Low Carb Sugar-Free Pistachio Cake

Even if you’re watching your sugar intake, you don’t need to miss out on mouth-watering dishes. This low-carb pistachio cake recipe is all you need to achieve cake soufflé dessert nirvana in the kitchen without the sugar spike. With a pronounced nutty pistachio flavor, this light cake is winning by all counts!!! It’ll sweeten any occasion, even if you just fancy a slice with a cup of tea. Ready to bring out your inner baker?

Dough Ingredients:

  1. 3.5 oz chicken egg
  2. 0.5 oz almond flour
  3. 0.35 oz coconut flour
  4. 0.07 oz baking powder
  5. 1.05 oz pistachio paste
  6. 0.35 oz Erythritol
  7. 0.07 oz FitParad No.7 sweetener
  8. A pinch of salt
  9. 0.7 oz water

Souffle ingredients:

  1. 4.23 oz egg white
  2. 1.76 oz butter
  3. 1.4 oz pistachio paste
  4. 4.23 oz water
  5. 0.2 oz agar-agar powder
  6. 1.4 oz Erythritol 
  7. 0.21 oz FitParad No.7 sweetener 
  8. A pinch of salt

Glaze ingredients:

  1. 3.5 oz milk
  2. 0.35 oz pistachio paste
  3. 0.35 oz butter
  4. 0.35 oz Erythritol
  5. 0.07 oz FitParad No.7 sweetener
  6. A pinch of salt
  7. 0.18 oz gelatin
  8. 1.05 oz water

Low Carb Sugar-Free Pistachio Cake Instructions:

  1. In a separate bowl, combine milk, water, erythritol, sweetener, and salt. Whisk the mixture together until thoroughly combined.
  2. Add almond flour, coconut flour, and baking powder to the liquid ingredients. Stir again with a whisk until completely combined to form a free-flowing batter.
  3. Next, transfer the dough into a separate bowl (0.4-0.6 l) suitable for microwave use, and bake in the microwave oven for about 2.5-4 minutes at a minimum of 600 W. It is necessary to check the sponge cake for readiness every 1-1.5 minutes. The biscuit is ready when it's evenly soft and not dry at the edges. Also, make sure your cake is perfectly cooked: it shouldn't be raw in the middle and can have a dome shape on top.
  4. Add the pistachio paste to the hot biscuit, and crush it with a fork to obtain small chunks (no larger than 1cm cubes) until the paste and biscuit are well mixed.
  5. Allow the biscuit to cool completely at room temperature.
  6. Once cooled, transfer your sponge cake to a prepared 6x6 inches baking pan (2-2,5 inches high), and spread evenly in a dense layer over the base and sides of your dish. After that, let the pan stay on the counter at room temperature.
  7. Take a separate bowl, and combine erythritol, sweetener, agar-agar powder, and salt. Stir the ingredients thoroughly until the sweetener is fully mixed with agar-agar powder.
  8. In a saucepan, combine the sweetener, agar-agar powder, and water, and mix well until you can't see any small lumps. Let the mixture sit for about 10 minutes.
  9. Meanwhile, combine the butter with the pistachio paste in a separate bowl, and beat with an electric mixer at medium speed until smooth.
  10. In a pot, bring agar-agar powder to a boil over low heat. Once it starts boiling, let it simmer for about 5 minutes over low heat.
  11. Next, whip egg whites into a white, fluffy foam. Don't stop beating until the egg whites increase from 2.5 to three times in volume. Remember to start mixing at low speed, gradually increasing it to medium or medium-high.
  12. Continue to whip until the mass is thick enough for the whisk to leave visible trails. Next, with the mixer running at the same speed, pour hot syrup in a thin stream over the beaten egg whites.
  13. Immediately after that, add all the pistachio paste–butter mixture to the bowl, turn the mixer down to low again and continue whisking until thoroughly combined, but not longer than 10 seconds.
  14. Now, using a silicone spatula, stir the soufflé quickly, scraping the sides of a mixing bowl to ensure that the ingredients on the sides are properly incorporated into the mixture in the center.
  15. Transfer the soufflé mass into the baking pan with your sponge cake and spoon it evenly over the biscuit base.
  16. Put the cake in the refrigerator for at least one hour to set and chill.
  17. Soak gelatin in water, mix well, and allow it to bloom at room temperature for 25-30 minutes.
  18. Combine erythritol, sweetener, salt, and milk in a saucepan. Bring the milk to a boil on medium heat, and keep it simmering for 1-2 minutes until the sweetener dissolves completely.
  19. Next, use a separate bowl to combine the hot milk, butter, pistachio paste, and soaked gelatin. With an immersion blender, puree the mixture thoroughly until you get a homogeneous and fairly running paste. Let the glaze cool at room temperature.
  20. Once the glaze has cooled, pour it over the soufflé into the baking dish.
  21. Place the cake in the fridge until fully stabilized. It can take 3 hours or more.
  22. Once the soufflé has hardened, put it out from the baking pan and cut with a sharp knife into rectangular or square pieces of whatever size you prefer. Cutting will go easier and smoother if you heat the cold blade or dip it into boiling water for a few seconds. Make sure to wipe the blade dry after each cut. Remember: a perfectly cooked soufflé has a puffy, tender consistency and is slightly moist.

