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 is used here.
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 holiday season; think how well-received these will be on Christmas, Easter, and, of course, St. Patrick’s Day.
However, the fact that it’s also a simple and fuss-free recipe for sugar-free pistachio cookies makes them a welcome treat all year round.
I invite you to check out our entire collection of keto cookies for other yummy options.
And our entire collection of keto coconut flour recipes for more delicious recipes!
Keto Pistachio Cookies
Having a homemade cookie recipe that comes together quickly is important to me.
After all, I aim to create keto recipes that stop cravings in their tracks but are also simple to execute.
When I embarked on coming up with a low-carb pistachio cookie recipe, I was inspired by my recipe for keto lemon cookies. By swapping out a couple of ingredients, I was able to create a sugar-free pistachio cookie that even non-keto folks will enjoy.
How To Make Keto Pistachio Cookies
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A key to keto baking is making sure that all your ingredients are at the correct temperature before attempting to make the recipe.
Usually, this means having the ingredients at room temperature unless otherwise indicated. Since the base of this cookie recipe uses cream cheese, this step was crucial.
Otherwise, the dough will end up being dotted with little pieces of cream cheese, and that’s not what you want. The eggs and butter also need to be at room temperature to ensure proper blending and rising.
These cookies also feature a keto vanilla glaze that, although not necessary, certainly adds a nice touch. Plus, it allows for more crushed pistachios to be sprinkled on the baked cookies. So worth the little extra step!
To make these low carb cookies you’ll begin by preheating the oven to 350 degrees. Then in a small bowl, stir together coconut flour, baking powder, and salt, and set aside the dry ingredients.
In a separate large bowl, beat butter, cream cheese, sugar substitute, and vanilla extract until fully combined using an electric mixer set to medium speed.
Next, you’ll add the eggs one at a time and beat well after each addition.
If adding the green food coloring to cookie batter, then do so at this time.
Then you’ll add dry ingredients to the wet mixture, and stir until fully combined.
Fold in the finely chopped pistachios and then chill the cookie dough for at least ½ an hour.
Using a small cookie scoop, add the cookies to a lightly greased cookie sheet or parchment-lined sheet.
Flatten each ball slightly onto the prepared cookie sheet. Then bake for 15-18 minutes or until lightly brown around the edges.
Allow cookies to cool for 30 minutes before drizzling the vanilla glaze and topping with the reserved chopped pistachios.
Store cookies in the refrigerator for up to 5 days and freeze for up to 3 weeks.
The following are all the ingredients needed to make these keto-friendly pistachio cookies. Note that the full printable recipe is at the bottom of the page.
Ingredients And Tools Needed To Make Pistachio Keto Cookies
Nutty pistachios come together in a recipe for low carb cookies that have only 1.5 g net carb.
The following are the ingredients needed. Note that the full nutritional information is in the printable recipe card at the bottom of the page.
- Coconut flour
- Baking powder
- Sea salt
- Cream cheese
- Granulated sugar substitute
- Salted shelled pistachios
- Confectioner’s sugar substitute, for the icing
- Heavy whipping cream
- Vanilla extract
- Cookie sheet
- Parchment paper
- Electric mixer
- Cooling rack
Sugar Substitute Options
When it comes to choosing which sugar substitute to use for these low-carb cookies, I have several for you to choose from.
My absolute favorite is Lakanto Monk Fruit, probably because the texture is spot on and since there is barely any aftertaste. I will say that I am also partial to the brand Swerve which is an erythritol blend.
Similar to Lakanto, it uses sugar alcohols and has a 0 % impact on blood sugar. This my friend, is a major win!
You could also use the stevia and erythritol-based brand Pyure for this cookie recipe. But if using Pyure, you will want to use 1/2 the amount called for since it’s a lot sweeter.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar, half sucralose product and will be too high in carbs to be considered keto-friendly.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
If you want an almond flour version of this recipe, you can use our almond flour sour cream cookies as the base and then simply fold in the cup of chopped pistachios and make the vanilla icing from this recipe.
Be sure to check out our Amazon Store for our recommendations before you leave. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
I pray these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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- 1 cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened
- 4 ounces of full-fat cream cheese , softened
- 1 cup granulated sugar substitute
- 4 eggs, room temperature
- 1 teaspoons 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:
- 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
- Preheat the oven 350 degrees
- Stir together coconut flour, baking powder, and salt, and set aside the dry ingredients.
- In a separate bowl, beat together butter, cream cheese, sugar substitute, and 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 the wet mixture, and 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 each ball slightly 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.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 8.5gSaturated Fat: 3.9gCholesterol: 43mgCarbohydrates: 2.5gNet Carbohydrates: 1.7gFiber: 0.8gSugar: 0.2gProtein: 1.8g