This recipe was entirely inspired by the luscious pistachio muffins that came from the bakery of a local grocery store that I somehow miraculously managed not to eat, but I certainly coveted.Low Carb Pistachio Pound Cake.
Makes 1 loaf cake or 12 to 14 muffins.
Nutrition Info 14 slices or 14 muffins
Calories: 162 Fat: 14.8 g Net Carbs: 3 g Protein: 3.3 g
For the cake:
- 1 1/4 cups Carb Quick
- 3 tablespoons coconut flour
- 2 tablespoons vanilla whey powder (optional)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup sugar substitute
- 1 package (1.4 oz.) sugar free pistachio pudding mix
- 1/2 cup butter or margarine, softened
- 3 large eggs
- 1 egg white (can use packaged egg whites)
- 1/4 cup heavy cream
- 1/2 cup water
- 1/4 cup canola oil
Pineapple Cream Icing-optional
- Preheat oven to 350 degrees (F). Prepare a small bread loaf tin (7.75 x 3.75 x 2.75) by spraying with baking spray and using 1 tablespoon of coconut flour to flour the inside of the pan. This will help prevent sticking.
- In a small mixing bowl, combine the flours, whey powder, baking powder, salt and pistachio pudding mix together and mix well. In a larger bowl, add the butter and sugar and cream together with an electric mixer.
- Add the eggs, egg white, heavy cream and water and mix together. The pudding will make the batter a light green but if you would like it a little darker, add a couple of drops of green food coloring at this point.
- Gradually add the flour mixture and oil, mixing in each addition. When all the flour is added, the mixture should be fairly thick and fluffy in appearance. Spoon into the bread pan and spread evenly.
- Bake for about 50 to 55 minutes. When a toothpick inserted in the middle comes out clean, it is done.
- Let cool some although it is very good warm. Sprinkle powdered sugar substitute or granulated sugar substitute over the top if you’d like. Or you can serve it with Pineapple Cream Icing.
If you want to make muffins, prepare 12 to 14 muffin cups by spraying with baking spray and lightly flouring with coconut flour or use baking muffin papers. Put two tablespoons of batter into each muffin cup – should be about 2/3 of the way up the side. Bake for about 18 to 20 minutes, check with a toothpick, looking for almost clean. Let cool for about five minutes, then remove from the muffin cups to a rack to cool.