High Protein Pistachio Mousse Cake

Indulge in the luxurious yet wholesome delight of the High Protein Pistachio Mousse Cake—a creamy, nutty masterpiece that’s perfect for those seeking a protein-packed dessert. This no-compromise treat features a velvety mousse made from Greek yogurt and vanilla whey protein, paired with the rich, buttery flavor of finely ground pistachios. The almond flour and pistachio crust adds a satisfying crunch, while a hint of lemon juice elevates the cake with a refreshing zing. Sweetened naturally with coconut sugar, this cake offers a guilt-free indulgence, ideal for health-conscious dessert lovers or anyone craving an energizing yet decadent treat. With its high protein content, gluten-free ingredients, and irresistibly smooth texture, this recipe is sure to impress at any gathering—or simply serve as a delightful personal indulgence.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 g Pistachios
• 50 g Whey protein isolate (vanilla flavor)
• 400 g Greek yogurt
• 4 Eggs
• 100 g Coconut sugar
• 150 g Almond flour
• 50 g Coconut oil
• 2 tbsp Lemon juice
• 10 g Gelatin powder
• 60 ml Water

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch springform pan.

Step 2

In a food processor, blitz pistachios until finely ground. Reserve 50g of ground pistachios for later use in the mousse.

Step 3

Mix the remaining ground pistachios with almond flour and coconut sugar in a bowl.

Step 4

Melt the coconut oil and add it into the pistachio mixture, blending until the mixture resembles wet sand.

Step 5

Press this mixture into the bottom of the prepared springform pan to form an even base. Bake for 10 minutes, then allow it to cool completely.

Step 6

While the base is cooling, separate egg yolks and whites. Beat the egg yolks and combine them with Greek yogurt and vanilla-flavored whey protein in a mixing bowl.

Step 7

In a small saucepan, sprinkle gelatin over water and let it stand for 5 minutes to bloom. Gently heat to dissolve the gelatin, then cool slightly.

Step 8

Whisk gelatin mix into the yogurt mixture, stirring in lemon juice along with the reserved 50g of ground pistachios.

Step 9

In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the yogurt mixture.

Step 10

Pour the mousse mixture over the cooled crust, smoothing the top with a spatula.

Step 11

Refrigerate the cake for at least 4 hours, or until set. For best results, leave it to chill overnight.

Step 12

To serve, run a warm knife around the edges of the cake and carefully remove the springform ring. Garnish with extra pistachios if desired.

Nutrition Facts

Serving size	(1250.9g)

Amount per serving	% Daily Value*
Calories	3604.0

Total Fat 237.9g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 27.5g
Cholesterol 765.7mg	0%
Sodium 533.4mg	0%
Total Carbohydrate 212.0g	0%
Dietary Fiber 36.8g	0%
Total Sugars 134.6g
Protein 176.3g	0%

Vitamin D 164IU	0%
Calcium 1113.4mg	0%
Iron 20.1mg	0%
Potassium 2976.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 19.1%

Carbs: 23.0%