saucepan, whisk together the 1/4 cup sweetener, xanthan gum, matcha, and sea salt.
- Combine Wet and Dry Ingredients: Add the egg yolks to the pistachio-flavored milk and whisk together. Add this liquid mixture very slowly (a tablespoon at a time) to the dry ingredients in the saucepan, whisking constantly.
- Cook the Pudding: Place the saucepan over medium-low heat and bring to a simmer, whisking frequently. Remove from heat.
- Add Vanilla: Stir the vanilla extract into the pudding mixture.
- Cool the Pudding: Allow the pudding to cool for several minutes at room temperature, then refrigerate for 2-3 hours, or until chilled.
- Whip the Cream: In a medium mixing bowl, beat whipping cream and the two tablespoons of sweetener until soft peaks form. Add vanilla and beat again until stiff peaks form.
- Combine and Fold: Stir 1/3 of the whipped cream into the pistachio pudding mixture to lighten. Fold in the rest of the whipped cream.
- Garnish and Serve: Top with fresh pistachios before serving.
The recipe uses real pistachios to achieve an authentic pistachio flavor. Soaking the pistachios in almond milk infuses the milk with flavor, which is then used to create a thick pudding. Whipped cream is folded in to lighten the texture, resulting in a fluffy mousse. Matcha tea provides a natural green color and antioxidants. If matcha tea is unavailable, a bit of natural green food coloring can be used, or the color can be omitted altogether.
Keto Pistachio Fudge
This easy Keto Pistachio Fudge requires minimal baking time and only a few ingredients. It's a great way to satisfy a sweet tooth while staying low-carb and sugar-free.
Ingredients:
- Cocoa butter
- Mascarpone cheese (or cream cheese in a pinch)
- Butter
- Almond extract
- Vanilla extract
- Salt
- Erythritol
- Green food coloring (optional)
- Psyllium powder
- Pistachios
Instructions:
- Put the cocoa butter pieces into a medium-sized bowl and microwave on high for 2 minutes.
- Stir in the mascarpone, butter, almond extract, vanilla extract, salt, and erythritol.
- Whisk until smooth.
- Add the food coloring (if using) and psyllium powder.
- Whisk until smooth and blended.
- Stir in the pistachios.
- Pour into a loaf pan lined with parchment paper for a thicker fudge, or a baking sheet lined with parchment paper for a thinner bark.
- Chill until firm.
- Slice or break into pieces and divide equally into 12 portions to serve.
This fudge can be made as a thicker fudge or a thinner bark, depending on personal preference. It can be stored in the fridge or freezer for weeks or months.
Keto Pistachio No-Bake Cheesecake
This recipe is perfect for any occasion and uses only simple, sourced ingredients. The crust is grain- and gluten-free and low in carbs.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Keto Almond Crust:
- Almond flour
- Chopped pistachios
- Sugar substitute (Lakanto Monk Fruit or Pyure)
- Salt
- Melted butter
- Keto Pistachio No-Bake Cheesecake Filling:
- Softened cream cheese (full-fat, room temperature)
- Sour cream
- Sugar substitute (Lakanto Monk Fruit or Pyure)
- Pistachio extract
- Green food coloring
- Salt
- Cold heavy whipping cream
- Chopped pistachios (for topping)
Instructions:
- Prepare the Crust:
- Mix the almond flour, chopped pistachios, sugar substitute, and salt in a small bowl.
- Add the melted butter and stir until well combined.
- Press the crust to the bottom of 4-ounce mason jars or a 9-inch pie dish.
- Place the mason jars with the crust in the refrigerator while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt. Scrape the sides of the bowl several times.
- Add the cold, heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
- Assemble the Cheesecakes:
- Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie, spread the filling to the prepared crust.
- Sprinkle the tops of each mini cheesecake with chopped pistachios.
- Chill:
- Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie, chill the cheesecake for a minimum of 6-8 hours.
Using full-fat cream cheese and a quality sugar substitute like Lakanto Monk Fruit is key to the texture and flavor of this cheesecake.
Sugar-Free Pistachio Pudding
This recipe is a healthier take on classic pistachio pudding, reminiscent of Watergate salad or pistachio delight. It's high in protein and doesn't taste like cottage cheese, despite being made with it.
Ingredients:
- Full-fat (4%), small-curd cottage cheese
- Sugar-Free Pistachio Pudding (Jell-O brand is recommended)
- Sugar-free Whipping Cream
Instructions:
- Blend Cottage Cheese: In a food processor, pulse cottage cheese until smooth.
- Add Pistachio Pudding Mix: Add pistachio pudding mix and pulse until thoroughly combined. Be careful not to pulse the pudding mix for too long, as it can gum up.
- Fold in Whipping Cream: Use a spatula to remove the cottage cheese mixture from the processor and place it in a serving bowl. Fold in whipping cream until well combined. Do not over mix.
- Finish and Serve: Top with nuts, fresh berries, or more whipping cream.
This pudding is high in protein, which helps keep you full for longer. Using sugar-free pudding mix and whipping cream keeps the carb count low.
Keto Pistachio Pudding Pie
This creamy, luscious pie doesn’t require cooking, making it a fast and easy low-carb dessert.
Ingredients:
- Keto pistachio shortbread cookie dough (for the crust)
- Store-bought, unnaturally bright green, and artificially sweetened pistachio pudding
Instructions:
- Preheat the oven to 350 degrees F.
- Mix the crust ingredients well and chill for 15 minutes.
- Follow the instructions on the pudding packaging.
- Pour the pudding into the crust.
- You can eat this pie immediately after making - no extra chilling or freezing required for it to set.
Read also: Magnesium Supplements for Keto