Description
A delicious keto-friendly cake made with pistachios and raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coarsely ground pistachios
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine almond flour, ground pistachios, erythritol, baking powder, and salt.
- In another bowl, whisk together almond milk, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Gently fold in the raspberries.
- 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 is best served chilled.
- Store leftovers in the refrigerator for up to 5 days.
- For a sweeter taste, adjust the erythritol amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg