Keto Pistachio Cake

Keto Pistachio Cake is a delightful, low-carb twist on a classic Lebanese dessert. With its rich pistachio flavor and moist texture, this cake is perfect for satisfying sweet cravings without derailing your keto diet.

Ingredients

• Pistachio flour - 80g
• Almond flour - 40g
• Erythritol sweetener - 50g
• Baking powder - 1 teaspoon
• Eggs - 2 large
• Unsweetened almond milk - 60ml
• Vanilla extract - 1 teaspoon
• Butter - 30g, melted
• Salt - a pinch
• Chopped pistachios - 20g for topping

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the pistachio flour, almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Sprinkle the chopped pistachios on top of the batter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 180 mg
• Cholesterol: 180 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Pistachios are rich in healthy fats and protein, supporting heart health.

Tags