Keto Pistachio Coffee Cake

A tender, nutty coffee cake with a creamy pistachio filling, indulgent in flavor yet light enough to enjoy without guilt.

Baking, Cake, Dessert, Healthy, Keto, Pistachio

About

There’s something magical about the aroma of roasted pistachios and butter baking together — rich, nutty, and just a little bit indulgent. This Keto Pistachio Coffee Cake combines those comforting flavors with a creamy pistachio filling that melts into the crumb as it bakes. The texture is tender yet hearty, balanced by the subtle crunch of roasted pistachios on top. Best of all, it’s made with wholesome ingredients and a touch of natural sweetness, so you can enjoy every bite without a hint of guilt. Whether served warm with your morning espresso or as an elegant afternoon treat, this cake feels like a little slice of café perfection at home.

Serves: 8-10

Cook time: 45 min

Difficulty: easy

Ingredients

For the Cake

2 cups (225 g) pistachio flour
½ cup (50 g) coconut flour
½ cup (50 g) Swerve powder or another sugar substitute
1 tablespoon (12 g) baking powder
¼ teaspoon (1 g) salt
½ cup (115 g) unsalted butter, softened
1 tablespoon (15 g) butter for greasing the pan
3 large eggs
½ cup (125 ml) heavy cream
3 drops concentrated pistachio extract

For the Filling

3.5 oz (100 g) cream cheese, softened
3.5 oz (100 g) unsweetened pistachio butter
2 egg yolks
2 tablespoons (20 g) powdered Swerve or another sugar substitute
2 drops concentrated pistachio extract

Step-by-step

1

Preheat your oven to 340°F (170°C). Grease a tart pan or springform pan with 1 tablespoon of softened butter.

2

In a large mixing bowl, beat the softened butter with Swerve powder or your chosen sweetener .
Add the eggs, one at a time, then pour in the heavy cream and pistachio extract. Mix until smooth and creamy.

3

In a separate bowl, whisk together the pistachio flour, coconut flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined, do not overmix. Set the batter aside.

4

In another bowl, beat together the cream cheese, pistachio butter, egg yolks, Swerve, and pistachio extract until smooth and creamy. A hand mixer works best for this step.

5

Spread about 70% of the pistachio batter evenly across the bottom and sides of the greased pan.
Pour the pistachio filling on top and spread it evenly.
Use the remaining 30% of the batter to dot small pieces over the top. It’s okay if some of the filling shows through.