Smooth and creamy, with a rich nutty flavor, this Keto Pistachio Cream will delight your tastebuds. Inspired by the Italian delicacy, this lightly sweetened treat is delicious as a spread, a filling, or straight from the spoon. And it takes just minutes to make!
I have fallen in love with pistachios! I am late to the trend, as I often am, but no matter. It’s such fun to work them into recipes like Keto Pistachio Cake and Keto Pistachio Ice Cream. That unique nutty flavor and subtle green color has won me over.
And now I’ve made a sugar-free version of crema al pistacchio (aka pistachio cream). You may be wondering if this is the same stuff that’s in the famous Dubai chocolates, and indeed it is. This sweet Italian spread is more than just pistachio butter, my friends. It also contains cream and white chocolate for a truly decadent treat. It also happens to be incredibly easy to make.
I have plans for this luscious stuff, so stay tuned!
Ingredient Notes
- Pistachios: You can use roasted or raw pistachios. I like roasted because they make the cream more flavorful.
- Oil: A neutral tasting oil like avocado oil works well. This will help make a smoother pistachio butter.
- Sweetener: Use a powdered sweetener to avoid grittiness. It can be erythritol, allulose, or any sweetener as long as it’s powdered.
- Heavy cream: To help melt the white chocolate.
- White chocolate: Lily’s or ChocZero are both good choices.
How to Make Keto Pistachio Cream
- Grind the pistachios: Place the nuts in a high powered processor or blender and process until finely ground.
- Blend in other ingredients: Add the oil, sweetener, and salt and continue to process until it becomes a smooth nut butter.
- Melt the chocolate: Place the cream and white chocolate in a double-boiler over low heat and stir constantly until melted and smooth.
- Stir together: Add the pistachio butter to the white chocolate mixture and carefully stir in until well combined.
Carolyn’s Tips for Success
If you want a bright green cream, you will need to blanch and peel the pistachios first. This requires boiling them in water for a few minutes, and rubbing them in a kitchen towel to remove the skins. It’s more labor intensive and it doesn’t change the flavor.
White chocolate is very finicky, so melt it with care. Stay near the double boiler and stir almost constantly.
The keto pistachio cream will thicken up in the fridge quite a bit. Let it come to room temperatures to loosen up a bit. You can also stir in a little more cream or some almond milk to help smooth it out.
How to Use Keto Pistachio Cream
Similar to my homemade Keto Nutella, this creamy pistachio spread is perfect for working into other treats. I have some delicious recipes on the way! But if you just want to dig in, here are a few ideas:
- Spread it on Keto Vanilla Wafers
- Drizzle it over some keto pancakes or waffles
- Use it as a topping for keto vanilla ice cream
- Spread some on a piece of low carb chocolate (deconstructed Dubai chocolate!)
- Eat it with a spoon!
More Keto Treats to Love!
Keto Pistachio Cream Recipe
Equipment
Ingredients
- 3/4 cup (92.25 g) pistachios, raw or roasted, unsalted
- 2 tbsp (28.4 g) avocado oil
- 2 tbsp (20.29 g) powdered sweetener
- 1/8 tsp salt
- 1 ounce (28.35 g) sugar-free white chocolate chips
- 1/3 cup (79.33 g) heavy cream
Instructions
- Place the pistachios in a high powered blender or food processor and process until finely ground.
- Add the oil, sweetener, and salt and blend until super smooth and creamy.
- In a heatproof bowl set over a pan of barely simmering water, combine the cream and the white chocolate. Stir continuously until the white chocolate is melted and smooth. Remove from heat.
- Add the pistachio butter to the cream mixture and slowly stir until well combined.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Unbelievably I was going try and create this on my own, adapting your keto hazelnut spread recipe. I have literally JUST bought the pistachios! I tried a few spoonfuls of the full sugar stuff for the first time recently and was blown away, hence wanted a keto version. And here you are! Will make it now and report back. Thank you for everything Carolyn 🙇♀️
Great minds think alike, I guess!
Ok. Recipe was super easy peasy, all worked exactly as said in the recipe 🤩 I used MCT oil instead of avocado as that’s all I had and it tastes superb!!
I toasted the pistachios in my dry skillet and that worked wonders. I did have a challenge getting the nuts super fine, and they didn’t churn into a nutbutter like the hazelnuts do, even after 15 mins? But nee worries lass, it looks just like Carolyn’s picture and as always, tastes amazing. Thank yuuuu!
And it literally took 10 mins, even doing my own roasting.
Straight from the bowl via a spoon into my mouth… 😋
I pipe this stuff into creme puff pastry. It’s amazing!!
How lovely!
Oooh, keto cannoli here we come!! 🥳