Description
A delicious keto dessert that combines the rich flavors of pistachio and raspberry.
Ingredients
Scale
- 2 cups almond flour
- 1 cup finely ground pistachios
- 1/2 cup erythritol
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol for frosting
- 1/2 tsp vanilla extract for frosting
- 10 whole pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, combine almond flour, ground pistachios, erythritol, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the eggs, then add almond milk and vanilla extract.
- Mix the wet ingredients into the dry mixture until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- While the cake is baking, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Once the cake is cool, frost it with the whipped cream and garnish with whole pistachios.
Notes
- Keep the cake refrigerated for longer freshness.
- Can substitute raspberries with other berries as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg