Sugar-Free Pistachio Mousse Cake
Dive into layers of rich, nutty indulgence with this Sugar-Free Pistachio Mousse Cake, a guilt-free twist on a gourmet favorite. Featuring a buttery almond flour pistachio crust and a luscious mousse made from sugar-free white chocolate and fluffy whipped cream, this dessert is a dream come true for those seeking refined flavors without refined sugars. The combination of roasted pistachios, stevia, and a hint of vanilla creates a perfectly balanced sweetness, while gelatin provides the mousse its irresistibly smooth texture. With only 40 minutes of prep time and a stunningly chilled finish, this cake is ideal for special occasions or an indulgent weekday treat. Serve it with a sprinkling of chopped pistachios for a beautiful presentation that’s as delicious as it is elegant. Perfect for sugar-conscious food lovers, this dessert delivers decadence without guilt!
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Recipe Information
Ingredients
- 1 cup Unsweetened almond flour
- 1.5 cups Roasted unsalted pistachios
- 0.5 cup Unsalted butter
- 2 tablespoons Stevia powder
- 1 cup Sugar-free white chocolate chips
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 3 Gelatin sheets
- 3 tablespoons Water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Place the almond flour, 1 cup of pistachios, and salt into a food processor. Pulse until finely ground.
Melt the unsalted butter and mix it with the ground pistachio mix along with 1 tablespoon of stevia powder.
Press the mixture into the bottom of an 8-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then let it cool completely on a wire rack.
In a small bowl, soak gelatin sheets in 3 tablespoons of cold water for 5 minutes to bloom.
Melt the sugar-free white chocolate chips either in a double boiler or in the microwave until smooth. Stir in the gelatin until dissolved.
In a large bowl, whip the heavy cream with 1 tablespoon of stevia until soft peaks form.
Fold half of the whipped cream into the melted chocolate mixture, then fold in the remaining whipped cream and vanilla extract.
Roughly chop the remaining pistachios and fold them into the mousse.
Pour the mousse over the cooled crust, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours or until set.
Remove the cake from the springform pan. Slice and serve chilled, optionally garnished with extra pistachios on top.
Nutrition Facts
Calories |
4864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.0 g | 547% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 17.0 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 815 mg | 63% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2885 mg | 61% | |
*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.
