My homemade pistachio cake is the perfect sweet treat for anyone who adores the delicate flavor of nuts. If you love the rich, nutty flavor of pistachios and the delicate crumb of almond flour cakes, this Pistachio Almond Flour Cake is for you! This keto pistachio cake is a show-stopper for keto enthusiasts and pistachio lovers alike!
A Symphony of Flavors and Textures
It's elegant, yet simple, and perfect for a cozy afternoon or special occasions alike. Its irresistible nutty aroma, buttery flavor, and delicate texture make it a must-try. It’s light yet moist, with finely ground pistachios lending a subtle, earthy sweetness that pairs beautifully with the buttery richness of almond flour. The texture is hard to describe other than it is magical. This beautiful lemon pistachio cake has a tender crumb, the perfect amount of sweetness and brightness, and gets topped with the most incredible lemon buttercream frosting.
Why You'll Love This Recipe
- Quick and simple: This cake recipe uses everyday ingredients that you likely already have in your kitchen.
- Gluten-Free: This gluten-free pistachio cake is based on my famous flourless almond cake recipe (which you definitely have to try!).
- Make-Ahead Friendly: You can bake the cake the day before you plan to serve it.
- Freezer-Friendly: This cake freezes surprisingly well.
Ingredients You'll Need
You’ll gather a few common baking ingredients-like sugar, eggs, and baking powder-along with almond flour (that lovely, finely ground almond meal) and pistachios, which should be finely processed before mixing.
- Almond flour
- Sugar
- Baking powder
- Kosher salt
- Pistachios
- Melted butter
- Eggs
- Vegetable Oil: Adds moisture without heaviness.
- Vanilla extract
- Lemon zest
- Sunflower, canola, or light olive oil
- Heavy cream
- Powdered sugar
Step-by-Step Instructions
Preparing the Cake
My preferred way to enjoy it?
- Prepare the cake pan: Preheat an oven to 375°F (190°C), then line a 9-inch round cake pan with parchment. Grease the sides with baking spray. If you’re starting with whole, peeled pistachios, place them in a food processor or high-speed blender and pulse until finely ground. If your pan has a removable bottom, set it on a baking sheet (just in case).
- Mix the dry ingredients: Sift 1 cup (120g) almond flour, ⅔ cup (134g) sugar, 1 tsp baking powder, and a pinch of kosher salt into a large mixing bowl. Sift pistachio flour and almond flour together into a mixing bowl along with cornstarch and salt; set aside.
- Grind the pistachios: Place 2 cups (280g) pistachios in the bowl of a food processor with blade attachment. Pulse until very finely ground (but not a paste!), then whisk in with the dry ingredients.
- Add the wet ingredients: To this, add 1 stick (113g) melted butter and 3 large egg yolks, then whisk thoroughly.
- Whip egg whites: Place 3 egg whites in the bowl of a stand mixer bowl, then beat on high speed until stiff peaks form, about 3 minutes.
- Fold together: Use a spatula to gently fold the egg whites into the cake batter until fully combined. Mix gently until fully incorporated. Stop folding as soon as the mixture is uniform-don’t overmix!
- Bake the cake: Transfer to the preheated oven and cook for 30 minutes, or until a toothpick inserted into the center comes out clean. Bake for 35-45 minutes or until a toothpick inserted in the center comes out completely clean. Bake for 40 to 45 minutes or until top is no longer fluid, edges are light golden brown, and a toothpick inserted in the middle comes out clean.
Cooling and Serving
- Cool, then serve: Allow the cake to cool fully, then slice and serve with powdered sugar and whipped cream. Let cake cool for about 1 hour and then gently release it from the cake pan. The cake is easier to cut and tastes best after it is fully cooled, so I recommend waiting a few more hours (or until the next day) to serve it.
- Make homemade whipped cream: Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form.
- Dust with powdered sugar: If desired, you can dust the cake with powdered sugar before serving. When slicing the cake, use a large sharp knife and cut into it gently. The surface of the cake will break as you cut it (it has a delicate, meringue-like surface). If you cut into the cake with too much force, you will squish the cake crumb and cause the cake to sink in too much.
Tips for the Perfect Pistachio Cake
- Beware of overmixing: Doing this can knock out the air you’ve just whipped into the egg whites, leaving you with a deflated cake.
- Room temperature ingredients: Make sure your eggs are at room temperature before whipping. Having the eggs at warm room temperature (70-75 degrees) is critical for the success of this recipe.
- A note about grinding pistachios: The finer you grind the pistachios, the more seamless the texture.
- Whip those egg whites right: Beat until stiff peaks form, but don’t overdo it.
- Fold gently: Use a spatula or a whisk and a light hand when combining the egg whites into the yolk mixture. This helps keep the cake fluffy and airy.
- Oil matters: Stick to neutral-flavored oil (sunflower, canola, light olive oil). Neutral-flavored oil like sunflower, canola, or light olive oil works best to keep the pistachio flavor front and center.
- Watch your oven: Every oven is different.
- You SHOULD USE PARCHMENT PAPER - do not forget or the cakes will stick to the pan.
Variations and Substitutions
- Other nut options: Try substituting ground almonds, hazelnuts, or even walnuts if you want to experiment with flavors. You want finely ground nut flour for the most refined texture.
- Dairy-Free: This gluten-free pistachio cake is already naturally dairy-free - no butter or milk is used. Just make sure any toppings or sides (like whipped cream) are also dairy-free if needed.
- Flavor Twists: if you enjoy unique flavor twists, you can also experiment with mild coconut oil, extra virgin olive oil or even nut oils like pistachio or walnut oil for a deeper, richer taste.
Storing and Freezing
- Make-ahead: You can bake the cake 1 day before serving.
- To freeze: Wrap individual slices in plastic wrap, place them in a freezer-safe container or freezer bag, and enjoy within 2-3 months.
Serving Suggestions
The only thing I want with a slice of something as rich and nutty as this pistachio almond cake is a cup of hot coffee or tea! And before you even think about leaving off the homemade whipped cream, please don’t. If you want a little something else on the side, fresh fruit (like raspberries or strawberries) is always a good idea. This cake is best enjoyed at room temperature when the ganache softens and matches the consistency of the cake.
Read also: Easy Low-Carb Cheese Crackers
A Note on Color
Homemade pistachio flour is going to give you a much brighter color in most cases; I’ve yet to find a pre-made pistachio flour that satisfies me. If your pistachio flour isn’t quite as green, your cake will be more of a greenish yellow color, but still perfectly delicious. The cake will not be a vibrant green even if you use a premium pistachio flour. Note that the color of your pistachio flour will determine the final color of your cake.
Keto Pistachio Cake
Satisfy your dessert cravings without breaking your keto goals with this irresistible Keto Pistachio Cake! Made with almond flour, finely ground pistachios, and a touch of erythritol, this low-carb delight is packed with nutty flavor and perfect for any occasion. Finished with a sprinkle of chopped pistachios for a crunch that complements every bite, this cake is as beautiful as it is delicious.
Ganache Topping
I chose to treat it like an entremet or naked cake: wrapping the cake in acetate and pouring on a liquid layer of silky smooth chocolate ganache. Alternatively, if you don’t have acetate or don’t want to deal with the finickiness of the poured ganache layer, you can treat the ganache more like a frosting and spread it on once it’s cooled slightly (cool at room temperature, gently stirring every 10 to 15 minutes to ensure it cools evenly).
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