Sugar-Free Pistachio Nougat
Indulge in the irresistible sweetness of homemade Sugar-Free Pistachio Nougat, a guilt-free treat that’s as delightful as it is wholesome! Crafted with roasted blanched almonds, crunchy pistachios, and a honey substitute, this recipe is a perfect low-carb alternative for nougat lovers. The airy texture comes from whipped liquid egg whites combined with glossy, melted erythritol and butter to create a perfectly chewy consistency. Lined with delicate rice paper sheets, these nougat squares not only look professional but are packed with flavor and texture that will impress your taste buds. Quick and simple to prepare in just under an hour, this sugar-free dessert is great for sharing during holidays or special occasions. It’s gluten-free, refined-sugar-free, and easy to store, making it an ideal sweet treat for anyone following a healthier lifestyle.
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Recipe Information
Ingredients
- 100 g Blanched Almonds
- 20 g Unsalted Butter
- 200 g Erythritol Granules
- 50 g Honey Substitute
- 1 pinch Salt
- 150 ml Liquid Egg Whites
- 1 tsp Vanilla Extract
- 150 g Pistachios
- 2 Rice Paper Sheets
Instructions
Preheat the oven to 150°C (300°F). Place the blanched almonds on a baking sheet and roast for 10 minutes, or until they are golden. Set aside to cool.
Prepare your nougat mold by lining it with rice paper, making sure the sheets cover the bottom entirely.
In a medium saucepan, combine erythritol, honey substitute, unsalted butter, and a pinch of salt. Heat over medium heat, stirring constantly until all ingredients are melted and well combined.
Increase the heat slightly and allow the mixture to simmer until it reaches 135°C (275°F) on a candy thermometer. This step is crucial to achieving the right texture.
While the erythritol mixture is heating, whip the liquid egg whites in a large mixing bowl using an electric mixer until stiff peaks form.
Once the erythritol mixture reaches the desired temperature, remove it from the heat. Gradually pour the hot mixture into the whipped egg whites, beating continuously on medium speed.
Add the vanilla extract and continue beating the nougat mixture until it thickens and becomes glossy.
Gently fold in the roasted almonds and pistachios until evenly distributed throughout the nougat.
Pour the nougat mixture into the prepared mold, spreading it evenly. Cover the top with another layer of rice paper.
Allow the nougat to cool completely at room temperature, or refrigerate it for faster setting.
Once the nougat is firm, remove it from the mold and cut it into squares using a sharp knife.
Store the sugar-free pistachio nougat in an airtight container at room temperature or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 55.7 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2507 mg | 53% | |
*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.
