Description
A delicious and healthy Keto Persian Pomegranate & Walnut Cake that is perfect for those following a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup finely chopped walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup erythritol or your favorite keto-friendly sweetener
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup pomegranate juice
- 1 teaspoon vanilla extract
- 1/2 cup pomegranate seeds (for topping)
- 1/4 cup crushed walnuts (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and placing parchment paper at the bottom.
- In a large bowl, mix together the almond flour, chopped walnuts, baking powder, baking soda, sea salt, and ground cinnamon until well blended.
- In a separate bowl, whisk the erythritol, eggs, applesauce, pomegranate juice, and vanilla extract until smooth and creamy.
- Slowly incorporate the wet mixture into the dry ingredients, stirring gently until just combined—avoid overmixing.
- Transfer the batter into the prepared cake pan, leveling it out with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
- Once cooled, adorn the top with pomegranate seeds and crushed walnuts for a delightful finish.
Notes
- For an extra layer of flavor, consider adding a teaspoon of cardamom or nutmeg to the batter.
- If you desire a sweeter taste, feel free to increase the erythritol to 3/4 cup or adjust according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg