Flourless Pistachio Cakes with Honey-Lemon Yogurt Glaze

Serves 4-6

For the cakes


  • 3/4 cup raw pistachios
  • 1/2┬ácup raw almonds
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, at room temperature, plus more for greasing the pan
  • 6 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs, at room temperature

  1. Preheat the oven to 320F and grease 6 cups of a muffin tin. Set aside.
  2. Combine the pistachios, almonds and salt in the bowl of a food processor and process until ground into a course nut flour.
  3. In the bowl of a stand mixer fitted with paddle attachment, cream the butter, sugar and lemon zest until light and fluffy, about 10 minutes.
  4. Add the eggs one at at a time, beating well after each addition.
  5. Add the ground nut mixture to the wet ingredients and gently fold in by hand until thoroughly combined.
  6. Divide between your greased muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean.
  7. Cool on a wire rack before carefully turning out of the muffin tin.

For the glaze:


  • 5 oz. greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons virgin coconut oil, melted

Stir together all ingredients in a bowl. Pour glaze over fully cooled cakes. Garnish with chopped pistachios and lemon zest.