Heavenly Pistachio Cake (173 cal slice)

If you want a dessert that ACTUALLY tastes like pistachio (I.e. not dubai chocolate) this is the one for you

I used light Ricotta cheese as the base and used Allulose as the sweetener – these changes make it about 60% less calorie dense than than similar pistachio cakes

Pictured is with the optional pistachio glaze topping, which brings it to a total of 210cal per slice with 11g of protein. Not as protein rich as some other cakes on here, but in my opinion the taste and texture are worth the slight increase in calorie density

Notes: I would not sub the light ricotta for Greek yoghurt, the tanginess will interfere with the delicate flavour of the pistachio. If anything I would get a fuller ricotta and just make smaller slices.. the macros will still end up being a lot better than a commercially available cakes

I used allulose since it is the most similar to sugar out of all sweeteners but erythritol could also work

Recipe in comments