This no-sugar pistachio loaf cake is soft, moist, and full of rich nutty flavor without relying on refined sugar. Made with finely ground pistachios and natural sweeteners, it delivers a tender crumb and a subtle sweetness that feels indulgent yet balanced. Perfect for breakfast, afternoon coffee, or a healthy dessert, this loaf is easy to make and brings a bakery-style result right from your oven.
Ingredients
For the loaf:
- 1 cup shelled pistachios (unsalted, finely ground)
- 1 cup almond flour
- 3 large eggs
- ½ cup Greek yogurt
- ⅓ cup powdered erythritol (or preferred sugar-free sweetener)
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened almond milk
Optional topping:
- 2 tablespoons chopped pistachios
- Sugar-free glaze (powdered erythritol + a little almond milk)
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Step 2: Prepare the pistachios
Pulse pistachios in a food processor until finely ground but not into butter. Set aside.
Step 3: Mix wet ingredients
In a large bowl, whisk together eggs, Greek yogurt, melted coconut oil, sweetener, vanilla extract, and almond milk until smooth.
Step 4: Combine dry ingredients
Add ground pistachios, almond flour, baking powder, and salt to the wet mixture. Mix until fully combined and smooth.
Step 5: Pour and top
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chopped pistachios over the surface if using.
Step 6: Bake
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and serve
Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely. Slice and enjoy.