Pro tips to make this Low Carb Sugar-Free Pistachio Cake!

  • Egg Safety: Always wash the eggs thoroughly with soap and disinfectants before cooking. Check your eggs: make sure the shell is clean and intact, and don't forget to test them for freshness.
  • Egg Temperature: It is better to use room-temperature eggs for the best result.
  • Egg Freshness: The dietary (very fresh) eggs are not the best choice since older egg whites are easier to beat.
  • Milk Options: Instead of regular cow's milk, you can use any plant-based milk you like. You can even substitute it with cream containing 10-20% fat. Remember: the higher the fat content of milk/cream, the richer taste will be.
  • Butter options: For this recipe, you can use butter that contains from 60% to 84% fat. The job of butter in baking (besides being delicious) is to give richness, tenderness, and flavor to your cooking masterpiece. So, it is not desirable to reduce the amount of this ingredient in the recipe. 
  • Butter and Pistachio Paste: We recommend using room-temperature butter and pistachio paste. If you keep these products in the refrigerator, take them out a couple of hours before cooking to let them warm to room temperature.
  • Gelatin and Agar-Agar: Always soak gelatin and agar-agar in cool water. The recommended temperature of the liquid should not exceed 77 °F.
  • Gelatin Options: For this recipe, we recommend going for granulated gelatin (also known as powdered gelatin) rather than gelatin sheets.
  • Agar-Agar Options: One of the main characteristics of agar is its gel strength. The gel strength of the product we use for this cake is 900 blooms. So, make sure the gel strength of your agar-agar isn't more than 1000 blooms.
  • Sweetener Options: If this specific sweetener is scarce in your home or stores, any dry sweetener of your preference, which is 2-10 times sweeter than sugar, is the way to go. Just make sure to properly measure the amount of your substitute product to achieve the equivalent level of sweetness that our recipe calls for. However, we recommend that you don’t use pure stevia (stevioside) for baking the cake.
  • Which is the «Right» Pan? When baking a biscuit, use any dish 4.7- 6.3 inches in diameter that you have and feel most comfortable with. It can be made of any material, like silicone or metal. Bake your cake at 330-347 F until golden brown. However, always remember: the baking time strongly depends on the size of the cake and the oven you are using. So, use a dry toothpick to check if your cake is ready.
  • My Biscuit is Cooked on Top But Not on the Bottom. What Do I Do? Taking your cake out of the oven to find that it isn’t fully cooked is a pain, but never worry: fixing it is easier than you might think. Remove the biscuit from the pan, and flip your cake upside-side down so that the flat bottom is now the top, then bake for another 30 seconds. Repeat this action several times if necessary.
  • Whisking: The whisking process may seem dull and frustrating. However, there is a way to make it easier and more fun. For example, you can use a silicone mat or a folded towel (napkin) to prevent the mixing bowl from moving on the counter.
  • Agar-agar syrup: The agar-agar syrup becomes quite thick when a liquid is heated to its boiling point. However, after 4-5 minutes of boiling, the mixture turns more fluid and transparent with bubbles inside — and it's totally okay. The perfect agar-agar syrup should have a consistency of liquid honey or glucose syrup.
  • Please note: If you haven't managed to stir in the syrup before it becomes too cool and thick, never fear: bring it back to a boil and immediately add it to the whipped egg whites.
  • Color: If you want your cakes to pop with deeper color, add a drop of food coloring and stir it into the syrup during cooking.
  • Souffle: The soufflé has a reputation for being finicky in the kitchen: this cooking masterpiece thickens quickly enough, so do not miss the moment and try to work quickly and confidently.
  • How Do I Decorate the Souffle? Your soufflé is cooked, set, and cooled – next comes the best part: decorating! There are tons of ways you can decorate your cooking masterpiece. We recommend using crushed pistachios and fresh or freeze-dried berries (raspberries or strawberries) for this purpose.
  • Glaze Options: If you are a fan of berry desserts, you can substitute the butter-pistachio paste mixture with berry puree for the glaze.

Common Problems:

  • Which is the «Right» Pan? When baking a biscuit, use any dish 4.7- 6.3 inches in diameter that you have and feel most comfortable with. It can be made of any material, like silicone or metal. Bake your cake at 330-347 F until golden brown. However, always remember: the baking time strongly depends on the size of the cake and the oven you are using. So, use a dry toothpick to check if your cake is ready.
  • My Biscuit is Cooked on Top But Not on the Bottom. What Do I Do? Taking your cake out of the oven to find that it isn’t fully cooked is a pain, but never worry: fixing it is easier than you might think. Remove the biscuit from the pan, and flip your cake upside-side down so that the flat bottom is now the top, then bake for another 30 seconds. Repeat this action several times if necessary.

Low Carb Sugar-Free Pistachio Cake Nutritional Value

Nutritional value per 3.5 oz of the product:

protein 0.36 oz, fat 0.63 oz, carbohydrate 0.07 oz, dietary fiber 0.35 oz

Energy value per 3.5 oz of the product:

210.2 kcal (878.6 kJ)

Notes!

  • Remember: the exact nutrient and energy content of the dish depends on the ingredients used.
  • Storing: Store the cake in an airtight container in the fridge at a temperature from +35F to +43F for up to 60 hours.
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