Keto Pistachio Mousse Cake

Indulge in the creamy decadence of this Keto Pistachio Mousse Cake, a low-carb dessert that’s as stunning as it is delicious. Featuring a rich almond flour cocoa crust and a luscious pistachio-infused mousse, this cake is the perfect treat for keto lovers and pistachio enthusiasts alike. Lightly sweetened with erythritol and enhanced by sugar-free pistachio pudding mix, the mousse combines velvety cream cheese, whipped heavy cream, and finely powdered pistachios for an irresistible balance of nutty, creamy flavors. Set to perfection with a hint of gelatin, this no-fuss mousse cake requires just 30 minutes of prep and 4 hours in the fridge for a show-stopping, guilt-free dessert ready to impress. Serve chilled and let every bite transport you to low-carb dessert bliss!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• 1 cup erythritol
• 1 teaspoon baking powder
• 0.5 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 1 cup shelled pistachios
• 1 package sugar-free pistachio pudding mix
• 1 teaspoon gelatin powder
• 0.25 cup boiling water

Directions

Step 1

Preheat the oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, unsweetened cocoa powder, 1/2 cup of erythritol, and baking powder.

Step 3

In another bowl, whisk together melted butter, 1 egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.

Step 4

Press the mixture into the prepared springform pan, creating an even layer. Bake for 10-12 minutes and let it cool completely.

Step 5

While the crust cools, prepare the pistachio mousse layer. In a food processor, pulse the shelled pistachios until they form a fine powder.

Step 6

In a bowl, beat the heavy cream until soft peaks form, approximately 3-4 minutes. Set aside.

Step 7

In a separate large bowl, beat cream cheese, remaining erythritol, and the sugar-free pistachio pudding mix until smooth and creamy.

Step 8

Dissolve the gelatin powder in 0.25 cup boiling water, stirring until completely dissolved. Let it cool slightly before mixing into the cream cheese mixture.

Step 9

Fold the whipped cream gently into the cream cheese mixture, followed by the powdered pistachios, until thoroughly combined.

Step 10

Spread the mousse evenly over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 11

Refrigerate the cake for at least 4 hours, preferably overnight, to allow the mousse to set properly.

Step 12

Once set, gently remove the cake from the springform pan, slice, and serve chilled. Enjoy your Keto Pistachio Mousse Cake!

Nutrition Facts

Serving size	(1517.5g)

Amount per serving	% Daily Value*
Calories	4606.5

Total Fat 385.6g	0%
Saturated Fat 181.5g	0%
Polyunsaturated Fat g
Cholesterol 1307.4mg	0%
Sodium 4692.7mg	0%
Total Carbohydrate 457.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 21.6g
Protein 92.7g	0%

Vitamin D 123IU	0%
Calcium 675.1mg	0%
Iron 16.0mg	0%
Potassium 1796.0mg	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: 61.2%

Protein: 6.5%

Carbs: 32.3%