Sunshine Pistachio Paradise Bars ☀️
These Sunshine Pistachio Paradise Bars are a delightful and healthy summer treat, featuring a nutty crust, creamy pistachio filling, and a rich chocolate topping, perfect for keto-friendly indulgence.
Equipment
- 8x8 inch baking pan
- Parchment Paper
- Food Processor
- Mixing Bowl
- Small Saucepan
- Wire Rack
Ingredients
Crust
- ¾ cup blanched almond flour
- ½ cup shelled pistachios finely chopped
- ¼ cup granulated sugar-free sweetener
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Green food coloring optional
Creamy Pistachio Filling
- ½ cup pistachios
- 1 teaspoon avocado oil or other neutral-flavored liquid oil
- ½ cup cream cheese at room temperature
- ¼ cup plain Greek yogurt
- 1 large egg
- ½ cup powdered sugar-free sweetener
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Green food coloring optional
Chocolate Topping
- ½ cup sugar-free chocolate chips semi-sweet or dark
- ⅓ cup heavy cream
- 1 tablespoon finely chopped pistachios for garnish
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
- Pulse the ½ cup shelled pistachios in a food processor until they're finely chopped, like crumbs.
- In a mixing bowl, combine the almond flour, ground pistachios, granulated sweetener, and salt.
- Stir in the melted butter, egg yolk, vanilla extract, and a drop of green food coloring (if using) until a soft dough forms.
- Press this mixture evenly into the bottom of your prepared pan to create a firm crust.
- Clean out your food processor.
- Add the ½ cup pistachios and avocado oil, then process until it turns into a relatively smooth pistachio butter.
- Add the room temperature cream cheese (¼ cup at a time), blending until completely smooth after each addition. Mix in the Greek yogurt and blend again.
- Next, add the powdered sweetener and salt, blending until fully incorporated.
- Finally, add the egg, vanilla extract, almond extract, and optional green food coloring. Pulse just until smooth; be careful not to overmix once the egg is added.
- Gently pour the creamy pistachio filling over the prepared crust in the pan.
- Bake in a preheated oven at 325°F (160°C) for about 22 minutes, or until the filling looks set and slightly firm.
- Remove the pan from the oven and let the bars cool completely on a wire rack – patience is key here!
- While the bars cool, heat the heavy cream in a small saucepan over low heat or in the microwave until it's hot but not boiling.
- Remove from heat, add the sugar-free chocolate chips, and stir continuously until they are fully melted and create a smooth, glossy chocolate ganache.
- Pour the melted chocolate ganache evenly over the completely cooled pistachio bars.
- For an extra touch, you can pipe thin green stripes (using melted sugar-free white chocolate mixed with cream and green food coloring) over the chocolate, then drag a toothpick through them in the opposite direction to create a beautiful pattern.
- Sprinkle the chopped pistachios around the edges.
- Refrigerate the bars for several hours (at least 2 hours) until the chocolate topping is firm and set.
- Once chilled, use the parchment paper overhang to lift the entire slab from the pan. Slice into 16 neat bars with a sharp knife and savor your refreshing, healthy summer treat!
Notes
Nutritional Information per serving (1 bar):
Calories: 179 kcal
Total Carbs: 7g
Net Carbs: 5g
Fats: 16g
Protein: 4g These bars are a refreshing, healthy summer treat, perfect for keto summer vibes! Feel free to adjust green food coloring to your preference or omit it entirely.
Calories: 179 kcal
Total Carbs: 7g
Net Carbs: 5g
Fats: 16g
Protein: 4g These bars are a refreshing, healthy summer treat, perfect for keto summer vibes! Feel free to adjust green food coloring to your preference or omit it entirely.
