No-Bake Pistachio Cardamom Keto Cheesecake Cups

About This Recipe

These no-bake pistachio cardamom keto cheesecake cups are silky, spiced, and irresistibly creamy. A buttery almond flour base is topped with a cloud-like cheesecake filling, warm cardamom, and a pistachio crunch—perfect for effortless entertaining or make-ahead treats.

Ingredients

Crust

• 1 1/4 cups fine almond flour
• 4 tbsp unsalted butter, melted
• 2 tbsp powdered erythritol/monk fruit sweetener
• 1/4 tsp ground cardamom
• Pinch of salt

Filling

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol/monk fruit sweetener (to taste)
• 3/4 tsp ground cardamom
• 1 tsp vanilla extract
• 3/4 cup heavy cream, cold
• 1/3 cup pistachios, finely chopped (plus extra for topping)
• Optional: zest of 1/2 lemon

Instructions

1. Line a 12-cup muffin tin with parchment liners (or use silicone molds) and set aside.
2. Make the crust: In a bowl, combine almond flour, melted butter, 2 tbsp sweetener, 1/4 tsp cardamom, and a pinch of salt until it resembles damp sand.
3. Divide the crust mixture among liners and press firmly to form a thin base. Chill while you make the filling.
4. Make the filling: In a large bowl, beat softened cream cheese with remaining sweetener, 3/4 tsp ground cardamom, vanilla, and a pinch of salt until smooth.
5. With the mixer running, slowly stream in cold heavy cream and whip until thick, fluffy, and pipeable (stiff peaks).
6. Fold in finely chopped pistachios, reserving some for topping. Add optional lemon zest for brightness.
7. Spoon or pipe filling over crusts. Smooth tops and sprinkle with reserved pistachios.
8. Chill 2–3 hours (or freeze 30 minutes) until set. Serve cold and enjoy.

Keto Focus

These cheesecake cups skip sugar and high-carb cookies by using an almond-flour butter crust and a sugar-free sweetener. High-fat dairy and nuts keep carbs low and satiety high—about 3g net carbs per cup.

Nutrition Facts (per cup)

• Calories: 280
• Protein: 6g
• Fat: 26g
• Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g

Tips & Variations

• Flavor swap: Try ground cinnamon or pumpkin pie spice in place of cardamom.
• Nut-free option: Use sunflower seed flour instead of almond flour for the crust.
• Dairy-free tweak: Use dairy-free cream cheese and coconut cream; increase sweetener slightly to offset coconut’s natural flavor.
• Texture tip: For ultra-smooth filling, beat cream cheese until completely lump-free before adding cream.
• Serving idea: Top with a few raspberries or a drizzle of melted sugar-free white chocolate.

Make Ahead & Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze on a tray until solid, then store in a freezer bag for up to 2 months. Thaw in the fridge 1–2 hours before serving.