Keto-Friendly Pistachio Delight

Allergens

Tree Nuts, Dairy

Ingredients

• 1. 1 cup heavy whipping cream 2. 1/2 cup unsweetened almond milk 3. 1/4 cup granulated erythritol 4. 1 teaspoon vanilla extract 5. 1/2 teaspoon ground cinnamon 6. 1/4 teaspoon ground cardamom 7. 1 1/2 cups shelled pistachios, divided 8. 1/2 cup unsweetened dark chocolate, finely chopped

Instructions

1. In a large mixing bowl, combine the heavy whipping cream, almond milk, erythritol, vanilla extract, cinnamon, and cardamom. Whisk until the erythritol is dissolved.
2. In a high speed blender or food processor, pulse 1 cup of pistachios until finely ground. Add the ground pistachios to the mixing bowl and blend until well incorporated.
3. Transfer the mixture into a large glass trays and freeze for 4 hours or until set.
4. Once the mixture is frozen, remove from the freezer and let it thaw for 10 minutes.
5. Using a double boiler, melt the finely chopped dark chocolate.
6. In a shallow dish, spread out the remaining pistachios and crush them coarsely with a rolling pin or a heavy object.
7. Dip each frozen dessert into the melted chocolate to coat evenly, then roll in the crushed pistachios.
8. Return the coated desserts to the freezer for 5 minutes to set the chocolate.

Chef’s Insight

Using high-quality dark chocolate can elevate the overall taste and experience of this dessert.

Notes

This dessert is perfect for those on a ketogenic diet, as it is low in carbs and high in healthy fats.