Low Carb Pistachio Mousse Cake
Indulge in the luxurious flavors of this Low Carb Pistachio Mousse Cake, a decadent yet guilt-free dessert designed to satisfy both your sweet tooth and your health-conscious cravings. Featuring a buttery almond flour crust and a creamy pistachio mousse infused with cream cheese, heavy whipping cream, and pistachio butter, this no-sugar-added treat delivers rich, nutty flavor while staying keto-friendly. Sweetened with erythritol and garnished with finely chopped pistachios, each slice balances texture and taste in every bite. Perfect for celebratory occasions or everyday indulgence, this make-ahead cake requires minimal effort with only 30 minutes of prep time—ideal for busy bakers seeking a show-stopping dessert.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 0.5 cups Granulated erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Unsweetened almond milk
- 2 teaspoons Gelatin powder
- 8 ounces Cream cheese, softened
- 1 cup Heavy whipping cream
- 0.5 cups Pistachio butter
- 0.5 cups Finely chopped pistachios
- 0.5 cups Powdered erythritol
Instructions
Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a small saucepan, melt the butter over low heat. Once melted, set aside to cool slightly.
In a medium bowl, mix almond flour, granulated erythritol, melted butter, vanilla extract, and salt until well combined.
Press the almond flour mixture evenly into the bottom of the prepared pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
In a small bowl, sprinkle the gelatin powder over 1/4 cup of almond milk and let it sit for 5 minutes to bloom.
In a medium saucepan over medium heat, combine the remaining almond milk and the bloomed gelatin mixture, whisking until the gelatin is completely dissolved. Let this mixture cool.
In a large bowl, beat the cream cheese with a mixer until smooth and creamy.
Add the cooled gelatin mixture, heavy cream, pistachio butter, and powdered erythritol to the cream cheese and beat until everything is well combined and the mixture is light and fluffy.
Fold in the finely chopped pistachios with a spatula until evenly distributed.
Pour the pistachio mousse mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
Refrigerate the mousse cake for at least 4 hours or until fully set before serving.
Once set, remove the sides of the springform pan and cut the cake into slices to serve. Optionally, garnish with extra chopped pistachios.
Nutrition Facts
Calories |
3712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.6 g | 438% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 25.2 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1346 mg | 104% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2024 mg | 43% | |
*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.
