Craving the rich, creamy flavors of cheesecake but want to stay within your low-carb or ketogenic diet? Pistachio-Walnut Cheesecake is here to satisfy your cravings without the carb overload. This indulgent dessert combines a nutty crust made from pistachios and walnuts, a velvety cream cheese filling, and a hint of natural sweetness for a guilt-free twist on a classic favorite. Perfect for holidays, gatherings, or simply treating yourself, this cheesecake is as satisfying as it is easy to make.
In this article, we’ll guide you through making this keto-friendly creation, discuss its nutritional benefits, and provide tips for customization to suit your taste preferences. Let’s dive into the world of guilt-free baking!
Why Choose Pistachio-Walnut Cheesecake?
Traditional cheesecakes often rely on refined sugar, high-carb crusts, and sugary toppings, making them incompatible with a ketogenic or low-carb lifestyle. By using almond flour, sugar substitutes, and a nut-based crust, you can enjoy all the rich, creamy goodness while staying within your dietary goals. Here’s why this recipe stands out:
Benefits of Pistachio-Walnut Cheesecake:
- Low in Carbs: Uses sugar substitutes and avoids refined sugar and high-carb ingredients.
- High in Healthy Fats: Packed with fats from nuts, cream cheese, and eggs.
- Perfect for Any Occasion: Captures the essence of classic cheesecake in a healthier, low-carb form.
- Customizable: Easily adapt the recipe to suit your sweetness or flavor preferences.
- Make-Ahead Friendly: Can be prepared in advance and stored for later enjoyment.
Ingredients Breakdown
To create Pistachio-Walnut Cheesecake , let’s break down the key components:
1. Crust
The foundation provides structure and texture:
- Pistachios and Walnuts: Adds richness and keeps the crust gluten-free and low-carb.
- Almond Flour: Enhances texture and binds the crust.
- Butter or Coconut Oil: Binds the crust and adds richness.
- Sugar Substitute: Erythritol, monk fruit, or stevia replaces traditional sugar.
- Optional: A pinch of cinnamon for warmth.
2. Cheesecake Filling
This adds indulgence and creaminess:
- Cream Cheese: Provides a rich, tangy base.
- Eggs: Add structure and help set the filling.
- Sugar Substitute: Sweetens the filling without adding carbs.
- Vanilla Extract: Enhances the overall flavor profile.
- Heavy Cream: Adds creaminess and helps achieve a smooth texture.
3. Optional Garnish
This adds flair and extra indulgence:
- Chopped Pistachios or Walnuts: For a crunchy topping.
- Optional: Dusting of powdered erythritol or cocoa powder for added elegance.
Step-by-Step Recipe Guide
Here’s a detailed guide to creating Pistachio-Walnut Cheesecake that will leave you craving more.
Servings: 8-10 slices
Preparation Time: 20 minutes
Baking Time: 50-60 minutes
Chilling Time: 4-6 hours
Ingredients:
- For the crust:
- 1 cup pistachios (unsalted)
- 1/2 cup walnuts (unsalted)
- 1/4 cup almond flour
- 2 tbsp powdered erythritol (or other keto-friendly sweetener)
- 4 tbsp melted butter or coconut oil
- Optional: 1/2 tsp cinnamon
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- For garnish (optional):
- 2 tbsp chopped pistachios or walnuts
- Powdered erythritol for dusting
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease a springform pan and line the bottom with parchment paper.
- Prepare the Crust:
- In a food processor, pulse the pistachios and walnuts until coarsely ground.
- Add the almond flour, powdered erythritol, melted butter (or coconut oil), and optional cinnamon. Pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Add the eggs one at a time, mixing until fully incorporated.
- Stir in the vanilla extract and heavy cream until smooth.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Tap the pan gently on the counter to release any air bubbles.
- Bake:
- Place the springform pan in the oven and bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill:
- Refrigerate the cheesecake for 4-6 hours, or until completely set.
- Garnish and Serve:
- Once chilled, remove the cheesecake from the springform pan.
- Sprinkle chopped pistachios or walnuts over the top and dust with powdered erythritol if desired.
- Slice and serve chilled. Enjoy the creamy, nutty goodness!
