Keto Irish Cream Pistachio Cake Squares Recipes

KETO IRISH CREAM (LOW CARB BAILEYS COPYCAT RECIPE)

Steps:

• Combine all the ingredients in a blender and pulse until well combined. Store in the refrigerator for up to 1 month.

KETO IRISH CREAM PISTACHIO CAKE SQUARES

Steps:

• Directions:
• Preheat the oven to 400°F and coat an 8-inch square baking dish with cooking spray
• To make the crust, mix together all of the crust ingredients in a medium-sized bowl until a crumbly dough forms. Press the dough into the bottom of the baking dish and par-bake for 7 to 9 minutes, until the corners begin to brown. Set aside.
• To make the cake, sift the almond flour, coconut flour, and protein powder into a large bowl.
• In another bowl, using a hand mixer, cream the cream cheese, butter, eggs, Baileys (if using), vanilla extract, erythritol, cinnamon, stevia, salt, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until homogenous, then fold 5 ounces of the pistachios into the batter. Pour the batter over the par-baked crust and take for 35 to 40 minutes, until the edges begin to brown and pull from the sides of the pan.
• Let cool in the pan, then cut into 12 squares and serve. Store your keto Irish cream cake in an airtight container in the refrigerator for up to 5 days.

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

PISTACHIO CHEESECAKE

Steps:

• In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.