Description
Keto Persian Pistachio-Rose Water Fudge is a must-try!
Ingredients
Scale
- 1 cup shelled and finely chopped pistachios
- 1 cup almond flour
- 1/2 cup unsweetened coconut flakes
- 1/2 cup melted coconut oil
- 1/4 cup erythritol or another keto-friendly sweetener
- 1/4 cup rose water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cardamom (optional)
- Chopped pistachios for topping
Instructions
- Mix the chopped pistachios, almond flour, coconut flakes, erythritol, and sea salt in a large bowl until well blended.
- In another bowl, combine the melted coconut oil, rose water, vanilla extract, and cardamom (if using) and whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until a thick, cohesive dough forms.
- Prepare an 8×8 inch baking dish by lining it with parchment paper, allowing some paper to hang over the edges for easy lifting later.
- Spoon the fudge mixture into the dish, pressing it down firmly and evenly with a spatula.
- Top with additional chopped pistachios, gently pressing them into the surface.
- Place the dish in the refrigerator for a minimum of 2 hours to allow the fudge to firm up.
- Once set, carefully lift the fudge out using the parchment paper and slice into squares.
Notes
- Ensure the coconut oil is melted but not hot when mixing.
- For a stronger flavor, increase the amount of rose water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Persian
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg