This Low-Carb Pistachio Mousse Recipe makes a delicious dessert. This version uses all natural ingredients and the beautiful green color comes from matcha tea! This creamy mousse can be part of a low-carb, keto, LCHF, Atkins, diabetic, gluten-free, or grain-free diet. Perfect for St. Patrick’s Day!
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St. Patrick’s Day is coming up fast! Are you ready with low-carb recipe alternatives? Don’t worry if you’re not. We have you covered!
I created this L0w-Carb Pistachio Mousse Recipe for the big day! This recipe was a tough one. I wanted to get real pistachio flavor, and didn’t want to resort to the fake pistachio flavor in the packaged stuff. If you’ve only had the green stuff from the supermarket, be aware that my recipe will taste different because it contains flavor from real pistachios.
I was unsure where to start to get the pistachio flavor in this mousse, so I did a bit of searching on the web. In my search, I found this wonderful recipe where Lyuba, from Will Cook for Smiles, makes a pistachio pudding by soaking the pistachio nuts. I loved the idea, so I decided to start there.
Armed with pistachio-flavored milk, I then turned to Harper’s recipe for low-carb banana pudding for inspiration. My recipe starts out with creating a thick pudding. After the pudding is cooled in the refrigerator, I fold in clouds of whipped cream to lighten the texture. The final recipe turns out a fluffy, lightly pistachio-flavored mousse.
This Low-Carb Pistachio Mousse Recipe has a beautiful green color. I achieved this color by using just a bit of matcha tea. Matcha tea is made from grinding up green tea leaves and contains loads of antioxidants and a gorgeous green color. If you don’t have matcha tea, you could use a bit of natural green food coloring, or simply leave out the color all together. There is nothing wrong with a cream-colored pistachio mousse!
One part of this recipe that may seem a bit unusual is that I strain out the soaked pistachios and discard them (actually, I feed them to my chickens). I do this because the soaked pistachios have lost much of their flavor to the almond milk they were soaking in. At the end of the recipe, I add in fresh pistachios to increase the pistachio flavor and add a lovely nutty crunch. If you have issues with the texture of nuts, you can leave them out. Leaving them out will also decrease the number of carbs.
Speaking of carbs, I should mention that I only accounted for 1/2 cup of pistachios in the macros. While a whole cup is listed in the ingredients, half of them are discarded after soaking and do not end up in the final product. I know there are some of you out there who take their macros very seriously, so I want to make sure you understand why I calculated it the way I did.
While this Low-Carb Pistachio Mousse Recipe makes a great dessert for St. Patrick’s day, you can enjoy it anytime of year. Looking for other low-carb St. Patrick’s day recipes? Check out our St. Patrick’s Day Milkshake and our Paleo Slow-Cooker Irish Stew. Enjoy!
Low-Carb Pistachio Mousse Recipe
This Low-Carb Pistachio Mousse Recipe makes a delicious dessert. This version uses all natural ingredients and the beautiful green color comes from matcha tea! This creamy mousse can be part of a low-carb, keto, LCHF, Atkins, diabetic, gluten-free, or grain-free diet.
- 1 1/2 cup unsweetened original almond milk
- 1/2 cup unsalted raw pistachios
- 1/4 cup granulated stevia/erythritol blend Pyure
- 1 teaspoon xanthan gum
- 1/2 teaspoon matcha ceremonial grade
- 1 pinch sea salt
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons granulated stevia/erythritol blend Pyure
- 1/2 cup unsalted raw pistachios
Pour the almond milk in a jar or glass container with a cover. Stir in the raw pistachios. Cover the container and refrigerate for 24-48 hours. The longer the nuts soak, the more pistachio flavor will be absorbed by the milk.
After the nuts have soaked, strain out the nuts from the milk while pouring the milk into a large measuring cup. Discard the nuts as they have lost much of their flavor.
In a 1 1/2 -2 quart saucepan, whisk together the 1/4 cup sweetener, xanthan gum, matcha and sea salt.
Add the egg yolks to the pistachio-flavored milk and whisk together. Add this liquid mixture very slowly (a tablespoon at a time) to the dry ingredients in the saucepan, whisking between each addition. Place saucepan over medium low heat and bring to a simmer, whisking frequently. Remove from heat.
Stir vanilla extract into the pudding mixture. Allow to cool for several minutes at room temperature, then refrigerate for 2-3 hours, or until chilled.
In a medium mixing bowl, beat whipping cream and the two tablespoons of the sweetener, using a mixer, until soft peaks form. Add vanilla and beat again until stiff peaks form.
Stir 1/3 of the whipped cream into the pistachio pudding mixture to lighten. Fold in the rest of the whipped cream. Gently stir in 1/2 cup of pistachio nuts.
Transfer mixture into the desired serving dishes, cover and refrigerate a few hours before serving.
Serving size: 1/4th of the recipe (about 6 ounces)
Fat (g): 30
Carbs (g): 5
Fiber (g): 1
Protein (g): 5
Net carbs (g): 4