Keto Pistachio Cake
Satisfy your dessert cravings without breaking your keto goals with this irresistible Keto Pistachio Cake! Made with almond flour, finely ground pistachios, and a touch of erythritol, this low-carb delight is packed with nutty flavor and perfect for any occasion. Moist and tender, thanks to a blend of melted butter, almond milk, and eggs, this cake is topped with a creamy mascarpone frosting that takes indulgence to the next level. Finished with a sprinkle of chopped pistachios for a crunch that complements every bite, this cake is as beautiful as it is delicious. With just 15 minutes of prep and simple-to-follow steps, this recipe is a show-stopper for keto enthusiasts and pistachio lovers alike! Perfect as a centerpiece dessert or an elegant tea-time treat, it’s gluten-free, low-carb, and utterly decadent.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a food processor, pulse the pistachios until they are finely ground. Be careful not to over-process them into a paste.
In a large mixing bowl, combine the almond flour, ground pistachios, erythritol sweetener, baking powder, and salt.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, make the frosting by beating together the mascarpone cheese, heavy cream, and additional erythritol sweetener until smooth and fluffy.
Once the cake is completely cooled, spread the mascarpone frosting evenly over the top.
Garnish with chopped pistachios.
Slice the cake into 12 pieces and serve. Enjoy your Keto Pistachio Cake!
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.5 g | 565% | |
| Saturated Fat | 175.0 g | 875% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1415 mg | 472% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 400.3 g | 146% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 28.0 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1336 mg | 103% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3593 mg | 76% | |
*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.
