Low Carb Pistachio Cake
Indulge in the buttery, nutty goodness of this Low Carb Pistachio Cake—a delightful treat for anyone seeking a guilt-free dessert! Crafted with almond flour and packed with the vibrant flavor of chopped pistachios and a hint of pistachio essence, this cake is irresistibly moist and naturally gluten-free. Sweetened with erythritol, it’s the perfect low-carb alternative to traditional cakes, making it ideal for keto diets or anyone reducing their sugar intake. A rich blend of melted butter, vanilla extract, and eggs ensures a fluffy texture, while optional whipped cream adds an elegant touch for serving. With minimal prep and just 50 minutes of baking time, this easy pistachio cake is a standout centerpiece for gatherings or a simple way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Chopped pistachios
- 0.5 cup Unsweetened almond milk
- 0.75 cup Erythritol or granulated sugar substitute
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Pistachio essence or extract
- 1 cup Whipping cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond flour, chopped pistachios, erythritol, baking powder, and salt. Stir to mix the dry ingredients thoroughly.
In a separate bowl, whisk together the melted butter, almond milk, eggs, vanilla extract, and pistachio essence until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently until you get a homogeneous batter.
Transfer the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
For serving, optionally whip the cream until soft peaks form and use as a topping for the cake.
Slice and enjoy your low carb pistachio cake, either plain or with a dollop of whipped cream.
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.4 g | 458% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1270 mg | 424% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 21.9 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1052 mg | 81% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1704 mg | 36% | |
*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.
