Looking for a moist, nutty, and boldly pistachio-flavored cake that brings all the elegance of Mediterranean desserts—without sugar or unnecessary carbs? This Keto Pistachio Cake is exactly what you need. With its soft almond flour base, vibrant green color, and rich nutty finish, this low-carb cake delivers all the richness of traditional Middle Eastern baklava or Turkish delight—in a keto-approved format.
Perfect for holiday baking , weekend brunches , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like ground pistachios, erythritol-sweetened glaze, and natural almond extract to bring bold global flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love desserts with depth and richness, this pistachio cake will quickly become a favorite in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto pistachio cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Keto Pistachio Cake
This isn’t just any old nut bread—it’s a nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 40 minutes!
Here’s why it stands out:
- 🌰 Bold pistachio flavor : Made with finely ground pistachios and natural extracts.
- 🥣 Easy to make : Just mix, pour, and bake—no fancy tools needed!
- 🧈 Buttery richness : Adds depth and moisture without being heavy.
- 🍵 Great for gifting or storing
- ⏱️ Ready in under 30–40 minutes
- 🧁 Dairy-free option available
- 🧼 Minimal cleanup : One bowl and one tray = easy prep!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a holiday party, this pistachio cake will quickly become a go-to dessert for any occasion.
Ingredients You’ll Need
For the Cake:
- 1 cup almond flour
- 1/2 cup ground pistachios (unsalted)
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
- 1/3 cup powdered erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (for authentic nutty flavor)
Optional: Add lemon zest or crushed cardamom pods for exotic flair
For the Glaze (Optional):
- 1/4 cup powdered sweetener
- 1 tbsp heavy cream or unsweetened almond milk
- 1 tsp almond extract
- Pinch of salt
Tip: Crushed pistachios or edible gold dust for garnish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease an 8×8-inch square pan or line with parchment paper for easier removal.
Pro Tip: Use a silicone loaf pan for even easier release and clean-up.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Ground pistachios
- Coconut flour
- Baking powder
- Salt
- Powdered sweetener
Mix well until evenly incorporated.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Eggs
- Vanilla extract
- Almond extract
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: The batter should be firm but moist. Add more egg whites or cream if too thick.
Step 4: Pour Into Pan
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle extra chopped pistachios on top before baking (optional).
Step 5: Bake Until Golden and Moist
Bake at 325°F (160°C) for 25–30 minutes , or until a toothpick inserted comes out mostly clean (with just a few moist crumbs).
Let cool completely before slicing.
Step 6: Make the Glaze (Optional)
Whisk together:
- Powdered sweetener
- Heavy cream or almond milk
- Almond extract
- A pinch of salt
Drizzle over cooled cake once set.
Let harden in the fridge or freezer.
Step 7: Serve and Enjoy!
Slice into small squares or wedges and enjoy every soft, nutty bite of your Keto Pistachio Cake !
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Total Fat | ~16 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Pistachio Cake
- Use high-quality pistachios – Fresh, unsalted ones give the best flavor and color.
- Don’t skip cooling time – Keeps the cake firm and prevents crumbling during slicing.
- Add moisture as needed – If the batter seems too thick, add a splash of cream or almond milk.
- Make ahead and store – Flavors intensify overnight; keep refrigerated.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Pistachio Cake
Mix in 1–2 tbsp cocoa powder or drizzle with melted dark chocolate.
Lemon Pistachio Version
Replace almond extract with lemon extract and add lemon zest to the batter.
No-Bake Energy Bars
Chill the mixture in the freezer and slice into raw bites for grab-and-go snacks.
Vegan Option
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and maple-based sweetener.
Pistachio Cheesecake Swirl
Layer with mascarpone cheese or cream cheese filling for creamy contrast.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cake?
Store cooled slices in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of pistachios work best?
Look for unsalted, shelled pistachios —raw or roasted, depending on preference.
Can I make muffins instead?
Yes! Fill greased muffin tins ¾ full and bake for 18–20 minutes .
Why This Recipe Works So Well
This Keto Pistachio Cake works because of its perfect balance of textures and bold flavors:
- The pistachios give a soft, nutty finish , mimicking classic Middle Eastern pastries.
- The almond flour gives body and depth , while keeping it grain-free and keto-approved.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto pistachio cake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with cheese sticks, nuts, or veggies for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer bites.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Pistachios
Rich in antioxidants, omega-3s, and fiber—supports heart health and satiety.
Almond Flour
Packed with vitamin E and magnesium—great for brain function and energy.
Coconut Oil / Butter
Provides fat-soluble vitamins A, D, E, and K—important for hormone production and digestion.
Even though this is a cake, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Nut Lovers
This Keto Pistachio Cake proves that going low-carb doesn’t mean missing out on bold, comforting desserts. With its silky texture, deep nut notes, and sweet vanilla finish, it’s the kind of cake that turns a simple dessert into something magical.
Whether you’re new to keto baking, looking for a weekend brunch idea, or want to impress with homemade flair, this pistachio cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
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Keto Pistachio Cake – Rich, Nutty & Perfectly Low-Carb!
- Total Time: 50 mins
Description
A delightful blend of moist cake and rich pistachio flavor!
Ingredients
1/2 cup (60 grams) raw shelled pistachios, plus extra for garnish
Extra virgin olive oil, for greasing the pan
1 cup (150 grams) granulated sugar
1 1/4 cups (150 grams) all-purpose flour
1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt
3/4 cup (170 grams) plain Greek yogurt
2 large eggs 1/2 cup extra virgin olive oil
1 teaspoon vanilla extract For the Pistachio Butter Glaze: 1/4 cup (68 grams) pistachio butter (optional) 3/4 cup (85 grams) powdered sugar (optional)
2 tablespoons water
Instructions
1. Toast the pistachios. Preheat the oven to 350°F. Spread the pistachios in an even layer on a rimmed baking sheet. Toast in the preheated oven for 10 minutes. Let cool slightly.
2. Prepare the pan. While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside.
3. Grind the pistachios. Transfer the pistachios to a food processor. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes.
4. Mix the dry ingredients. In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
5. Mix the wet ingredients. In a large mixing bowl, whisk together the Greek yogurt, the remaining sugar, eggs, olive oil, and vanilla extract until thoroughly combined.
6. Make the batter. Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain.
7. Bake the cake. Pour the batter into the prepared pan. Bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the cake. Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour.
9. Make the Pistachio Butter Glaze. In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency.
10. Glaze the cake. When the cake has cooled completely, transfer it to a cake stand or serving plate. Pour the glaze on top of the cake and use an offset spatula or the back of a spoon to coax the glaze to the edges. As it sets, the glaze will slowly drip down the sides of the cake, and the top of the glaze will level and become smooth. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.
- Prep Time: 20 mins
- Cook Time: 30 minutes
Nutrition
- Serving Size: 10 slices
- Calories: 322.7
- Fat: 14.7g
- Carbohydrates: 43.4g
- Protein: 5.6g