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Low Carb Keto Pistachio Cheesecake Fluff Recipe
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In the instructions for crafting this delightful keto pistachio cheesecake fluff, we forgot to mention that you have the choice to garnish it with a dollop of whipped topping and a sprinkling of pistachio nuts.
Please bear in mind that the carb content of these toppings is not included in our carb count estimation. Therefore, if you opt to include these toppings, be sure to factor in their carb content as well.
If you've enjoyed this keto-friendly recipe, we invite you to explore a selection of other delectable keto recipes as well. Just follow us on Facebook and this Blog for when we post. I wish I could post multiple times a day like some of these other pages. But I'm just one person. I work and it takes time to make the recipe cards, Takes time to post to my recipe blog. I want do my best to make it as user friendly as possible. Once I can afford a nice WordPress website that's where I'll be posting too.
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Low Carb Ingredients Needed:
- 1 Packet Unflavored Gelatin
- 1 Packet Sugar-Free Pistachio Pudding Mix
- 8 oz Cream Cheese, room temperature
- 8 oz Heavy Cream
- 1/2 Cup Water
How to Prepare Keto Pistachio Cheesecake Fluff:
Using a stand mixer with the whisk attachment or an electric mixer in a large bowl, whip heavy whipping cream until stiff peaks form. Set this aside.
Microwave water until it boils, then add the gelatin packet and stir with a fork until it fully dissolves. Allow it to cool slightly, and then set it aside.
In a spacious mixing bowl, use a hand mixer to beat the cream cheese until it becomes smooth and creamy.
Gradually pour about one-third of the dissolved gelatin mixture into the cream cheese and beat on low speed until well combined.
Once that's mixed in, add another third of the gelatin mixture and blend again. Finally, pour in the remaining gelatin mixture and mix until thoroughly incorporated.
Add the pudding powder to the mixture and continue mixing until it's fully blended.
Now, gently fold in the whipped cream until everything is well combined.
Divide the keto pistachio cheesecake fluff evenly into six 4 oz jelly jars. If you don't have jars, any airtight containers will work. Just be sure to distribute the cream cheese mixture evenly among them.
Place the lids on the jars and place the jars in the fridge to chill for at least two hours to allow them to set up.
When ready to serve, you can serve it as is or top it with a dollop of full-fat whipped cream and a few salted pistachio nuts.
Frequently Asked Questions About Keto Cheesecake Fluff:
Q1. Can I substitute Cool Whip for heavy cream in this recipe?
A1. Yes, you can use Cool Whip as a substitute for heavy cream, but please be aware that it will alter the carb and fat content of the recipe.
Q2. Is it possible to add a crust to this keto dessert?
A2. You can certainly add a crust if you like. However, be mindful that any alterations to the recipe will impact the net carb and fat counts. One low-carb option is to create a pistachio crust by mixing melted butter with crushed or chopped pistachios. Avoid using a graham cracker crust, as it would significantly increase the carb content.
Q3. Can this be used as a pistachio cheesecake dip?
A3. Yes, you can adapt it for use as a dip. To do so, omit the gelatin and add an extra 1/2 cup of cold heavy cream to achieve the desired consistency.
Q4. Can I use this same recipe with different pudding flavors for variety?
A4. Absolutely! You can experiment with various sugar-free pudding flavors, such as lemon or banana cream, to create different delicious desserts.
Q5. Can I make this in a springform pan like a traditional cheesecake?
A5. No, this recipe does not set as firmly as a traditional cheesecake and has a thick, creamy mousse-like texture, making it unsuitable for slicing like a baked cheesecake.
Q6. Can I prepare this ahead of time for family gatherings or parties?
A6. Certainly! This pistachio cheesecake fluff can be made in advance and stored in the fridge for up to 5 days if properly stored.
Q7. Can I double this recipe to serve a larger group?
A7. Yes, you can easily double all the ingredients to make a larger batch. This is a great option for larger low-carb family gatherings, as it's always a crowd-pleaser and sure to become a family favorite.
Equipment
Ingredients
- 1 Packet Unflavored Gelatin
- 1 Packet Sugar-Free Pistachio Pudding Mix
- 8 oz Cream Cheese room temperature
- 1 Cup Heavy Cream or 8 oz
- 1/2 Cup Water
Instructions
- In a stand mixer with the whisk attachment beat heavy whipping cream until stiff peaks form. Then set aside.
- Heat water in the microwave until boiling. Then dump in the gelatin packet and mix with a fork until fully dissolved. Set aside and allow to slightly cool.
- In a large mixing bowl using a hand mixer beat the cream cheese until nice and smooth.
- Pour about 1/3 of the water mixture into the cream cheese and beat on low speed.
- When you have that mixed well add another third and mix again. Then pour in the remaining water mixture and mix again until fully blended.
- Next, dump the pudding powder into the mix and mix until fully blended.
- Now had in the whipped cream and mix until fully blended.
- Evenly divide the keto pistachio cheesecake fluff into (6) 4 oz jelly jars.
- Place the lids on the jars and place the jars in the fridge to chill for at least two hours to allow them to set up.
- When ready to serve, you can serve it as is or top it with a dollop of full-fat whipped cream and a few salted pistachio nuts.
These Are Estimated Nutrition Facts
Nutrition Facts
Keto Pistachio Cheesecake Fluff Recipe
Amount Per Serving (1 serving)
Calories 284Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 83mg28%
Sodium 324mg14%
Potassium 88mg3%
Carbohydrates 7g2%
Sugar 3g3%
Protein 4g8%
Vitamin A 1091IU22%
Vitamin C 0.2mg0%
Calcium 64mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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