Sugar-Free Pistachio Mousse Cake

Indulge in the creamy decadence of this Sugar-Free Pistachio Mousse Cake—a luxurious dessert that’s as beautiful as it is guilt-free. Featuring a nutty almond flour and pistachio crust, sweetened naturally with stevia, this no-sugar-added cake offers layers of rich flavor and velvety texture. A luscious pistachio mousse made with sugar-free white chocolate and whipped cream sets atop the crust, delivering an irresistibly smooth and light treat. Each bite is an elegant blend of roasted pistachios, subtle sweetness, and creamy perfection, perfect for anyone seeking a low-carb, keto-friendly dessert. Ideal for special occasions or everyday indulgence, this show-stopping cake is easy to prepare and best served chilled, garnished with a sprinkle of extra pistachios for a stunning finish.

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Unsweetened almond flour
• 1.5 cups Roasted unsalted pistachios
• 0.5 cup Unsalted butter
• 2 tablespoons Stevia powder
• 1 cup Sugar-free white chocolate chips
• 2 cups Heavy cream
• 1 teaspoon Vanilla extract
• 3 Gelatin sheets
• 3 tablespoons Water
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place the almond flour, 1 cup of pistachios, and salt into a food processor. Pulse until finely ground.

Step 3

Melt the unsalted butter and mix it with the ground pistachio mix along with 1 tablespoon of stevia powder.

Step 4

Press the mixture into the bottom of an 8-inch springform pan to form an even crust.

Step 5

Bake the crust for 10 minutes, then let it cool completely on a wire rack.

Step 6

In a small bowl, soak gelatin sheets in 3 tablespoons of cold water for 5 minutes to bloom.

Step 7

Melt the sugar-free white chocolate chips either in a double boiler or in the microwave until smooth. Stir in the gelatin until dissolved.

Step 8

In a large bowl, whip the heavy cream with 1 tablespoon of stevia until soft peaks form.

Step 9

Fold half of the whipped cream into the melted chocolate mixture, then fold in the remaining whipped cream and vanilla extract.

Step 10

Roughly chop the remaining pistachios and fold them into the mousse.

Step 11

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

Step 12

Refrigerate the cake for at least 4 hours or until set.

Step 13

Remove the cake from the springform pan. Slice and serve chilled, optionally garnished with extra pistachios on top.

Nutrition Facts

Serving size	(1129.7g)

Amount per serving	% Daily Value*
Calories	4863.5

Total Fat 427.0g	0%
Saturated Fat 188.5g	0%
Polyunsaturated Fat 0g
Cholesterol 604mg	0%
Sodium 967.2mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 80.2g	0%
Total Sugars 17.0g
Protein 83.5g	0%

Vitamin D 0IU	0%
Calcium 815.4mg	0%
Iron 12.2mg	0%
Potassium 2885.1mg	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: 75.7%

Protein: 6.6%

Carbs: 17.7%