High Protein Pistachio Mousse Cake
Indulgent yet nutritious, this High Protein Pistachio Mousse Cake is a dessert lover's dream come true. Packed with protein-rich ingredients like vanilla whey protein isolate and creamy Greek yogurt, this recipe offers a unique twist that'll satisfy your sweet tooth without compromising your health goals. A buttery almond and pistachio crust, naturally sweetened with coconut sugar, provides a nutty base for the luscious pistachio-infused mousse. Elevated with the subtle tang of lemon and the delicate texture of gelatin, this cake is light, airy, and bursting with rich flavors. Perfect for special occasions or as a guilt-free treat, this no-fuss recipe requires minimal baking and features an overnight chilling step for the ultimate creamy finish. Garnished with extra pistachios, each slice is a wholesome and elegant delight that’s sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch springform pan.
In a food processor, blitz pistachios until finely ground. Reserve 50g of ground pistachios for later use in the mousse.
Mix the remaining ground pistachios with almond flour and coconut sugar in a bowl.
Melt the coconut oil and add it into the pistachio mixture, blending until the mixture resembles wet sand.
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.
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.
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.
Whisk gelatin mix into the yogurt mixture, stirring in lemon juice along with the reserved 50g of ground pistachios.
In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the yogurt mixture.
Pour the mousse mixture over the cooled crust, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until set. For best results, leave it to chill overnight.
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
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 134.6 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1113 mg | 86% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2977 mg | 63% | |
*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.
