I know, without any reminders, pistachio nuts are full of carbs (still doing better than cashews, though). That means the following pistachio matcha cake might be a bit keto unfriendly. Especially because you'll want to eat too much of it if you're a pistachio fan like me.
On the other hand, if you are "only" a low-carb-er and like challenges that multi-layer cakes bring, go for it! This one is soooo unbelievably yummy. Again, if you are a fan of the main ingredients that holds true. If you are not, you're still going to love it, but should maybe think about the effort put into it. To illustrate, my significant other kept complimenting on it but would keep bringing on that Jaffa cake is the winner. So, Jaffa cake is what he gets for his B-day, not mine.
Matcha Green Tea Powder
This is the second ingredient I've been a huge fan of. The Japanese green tea powder has been used in many matcha green tea recipes, even on this page alone. Avoiding milk, I miss matcha latte a lot. Been thinking of ideas for a keto or low-carb version. Any ideas on your side? Maybe a mix of heavy cream and unsweetened almond milk would work? Not a big challenge lover but still want to dig into a matcha cake? Try the cloud cake instead, designed especially for egg fasting. Lots of fat and low carbs guaranteed there.
You can read about the health benefits of matcha all over the web. This time, I've combined all this healthiness with the not-so-healthy but oh-so-delicious nuts. The colors match ... and the flavors do too!
Low Carb Pistachio Matcha Cake
This is a low-carb birthday cake. It was my birthday recently, and I decided to bake myself a treat ... to put together the flavors I love the most. It resembled a spongey matcha latte, enhanced with a pistachio crust and pistachio marzipan. And the dark chocolate, of course. It does take time and is intended for people who like a bit of a challenge. I dare you.
Recipe
Pistachio Matcha Cake
Ingredients
1st Sponge Cake Layer - Pistachio
- 3 oz pistachio kernels - (preferably raw and unsalted)
- 1 teaspoon coconut oil
- 4 large eggs
- 2.5 oz powdered erythritol
- 3 tablespoon coconut flour
2nd Sponge Cake Layer - Pale
- 3 oz macadamia butter
- 4 large eggs
- 2.5 oz powdered erythritol
- 3 tablespoon coconut flour
Soaking Sponge Cake Layers
- ¾ cup almond milk
- ¼ teaspoon stevia extract - to taste
- ½ teaspoon vanilla extract
Matcha Cream Filling
- 2 cups heavy cream
- 8 oz cream cheese
- 1 packet gelatine - (unflavored)
- 1.5 oz powdered erythritol
- ¼ teaspoon stevia extract
- 3 teaspoon matcha green tea powder
Pistachio Matcha Marzipan
- 3 oz pistachio kernels - (preferably raw and unsalted)
- 3 oz powdered erythritol
- 0.5 large egg white
- ¼ teaspoon matcha green tea powder
Chocolate Topping
- 2 oz dark chocolate - (I used Cavalier)
- 0.5 tablespoon coconut oil
Instructions
1st Sponge Cake Layer - Pistachio
- Preheat the oven to 350 °F (180 °C). Line the bottoms of two identical 10” round pans. If you don’t have two identical dishes or enough room in the oven, be ready to bake twice.
- Sieve the coconut flour to get rid of any lumps.
- Prepare pistachio butter: Put the kernels into the bowl of an S blade food processor. Add a pinch of salt if the kernels are unsalted. Pulse for a few minutes until the texture starts resembling butter. You might need to scrape the sides of the bowl every now and then. Add the coconut oil and pulse for another minute or two.
- Beat the eggs with the whisk attachment for 1 min. on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
- Add the coconut flour and pistachio butter, beating continuously on medium low speed just until incorporated. Using a spatula, scrape the bottom of the bowl to get any pockets of flour or butter hiding at the bottom; do not overmix or you will deflate the batter.
- Pour the batter into the first baking pan. Bake for 20 minutes. The toothpick, inserted into the middle, must come out clean.
2nd Sponge Cake Layer - Pale
- Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter.
- Bake the sponge cake layer for 20 minutes. The toothpick, inserted into the middle must come out clean.
Pistachio Matcha Marzipan
- Place the pistachio kernels in a food processor and pulse. Put aside a tablespoon of ground pistachios to use as decoration later.
- Into the food processor with crushed pistachios, add powdered erythritol, matcha, and a pinch of salt if the nuts are unsalted. Process until you get very fine powder.
In another bowl, lightly beat the egg white. - Add a bit of the egg white and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
- Roll out the marzipan into a (round) shape that will cover the cake. Help yourself with some cling wrap (see the picture). Place in a fridge or a freezer while you prepare the matcha cream filling.
Matcha Cream Filling
- Soak the gelatine in 4 tbsp. water for 5 minutes. Add 4 tbsp. of boiling water and mix until the gelatine dissolves completely. Let it cool down (or prepare the gelatine according to instructions on the packet).
- Using a stand electric mixer, whip the cream until almost firm. Add cream cheese and mix on medium high. Add erythritol, stevia extract (to taste) and matcha powder. Continue mixing until everything is well incorporated. Add the dissolved gelatine and mix well on medium speed.
Chocolate Topping
- In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not touching it.Put in chopped chocolate and coconut oil. Mix until melted. Let it cool down but keep it runny.
Assembling the Cake
- When the sponge cakes are done baking, soak each with 6 tablespoons of almond milk, mixed with stevia extract (optional) and vanilla extract.
- First, take the 1st (pistachio) sponge cake. Using a spatula, coat it with ½ of matcha cream filling.
- Next, lay on the 2nd (pale) sponge cake layer. Coat it with the other half of matcha cream filling.
- Take the pistachio marzipan out of the freezer and put it on top (remove the foil if you've used any).
- Sprinkle the melted chocolate all over the cake. Use a tablespoon of groud pistachio kernels for decoration. If you like, sprinkle some more matcha powder on top.
- Keep refrigerated overnight. The longer the cake sits in the fridge, the better it gets. :-)Enjoy!
Nutrition
Rainbow says
I plan to do just the pistachio layer itself and pair it with my keto strawberry buttercream, but I'm not understanding why the pistachio cake is soaked in the milk, vanilla and stevia mix? is it necessary? and if not, then what will be the difference in the cake texture and flavor?
Bud says
The perimeter of the cake is white. Did you use something different for this? Also, is there a recipe for the chocolate hearts? Looking forward to making.
Tisa says
Hi Bud.
I am not sure what you mean by "white." There's a pistachio sponge (pale greenish), pale sponge, and greenish (albeit pale) matcha cream filling. All made just like the instructions dictate.
You can follow the recipe for chocolate hearts here https://www.mysweetketo.com/homemade-chocolate-candy/ and make some more pistachio marzipan for the filling.
All the best!
Cam says
This was a pain in the butt to make but man oh man was it worth it. What an indulgence!!! 5/5
Tisa says
Wow, you have just made my day, Cam! Not many people are willing to put so much effort and time into making a cake like this one. Even I hardly ever find the time (someone really special needs to celebrate. 😉
Thank you for trying the recipe and leaving the feedback!
Robyn says
When I make this cake I will think of your grandmother. There is a new bright and beautiful star in the sky.
Tisa says
Thank you, Robyn <3