Pistachio Bars with Cream Cheese Frosting
Insanely fluffy, insanely delicious.
Equipment
Ingredients
- 0.5cupshelled pistachios
- 0.5cupunsalted buttersoftened
- 2largeegg(s)room temperature
- 0.25cupgranulated erythritol
- 0.5tsp.vanilla extract
- 0.5tsp.almond extract
- 0.5tsp.baking powder
- 1servingPistachio Keto Chow(or 1 scoop)
FROSTING
- 0.13cupunsalted buttersoftened (2 tbsp)
- 4oz.cream cheesesoftened
- 0.5tsp.vanilla extract
- 0.25tsp.almond extract
- 0.25cuppowdered erythritol
Instructions
- Preheat the oven to 350℉ and line an 8x8 pan with parchment paper. Leave two of the sides long and allow them to hang over for easy removal.
- Pulse the pistachios into fine crumbs with a food processor, spice grinder, or blender.
- With an electric mixer, cream together the butter,* sweetener, eggs, and extracts on medium speed. Add in baking powder, Keto Chow, and the pistachio crumbs; mix on medium spend until everything is fully incorporated.
- Add the batter to your prepared pan. It will be thick, but spread it to the sides the best you can. Bake for approximately 25 minutes.
- To make the frosting, cream together the butter, cream cheese, vanilla extract, and almond extract on medium speed. Once it’s nice and creamy add in the confectioner’s erythritol and start beating on low and then on medium speed until thoroughly mixed.
- Spread frosting on cooked bars.
- Store in the refrigerator for up to three days.
Notes
*For high altitude bakers: melt the butter before adding to the mixing bowl, add 1.5 Tbsp. water to batter, and bake for 3-5 minutes extra.Please note: The nutrition info uses Lemon Meringue Keto Chow.
Nutrition
Serving: 60grams (one 0.75" square piece)Calories: 228.3kcalCarbohydrates: 16.6gProtein: 6.6gFat: 21.4gSaturated Fat: 11.3gPolyunsaturated Fat: 1.78gMonounsaturated Fat: 6.82gTrans Fat: 0.7gCholesterol: 89.4mgSodium: 176.9mgPotassium: 275.46mgFiber: 1.47gSugar: 1.32gVitamin A: 737.32IUVitamin C: 13.7mgCalcium: 126.27mgIron: 0.69mgSugar Alcohol: 12.97gNet Carbs: 2.21g