Description
Delightful Keto Pistachio Rose Cheesecake Bites that are low in carbs and perfect for a keto diet.
Ingredients
Scale
- 1 cup raw pistachios, shelled and unsalted
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1/4 cup heavy cream
- 1 teaspoon rose water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup crushed pistachios (for topping)
- Fresh rose petals (for garnish, optional)
Instructions
- In a food processor, pulse the raw pistachios until finely ground. Reserve 2 tablespoons for topping.
- In a mixing bowl, combine the ground pistachios, softened cream cheese, powdered erythritol, heavy cream, rose water, vanilla extract, and salt. Mix until smooth and creamy.
- Line a mini muffin tin with paper liners. Spoon the cheesecake mixture into each liner, filling them about 3/4 full.
- Smooth the tops with a spatula and sprinkle the reserved crushed pistachios on top.
- Place the muffin tin in the freezer for at least 2 hours or until the cheesecake bites are firm.
- Once set, carefully remove the bites from the muffin tin and garnish with fresh rose petals if desired.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- For a chocolate twist, add 1 tablespoon of unsweetened cocoa powder to the cheesecake mixture.
- Substitute almond extract for rose water for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours (freezing time)
- Category: Dessert
- Method: No-bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 0g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg