Keto Pistachio Nougat
Indulge in the irresistibly creamy and nutty flavors of Keto Pistachio Nougat, a low-carb delight that merges sophistication with guilt-free satisfaction. Roasted unsalted pistachios bring a fragrant nuttiness to the recipe, while almond flour and a blend of erythritol and allulose sweeteners ensure keto-friendly indulgence without the sugar spike. The glossy meringue-like texture is achieved by carefully whipping egg whites and folding in the pistachio mixture, resulting in a soft yet chewy nougat that’s perfect as a snack or elegant dessert. This no-bake treat is easy to make with just 20 minutes of prep time and is ready to impress after an hour chilling in the fridge. Each bite of this refined confection is a harmonious dance of flavors, perfect for those seeking high-protein, low-carb sweetness without compromise.
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Recipe Information
Ingredients
- 100 grams Unsalted pistachios
- 50 grams Almond flour
- 100 grams Erythritol sweetener
- 50 grams Allulose sweetener
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 40 grams Butter
Instructions
Preheat your oven to 325°F (160°C) and spread the pistachios on a baking sheet. Roast them for 8-10 minutes until fragrant. Let them cool and then roughly chop.
In a medium saucepan over medium heat, combine erythritol, allulose, and butter. Stir continuously until the sweeteners dissolve completely and the mixture reaches a light simmer.
In the meantime, in a mixing bowl, beat the egg whites with salt until soft peaks form using an electric mixer.
Slowly pour the hot sugar mixture into the egg whites, beating constantly until the mixture thickens and becomes glossy, akin to making meringue. This will take about 5-7 minutes.
Gently fold in almond flour, vanilla extract, and the toasted pistachios until combined.
Line a small square baking dish (approximately 8x8 inches) with parchment paper. Pour the nougat mixture into the dish and smooth out the top with a spatula.
Allow the mixture to set in the refrigerator for at least 1 hour or until firm.
Once set, remove from the refrigerator. Lift the nougat out of the dish using the parchment paper and cut into 12 equal pieces.
Store in an airtight container in a cool place for up to a week.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 10.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1162 mg | 25% | |
*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.
