Description
This keto pistachio raspberry cake is a delightful and delicious dessert that is low in carbs and high in flavor.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Gently fold in the raspberries and chopped pistachios.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- This cake can be stored in the refrigerator for up to a week.
- For a more intense flavor, use roasted pistachios.
- Serve with a dollop of whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg