Keto Pistachio Cake

Indulge in the rich, nutty flavors of this Keto Pistachio Cake, a low-carb dessert that's as elegant as it is delicious. Made with almond flour and finely ground pistachios, this cake boasts a moist, tender crumb and is naturally gluten-free. Sweetened with erythritol and topped with a luscious mascarpone frosting, it's perfect for those following a ketogenic lifestyle or anyone looking for a refined sugar-free treat. Garnished with a sprinkle of chopped pistachios for added texture and visual appeal, this cake is a showstopper at any gathering. Ready in just an hour, it’s a simple yet sophisticated dessert that proves healthy eating doesn’t have to sacrifice flavor or style.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Pistachios (unsalted, shelled)
• 1 cup Erythritol sweetener
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsalted butter (melted)
• 1 teaspoon Vanilla extract
• 0.5 cup Almond milk (unsweetened)
• 1 cup Mascarpone cheese
• 0.5 cup Heavy cream
• 0.25 cup Additional erythritol sweetener (for frosting)
• 0.25 cup Pistachios (chopped, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a food processor, pulse the pistachios until they are finely ground. Be careful not to over-process them into a paste.

Step 3

In a large mixing bowl, combine the almond flour, ground pistachios, erythritol sweetener, baking powder, and salt.

Step 4

In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

While the cake is cooling, make the frosting by beating together the mascarpone cheese, heavy cream, and additional erythritol sweetener until smooth and fluffy.

Step 10

Once the cake is completely cooled, spread the mascarpone frosting evenly over the top.

Step 11

Garnish with chopped pistachios.

Step 12

Slice the cake into 12 pieces and serve. Enjoy your Keto Pistachio Cake!

Nutrition Facts

Serving size	(1442.6g)

Amount per serving	% Daily Value*
Calories	4513.7

Total Fat 420.1g	0%
Saturated Fat 174.0g	0%
Polyunsaturated Fat g
Cholesterol 1465.5mg	0%
Sodium 2528.9mg	0%
Total Carbohydrate 392.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 18.2g
Protein 108.1g	0%

Vitamin D 214IU	0%
Calcium 1267.2mg	0%
Iron 16.4mg	0%
Potassium 2011.4mg	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: 65.4%

Protein: 7.5%

Carbs: 27.1%