Keto Pistachio cookie frosting
If you’re a fan of pistachios, these keto pistachio cookies are calling your name. Unlike other pistachio cookie recipes, these low-carb cookies use only natural ingredients, so no artificial pudding mix used here. Keto Pistachio cookie frosting
This ensures that these cookies are both grain-free and keto-friendly. Plus it allows for the pistachios to be the star, as they should be.
They have a soft-baked texture with the pistachios adding the perfect amount of crunch.
I love the pale green color they have, making them a festive choice for the holidays, think how well-received these will be on Christmas, Easter and of course St. Patrick Day.
However, the fact that it’s also a simple and fuss-free recipe makes them a welcome treat all year round.
yield: 24prep time: 40 minutes cook time: 15 minutes total time: 55 MINUTES
Ingredients
- 1 cup of coconut flour
- 1 ½ teaspoon of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 4 ounces of full-fat cream cheese, softened
- 1 cup granulated sugar substitute
- 4 eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 cup of finely chopped salted pistachios, reserve 1/4 for icing
- 1-2 drops of green food coloring, optional
Keto Vanilla Glaze: Keto Pistachio cookie frosting
- 1/2 cup of confectioners’ sugar substitute
- 3 tablespoon of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1/4 cup of finely chopped pistachios to sprinkle on top of the iced cookies
Instructions
- Pre-heat oven 350 degrees
- Stir together coconut flour, baking powder, salt and set aside the dry ingredients.
- In a separate bowl, beat together butter, cream cheese, sugar substitute, vanilla extract, until fully combined using an electric mixer set to medium speed.
- Next, add the eggs one at a time, and beat well after each addition.
- If adding the optional food coloring do so at this time.
- Add dry ingredients to wet mixture, stir until fully combined.
- Stir in 3/4 cup of finely chopped pistachios.
- Next, chill the dough for at least ½ hour.
- Using a small cookie scoop add the cookies to a lightly greased cookie sheet or parchment-lined sheet.
- Flatten slightly each ball onto the prepared cookie sheet.
- Bake for 15-18 minutes or until lightly brown around the edges.
- Allow cookies to cool for 30 minutes before drizzling the vanilla glaze.
- Store cookies in the refrigerator for up to 5 days and freeze for up to 3 weeks.
Keto Vanilla Glaze
- In a small bowl combine sugar-free confectioner’s sweetener, vanilla extract, and heavy whipping cream.
- Drizzle the glaze over the fully cooled cookies.
- While the glaze is still wet add the reserved chopped pistachios.
