Keto Pistachio Mousse Cake
Indulge in the rich, creamy decadence of this Keto Pistachio Mousse Cake, a low-carb dessert that's perfect for pistachio lovers and keto enthusiasts alike. Featuring a delicate almond flour and cocoa crust, topped with a velvety pistachio mousse made from heavy cream, cream cheese, and sugar-free pistachio pudding mix, this cake delivers luxurious flavor without compromising your health goals. A touch of powdered pistachios and a hint of vanilla extract add depth and nuttiness to every bite. Perfectly chilled and set, this gluten-free dessert is ideal for special occasions or simply satisfying your sweet tooth guilt-free. With its quick prep time, no-fuss assembly, and show-stopping appearance, this keto cake is a must-try!
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
In a mixing bowl, combine almond flour, unsweetened cocoa powder, 1/2 cup of erythritol, and baking powder.
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.
Press the mixture into the prepared springform pan, creating an even layer. Bake for 10-12 minutes and let it cool completely.
While the crust cools, prepare the pistachio mousse layer. In a food processor, pulse the shelled pistachios until they form a fine powder.
In a bowl, beat the heavy cream until soft peaks form, approximately 3-4 minutes. Set aside.
In a separate large bowl, beat cream cheese, remaining erythritol, and the sugar-free pistachio pudding mix until smooth and creamy.
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.
Fold the whipped cream gently into the cream cheese mixture, followed by the powdered pistachios, until thoroughly combined.
Spread the mousse evenly over the cooled crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cake for at least 4 hours, preferably overnight, to allow the mousse to set properly.
Once set, gently remove the cake from the springform pan, slice, and serve chilled. Enjoy your Keto Pistachio Mousse Cake!
Nutrition Facts
Calories |
4606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.6 g | 494% | |
| Saturated Fat | 181.5 g | 907% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 457.3 g | 166% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 21.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 675 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1796 mg | 38% | |
*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.
