Low Carb Pistachio Nougat
Indulge in the sweet and nutty flavors of this Low Carb Pistachio Nougat, a guilt-free treat perfect for those watching their sugar intake without compromising on taste. Made with toasted pistachios, almond flour, and a blend of erythritol and allulose syrup, this delightful confection offers the perfect balance of crunch and creaminess. The egg whites are whipped into glossy perfection, creating a light and chewy texture, while a hint of vanilla adds warmth to every bite. With just 20 minutes of prep time and simple steps to follow, this recipe is ideal for satisfying sweet cravings or impressing guests with a homemade dessert. Keto-friendly, sugar-free, and naturally gluten-free, this pistachio nougat pairs beautifully with a cup of coffee or tea, making it an irresistible addition to your treat rotation.
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Recipe Information
Ingredients
- 150 grams Unsalted Shelled Pistachios
- 50 grams Almond Flour
- 100 grams Erythritol
- 120 milliliters Allulose Syrup
- 2 large Egg Whites
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Cream of Tartar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (356°F). Spread the pistachios on a baking sheet and toast them in the oven for about 5 minutes until fragrant. Let them cool and roughly chop them.
Line a 9x9-inch baking dish with parchment paper, leaving excess parchment hanging over the sides for easy removal later.
In a large mixing bowl, sift the almond flour and set aside.
In a small saucepan, combine the erythritol and allulose syrup. Stir gently and bring to a boil over medium heat without stirring further, letting it reach 140°C (284°F) on a candy thermometer.
While the syrup is heating, beat the egg whites in a large bowl with an electric mixer on medium speed until foamy. Add the cream of tartar and salt and continue to beat until soft peaks form.
When the syrup reaches the correct temperature, remove it from the heat. With the mixer running on low speed, slowly pour the hot syrup in a thin stream into the egg whites, being careful not to splash.
Increase the mixer speed to high and continue to beat the mixture until it turns thick and glossy, about 4-5 more minutes.
Add the vanilla extract and beat until just combined.
Gently fold in the sifted almond flour and the chopped pistachios with a spatula until evenly distributed.
Transfer the nougat mixture into the prepared baking dish, using the spatula to spread it evenly and smooth the top.
Let the nougat sit at room temperature for at least 2 hours, or until completely set.
Once set, use the parchment paper to lift the nougat from the baking dish. Cut into 12 equal pieces and serve.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.5 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1923 mg | 41% | |
*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.
