About This Recipe
These No-Bake Pistachio Rose Keto Cheesecake Cups are silky, floral, and delightfully nutty—an effortless dessert that feels bakery-level without turning on the oven. They’re grain-free, sugar-free, and ideal for make-ahead entertaining or portion-controlled treats. Yield: 8 cups. Category: Dessert. Difficulty: Easy. Seasonality: Year-round.
Ingredients
- Crust: 1 1/2 cups almond flour, 4 tbsp melted coconut oil, pinch of salt
- Filling: 16 oz cream cheese (softened), 1/2 cup powdered erythritol, 1–2 tsp culinary rose water, 1/2 tsp ground cardamom
- 1 cup cold heavy whipping cream (whipped to soft peaks)
- 1/2 cup shelled pistachios, chopped
- Garnish: Crushed pistachios and optional unsprayed dried rose petals
Instructions
- Line 8 silicone muffin cups (or ramekins). Toast the almond flour in a dry skillet over medium heat for 3–4 minutes until fragrant; cool 5 minutes.
- Stir in the melted coconut oil and a pinch of salt until the mixture clumps. Press about 2 tablespoons into each cup to form a crust; refrigerate.
- In a mixing bowl, beat softened cream cheese with powdered erythritol, rose water (start with 1 tsp), and cardamom until smooth and fluffy.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until silky and unified.
- Fold in the chopped pistachios. Spoon or pipe the filling over the chilled crusts and smooth the tops.
- Chill for 2–3 hours until set. Garnish with crushed pistachios and optional rose petals.
- Keep refrigerated up to 4 days. Serve chilled.
Keto Focus
These cheesecake cups use a grain-free almond flour crust and sugar-free sweetener to keep carbs low, while cream cheese and heavy cream provide satisfying fats. Each serving comes in around 5–6g net carbs, making it a decadent yet keto-aligned dessert.
Nutrition Facts (per serving)
- Calories: 510
- Protein: 10g
- Fat: 50g
- Total Carbs: 9g
- Fiber: 3.5g
- Net Carbs: 5.5g
Tips & Variations
- Rose water 101: Brands vary in strength—start with 1 teaspoon, then add to taste to avoid overpowering the flavor.
- Sweetener swap: Use a powdered erythritol/monkfruit blend for a smoother finish and less cooling effect.
- Nut-free crust: Substitute almond flour with sunflower seed flour; use chopped pumpkin seeds in place of pistachios.
- Dairy-free option: Try a dairy-free cream cheese and whip full-fat coconut cream; flavor and texture will vary slightly.
- Flavor twist: Add a pinch of saffron or swap cardamom for vanilla and lemon zest.
- Make-ahead & freeze: Freeze set cups (without petals) up to 1 month. Thaw overnight in the fridge, then garnish before serving.