My keto pistachio cookies are soft, chewy and irresistibly fragrant. Only 4 ingredients, ready in 15 minutes and 1.9g net carbs per cookie.
Say hello to the simplest, most delicious low carb pistachio cookies!
The recipe method is based on my keto walnut cookies. But, this time I added a twist inspired by Persian cuisine: rose water.
Its delicate floral flavor pairs beautifully with the pistachios and makes these cookies taste extra special.
Also try my keto tahini cookies.
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Why You'll Love Them
Easy and quick! You only need 4 ingredients. And, the cookies are ready in just 15 minutes. It's a great recipe for baking beginners.
So much flavor. Fragrant rose water complements the nutty flavor of the pistachios.
The texture! Soft, airy and chewy on the inside, with a crunchy crust.
Keto AND gluten free. These cookies don't need any flour. No wheat flour, no almond flour, no coconut flour. They are also sugar free and low carb.
They taste just like regular cookies, with just 1.9g net carbs each.
Ingredients
Let's talk ingredients. You'll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Pistachios - Use unsalted, shelled pistachios. They form the base of the cookie dough. Don't buy salted pistachios, because salt competes with the delicate rose water flavor.
- Egg - One large egg white, room temperature. It binds the cookie dough and makes the cookie texture airy and light. This is a trick I also use in my keto amaretti cookies.
- Sweetener - I made the recipe with allulose. It keeps the cookies soft and chewy after cooling. For a crunchier cookie, use a powdered erythritol-based sweetener instead. If carbs are not a concern, feel free to use honey or coconut sugar.
- Rose Water - Adds a beautiful floral note.
Instructions
It is simple to make diabetic friendly pistachio cookies. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Blend the pistachios in a food processor until you have a mix of larger, smaller and fully ground pieces.
No food processor or blender? Put them in a plastic bag and crush them with a mallet or rolling pin.
STEP 2
In a large mixing bowl with an electric mixer, beat the egg white and allulose until frothy.
We are looking for a soft, gooey consistency, like melted marshmallows.
Add the rose water and blend to combine.
STEP 3
Add the crushed pistachios and stir with a fork or a spatula until a cookie dough forms.
STEP 4
Form balls with your hands or use a small cookie scoop. My mix made 15 cookies.
Place them on a baking sheet lined with parchment paper.
STEP 5
Bake in the preheated oven on the middle shelf until golden.
Katrin's Top Tips
#1 Watch them closely. These cookies brown quickly. Start checking at 8 minutes and remove them when the edges are lightly golden.
#2 Let them cool fully. The cookies are very fragile straight out of the oven and firm up as they cool. Let them come to room temperature before touching them.
Rose Water Alternatives
Here are more flavor variations if you can't get hold of rose water. All work well in combination with pistachio.
- Use a tablespoon of browned butter instead, like I did for my keto pecan cookies.
- Add ½ teaspoon of vanilla extract and a pinch of cardamom.
- Give them an Italian twist with 1 teaspoon of lemon juice and lemon zest.
Recipe FAQs
Yes. Use one medium egg rather than a large egg. The yolk makes the cookies richer and gives them a denser, less airy texture.
If the dough is too wet to shape, the pistachios may have been ground too coarsely. Add coconut flour or almond flour by the teaspoon to firm it up.
Use a powdered sweetener that is erythritol-based, such as Lakanto monk fruit. Erythritol re-crystallises as it cools and makes cookies crunchy.
Storage
Store the pistachio cookies in an airtight container for up to 2 weeks. You can keep them at room temperature or in the fridge.
It is essential that they are fully cooled before storing. Otherwise, condensation can form in the container and soften the cookies.
The cookies freeze well for up to 3 months. Freeze them on a cookie sheet without touching, then transfer them into a freezer bag. That way, they don't stick together.
More Easy Cookie Recipes
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Recipe
Keto Pistachio Cookies
Ingredients
- 1 ¼ cup pistachios 175g
- 1 egg white large, or 1 medium egg
- 3 tbsp allulose 35g, or use 2-3 tablespoon powdered erythritol for a crunchier cookie
- 1 teaspoon rose water ***see notes for flavor swaps
Instructions
- Pulse the pistachios in a food processor or blender until you have a mix of larger, smaller and fully ground pieces. (No food processor? Put the pistachios in a plastic bag and crush them with a mallet or rolling pin.)
- Preheat the oven to 180C / 350F and line a cookie sheet with parchment paper.
- In a large mixing bowl with an electric mixer, blend the egg white with the allulose sweetener for 2-3 minutes until frothy. We are looking for a soft, gooey consistency, like melted marshmallows. Next, add the rose water and blend briefly.
- Add the crushed pistachios and stir with a fork or a spatula until a cookie dough forms.
- Roll balls with your hands or use a small cookie scoop and place them on the prepared baking sheet, leaving space between each cookie. My mix made 15 cookie dough balls that weighed 15g each.
- Bake in the oven for 8-10 minutes or until golden on the outside, but still soft in the centre. Let them cool fully to firm up before touching or eating.
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