Description
Keto Pistachio-Rose Water Almond Cake is a divine dessert that combines the flavors of pistachio and rose in a low-carb, keto-friendly recipe.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol sweetener
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup unsweetened almond milk
- 2 teaspoons rose essence
- ½ cup finely chopped pistachios (plus extra for decoration)
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and placing parchment paper at the bottom.
- In a spacious bowl, mix together the almond flour, erythritol, baking powder, and sea salt until evenly distributed.
- In a separate bowl, beat the eggs and add the almond milk, rose essence, vanilla extract, and melted coconut oil, whisking until smooth.
- Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined.
- Carefully fold in the chopped pistachios to maintain their texture.
- Transfer the batter into the prepared cake pan, smoothing the surface with a spatula.
- Bake in the preheated oven 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, then move it to a wire rack to cool completely.
- Once cooled, sprinkle additional chopped pistachios on top before serving.
Notes
- This cake yields 8 servings.
- For an extra touch, consider drizzling a sugar-free glaze made from powdered erythritol and almond milk over the cooled cake.
- Alternatively, serve it with a dollop of whipped coconut cream for a luxurious topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg