Chocolate Pistachio Cake

A free-from keto chocolate pistachio cake that’s utterly gorgeous. Much to peoples surprise when they made this cake, they’re friends never guessed it was dairy-free, sugar-free or gluten-free until they were told.

Ingredients and execution for making this cake are moderately simple, though some areas can be a little fiddly. Once you’ve mastered how to make it, you’ll find yourself wanting to make it again. Let us know how easy you found it and if you made any changes to the recipe.

This delightful cake is rather a light mousse cake and is very easy to eat, especially with your favourite cream. It isn’t overly sweet and all the flavours burst through.

Be prepared to want seconds!


This delicious cake rises ridiculously high so be sure to leave enough height in oven. Once it’s cooked and taken out of the oven it sinks somewhat when cooling. You don’t need to be alarmed by this, it’s a normal part of the process and adds to the fudge texture.

You don’t have to lash out on a double boiler to make this cake. A standard saucepan slightly filled with hot water and a Pyrex jug inserted is suffice. Put your ingredients in the Pyrex to melt over a low heat, and stir occasionally.

Before adding the ganache topping make sure the cake has cool completely otherwise the ganache will slide off.

After decorating put it straight into the fridge. It can be left in the fridge for at least five days and it can be frozen if you think it won’t be eaten up within five days. Defrost at room temperate for a couple of hours before eating.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: Food Processor, Double Boiler or a Saucepan and 1 litre Pyrex Jug, 9″ Springform Cake Tin, Parchment Paper.

Credits: This recipe is an adapted version of Nigella Lawson’s

Prep: 15 min
30 min
Servings: 16

G. Carbs: 19g
N. Carbs: 9g
Freezable: Yes

Protein: 6g
Fat: 21g

Kcal: 262
Difficulty: Moderate


Cake Batter:

  • 150g 70% Dark Chocolate
  • 120g Erythritol
  • 150g Unsalted Shelled Pistachios
  • 150g Dairy-Free Butter
  • 6 large Eggs (separated)
  • Pinch of Himalayan Salt
  • 1 tbsp Vanilla Extract


  • 150g 70% Dark Chocolate (Green & Blacks is a good choice)
  • 100g Dairy Free Cream (Emlea plant double cream is a good choice
  • 6 drops of Vanilla Stevia
  • 2 tsp of liqueur (optional)


  • Sprinkle of Gold Glimmer Confetti or chopped Pistachios (optional)


Cake Batter Instructions:

  • Line your springform tin with parchment paper.
  • Turn your oven on and set to gas 4, 180c or 356f.
  • Melt the chocolate in a double boiler.
  • In a food processor add all the pistachios with 40g of erythritol, blend until they resemble flour.
  • Add butter and another 40g of erythritol and blend together until it forms a batter.
  • With the motor is running, add yolks to the batter one at a time.
  • With the motor running, slowly add the melted chocolate mix and vanilla.
  • Put aside for a moment.
  • In another bowl whisk the egg whites until stiff peaks form.
  • Add a pinch of salt, then slowly add the remaining 40g of erythritol while whisking.
  • Slowly fold in the white egg mixture to the batter and slowly fold in.
  • Pour into the lined springform tin.
  • Bake for 25-30 minutes.
  • Leave to cool in the tin before layering with the chocolate ganache.

Ganache Instructions:

  • Melt the chocolate in a double boiler.
  • Once melted stir in the stevia, cream and liqueur.
  • Mix well before topping.
  • Once topped and decorated put straight into the fridge.

Decoration Instructions:

  • Sprinkle as much as you want of the Gold Glimmer Confetti or chopped pistachios on the top of cake ganache before it sets.