Keto Pistachio Cream Cake

This keto pistachio cream cake is one of my favorite desserts I’ve made so far. It’s rich, nutty, and tastes like something you’d get from a fancy bakery.

The cake layers are soft and moist thanks to almond flour and sour cream. And the pistachio cream cheese frosting on top is absolutely incredible.

Best of all, it’s completely low carb and keto friendly. No regular flour, no sugar. Just real ingredients that keep the carbs low without sacrificing flavor.

If you’ve been missing cake on keto, this one will make you very happy. It’s the kind of dessert you can proudly serve to anyone, whether they eat low carb or not.

Let me show you how to make it step by step.

Why You’ll Love This Recipe

It Tastes Like a Real Bakery Cake – The combo of almond flour and ground pistachios creates a rich tender crumb that rivals any traditional cake.

Pistachios Are a Keto Superstar – Pistachios are one of the lowest carb nuts out there and they add healthy fats and protein to every slice.

That Frosting Is Naturally Green – The ground pistachios turn the cream cheese frosting a gorgeous pale green without any food coloring needed.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 1/2 cup Shelled Pistachios, finely ground
• 1/2 cup Granulated Erythritol
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 4 Large Eggs, room temperature
• 1/3 cup Butter, melted
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract

For the Frosting

• 8 oz Cream Cheese, softened
• 1/2 cup Butter, softened
• 1 cup Powdered Erythritol
• 1 tsp Vanilla Extract
• 1/2 cup Shelled Pistachios, finely ground
• 2 tbsp Chopped Pistachios, for garnish

How To Make

Step 1

Preheat your oven to 325°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, 1/2 cup ground pistachios, erythritol, baking powder, and salt.

Step 3

In a separate bowl, whisk the eggs, melted butter, sour cream, vanilla extract, and almond extract until smooth. Pour the wet ingredients into the dry and stir until just combined. Divide the batter evenly between the two pans.

Step 4

Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 5

For the frosting, beat the cream cheese and softened butter together until very smooth and fluffy, about 3 minutes. Add the powdered erythritol and vanilla extract and beat on low speed until incorporated, then increase to medium-high and beat for 2 more minutes.

Fold in the 1/2 cup finely ground pistachios until the frosting turns a beautiful pale green.

Step 6

Place one cake layer on a serving plate and spread a generous layer of frosting on top. Set the second layer on top and frost the top and sides of the entire cake.

Step 7

Garnish with chopped pistachios on top and around the base. Refrigerate for at least 1 hour before slicing to allow the frosting to set.

Tips

Grind Your Pistachios the Right Way

When you grind pistachios in a food processor or blender, they can quickly go from finely ground to pistachio butter if you’re not careful. Pulse in short bursts instead of letting it run continuously.

Adding a tablespoon of the almond flour from the recipe into the processor with the pistachios helps absorb some of the oils and keeps them from clumping into a paste. Just remember that tablespoon is already part of the recipe, not extra.

For the frosting pistachios especially, you want them as fine as possible so the texture stays smooth and spreadable. Any chunky bits will make frosting the cake harder.

Bake at 325 and Don’t Go Higher

Almond flour cakes brown much faster than regular cakes because of the fat content in the almonds. That’s why this recipe uses 325°F instead of the usual 350°F.

If your oven runs hot, the outside will darken and look done while the center is still raw and gooey. Use an oven thermometer if you have one to make sure you’re actually at 325°F.

If you notice the tops getting too brown before the 28 minute mark, loosely lay a piece of foil over the pans for the remaining time.

Cool the Cakes Completely Before Frosting

Almond flour cakes are fragile when warm. If you try to frost them while they’re even slightly warm, the cream cheese frosting will melt and slide right off.

After you turn them out onto the wire rack, give them a full hour to cool down. If you’re short on time, pop them in the fridge for 20 to 30 minutes once they’ve cooled enough to handle.

The layers will also firm up as they cool, which makes them way easier to stack without cracking or crumbling.

More Recipes

• Keto Boston Cream Pie Cupcakes
• Keto Triple Chocolate Cake
• Low Carb Cannoli Cream Cups
• Low Carb Ricotta Lemon Cake
• Low Carb Tiramisu Cups

Frequently Asked Questions

Can I use pistachio flour instead of grinding whole pistachios?

Yes, store-bought pistachio flour works perfectly and saves you a step. Just make sure it’s finely ground and unsweetened so it behaves the same way in the batter and frosting.

If you’re grinding your own, pulse them in short bursts in a food processor. Be careful not to over-process them or you’ll end up with pistachio butter instead of a fine powder.