Low Carb Pistachio Nougat

Indulge in the delicate sweetness of this **Low Carb Pistachio Nougat**, a guilt-free treat that combines nutty, toasted pistachios with a creamy, airy texture that melts in your mouth. This recipe swaps traditional sugar with low-carb sweeteners like erythritol and allulose syrup, making it perfect for keto and low-carb lifestyles. The glossy, marshmallow-like nougat is brought to life with whipped egg whites and a hint of vanilla, while almond flour adds a subtle nuttiness to complement the crunch of roasted pistachios. Crafted with precision, this 12-serving, gluten-free confection is ideal as a sophisticated dessert or homemade gift. With just 20 minutes of prep time, this recipe blends old-world charm with modern health-conscious ingredients, creating the ultimate low-carb pistachio delight!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 150 grams Unsalted Shelled Pistachios
• 50 grams Almond Flour
• 100 grams Erythritol
• 120 milliliters Allulose Syrup
• 2 large Egg Whites
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Cream of Tartar
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (356°F). Spread the pistachios on a baking sheet and toast them in the oven for about 5 minutes until fragrant. Let them cool and roughly chop them.

Step 2

Line a 9x9-inch baking dish with parchment paper, leaving excess parchment hanging over the sides for easy removal later.

Step 3

In a large mixing bowl, sift the almond flour and set aside.

Step 4

In a small saucepan, combine the erythritol and allulose syrup. Stir gently and bring to a boil over medium heat without stirring further, letting it reach 140°C (284°F) on a candy thermometer.

Step 5

While the syrup is heating, beat the egg whites in a large bowl with an electric mixer on medium speed until foamy. Add the cream of tartar and salt and continue to beat until soft peaks form.

Step 6

When the syrup reaches the correct temperature, remove it from the heat. With the mixer running on low speed, slowly pour the hot syrup in a thin stream into the egg whites, being careful not to splash.

Step 7

Increase the mixer speed to high and continue to beat the mixture until it turns thick and glossy, about 4-5 more minutes.

Step 8

Add the vanilla extract and beat until just combined.

Step 9

Gently fold in the sifted almond flour and the chopped pistachios with a spatula until evenly distributed.

Step 10

Transfer the nougat mixture into the prepared baking dish, using the spatula to spread it evenly and smooth the top.

Step 11

Let the nougat sit at room temperature for at least 2 hours, or until completely set.

Step 12

Once set, use the parchment paper to lift the nougat from the baking dish. Cut into 12 equal pieces and serve.

Nutrition Facts

Serving size	(493.2g)

Amount per serving	% Daily Value*
Calories	1187.9

Total Fat 94.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 700.7mg	0%
Total Carbohydrate 240.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 13.5g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 273.2mg	0%
Iron 7.8mg	0%
Potassium 1923.0mg	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: 42.3%

Protein: 9.9%

Carbs: 47.8%