Pistachio Keto Cookies Recipes

PISTACHIO DROP COOKIES

Steps:

• Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
• Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

KETO PISTACHIO NO-BAKE CHEESECAKE

Steps:

• Mix in a small bowl the almond flour, chopped pistachios, sugar substitute, salt.
• To this mixture add the melted butter.
• Stir until well combined.
• Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
• Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
• In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
• Scape 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.
• 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 to the tops of each mini cheesecake with chopped pistachios.
• Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
• Store the cheesecake in the refrigerator for up to 5 days.

PISTACHIO KETO COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with coconut oil.
• Beat butter in a bowl until creamy. Add eggs one at a time, and mix until well combined. Mix in cream cream cheese, coconut flour, baking powder, instant pistachio pudding mix, and sweetener until well combined.
• Drop cookies in tablespoon-sized dollops on the prepared baking sheet.
• Bake in the preheated oven until cookies are brown around the bottom edges and lightly browned on the tops, 10 to 15 minutes.