Pistachio cream
A source of healthy fats and protein, this cream supports heart health and blood sugar levels. Its sweet and rich flavor makes it an excellent dessert for a keto diet.
Add almond milk (525 g), full-fat coconut milk (150 g), dry coconut milk (50 g), vanilla extract or pistachio flavoring to a saucepan. If desired, add spinach powder or liquid chlorophyll for color.
Blend the mixture with an immersion blender until smooth.
Mix erythritol (67 g), allulose (67 g), agar-agar (13 g), and xanthan gum (5 g).
Combine pistachio paste (100 g) and melted cocoa butter (30 g). Stir until a smooth paste forms.
Place the saucepan over medium heat. Once the dry milk is completely dissolved, add the mixed dry ingredients.
Constantly stirring, bring to a boil.
After boiling, remove from heat, add the pistachio paste with cocoa butter, and mix until all components are combined. Blend with a blender if necessary.
Cool the cream to room temperature. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours, preferably overnight.
After stabilization, transfer the cream to a stand mixer and blend until smooth.
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