Nutritional Information
Per slice (based on 10 servings):
- Calories: ~250-300
- Total Carbs: ~6g (Net Carbs: ~4g)
- Protein: ~6g
- Fat: ~24g
- Fiber: ~2g
This makes Pistachio-Walnut Cheesecake a satisfying, low-carb treat that fits perfectly within a ketogenic or low-carb diet.
Tips for Success
- Use Fresh Ingredients: High-quality nuts and cream cheese ensure the best flavor and texture.
- Prevent Sticking: Line the springform pan with parchment paper for easy removal.
- Adjust Sweetness: Taste the filling before baking and adjust the sweetener to your preference.
- Store Properly: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Customization Ideas
One of the best things about this recipe is its versatility. Here are some ideas to tailor it to your liking:
- Swap Nuts: Use almonds, pecans, or hazelnuts instead of pistachios or walnuts for variety.
- Boost the Flavor: Add a dash of almond extract, lemon zest, or cardamom for extra depth.
- Gluten-Free Option: This recipe is naturally gluten-free, but ensure all packaged ingredients are certified gluten-free if needed.
- Dairy-Free Version: Use dairy-free cream cheese and butter for a plant-based option.
Final Thoughts
Pistachio-Walnut Cheesecake is the ultimate solution for enjoying a rich, creamy treat without derailing your low-carb lifestyle. With its nutty crust, velvety filling, and customizable options, this cheesecake satisfies even the pickiest eaters. Whether you’re serving it for desserts, snacks, or special occasions, this recipe delivers big flavor in every bite.
Whether you’re hosting a casual gathering, feeding your family, or simply craving a comforting treat, this dish proves that healthy eating doesn’t have to mean sacrificing taste. Plus, its adaptability ensures that everyone—regardless of dietary preferences—can enjoy a serving.
So grab your ingredients, fire up your creativity, and get ready to indulge in a treat that’s as satisfying as it is nutritious. Trust us—once you try this Pistachio-Walnut Cheesecake, you’ll never miss the carb-heavy originals!
Print
Pistachio-Walnut Cheesecake: A Low-Carb, Keto-Friendly Delight
- Total Time: 8 hours 80 minutes
Description
A creamy delight with nutty crunch and sweet honey goodness!
Ingredients
1 cup lightly packed cookie crumbs (from 11 or 12 cookies, preferably Biscoff) 1/2 cup pistachios 1/2 cup walnuts 1/2 tsp kosher salt 3 tbsp unsalted butter, melted Nonstick baking spray 24 oz cream cheese 1/2 cup honey 3 tbsp all-purpose flour 1 tsp lemon zest 2 tsp vanilla extract 2 tsp lemon juice 3/4 cup plus 2 tbsp granulated sugar, divided 2 cups sour cream, at room temperature, divided 3 large eggs, at room temperature
Instructions
Preheat oven to 325°F. Pulse cookie crumbs, pistachios, walnuts, and 1/4 teaspoon salt in a food processor until finely ground. Add melted butter; pulse to combine.
Press cookie crumb mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with baking spray. Place pan on a rimmed baking sheet. Bake until fragrant and just set, about 10 minutes. Place baking sheet on a wire rack; let crust cool for 30 minutes.
Beat cream cheese with an electric mixer until smooth, 1 to 2 minutes. Add honey, flour, vanilla, lemon zest and juice, 3/4 cup sugar, 3/4 cup sour cream, and remaining 1/4 teaspoon salt. Beat on medium-low speed, stopping to scrape down sides of bowl as needed, until combined, about 1 minute. With mixer on low speed, add eggs, 1 at a time, beating until just combined after each addition. Pour cream cheese mixture into cooled crust; spread in an even layer.
Place springform pan on baking sheet in oven. Bake cheesecake until edges are puffed and set but center 5 inches of cheesecake is still jiggly, 35 to 40 minutes.
Meanwhile, stir together remaining 2 tablespoons sugar and 1 1/4 cups sour cream in a small bowl.
Remove cheesecake from oven; dollop sour cream mixture over top and gently spread in an even layer. Return cheesecake to oven and bake until sour cream mixture is just set, 5 to 10 minutes. Let cool on wire rack for 1 hour. Refrigerate, uncovered, for at least 8 hours and up to 24 hours.
Remove sides of springform pan; transfer cheesecake to a platter. Top with pistachios, walnuts, and honey.
- Prep Time: 30 mins
- Cook Time: 50 mins
Nutrition
- Serving Size: 12
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 6g