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–+ servings

Keto Pistachio Cream Cake

This low carb and keto friendly pistachio cream cake is rich, elegant, and perfect for any celebration. It's a nutty, delicious treat you'll want to make again and again.
Keto Pistachio Cream Cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 404 kcal
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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

Equipment

  • 6-inch round cake pans
  • wire rack

Instructions
 

  • Preheat your oven to 325°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the almond flour, 1/2 cup ground pistachios, erythritol, baking powder, and salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with chopped pistachios on top and around the base. Refrigerate for at least 1 hour before slicing to allow the frosting to set.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 7gProtein: 10gFat: 38g
Keyword keto cake, low carb, pistachio dessert, sugar free
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