Description
A delicious low-carb pistachio cake that’s perfect for keto diets.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup powdered erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup ground pistachios
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together softened butter and erythritol until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, almond milk, and ground pistachios.
- In another bowl, whisk together almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container in the fridge.
- This cake can be frosted with keto-friendly cream cheese icing.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg