Description
A delicious and low-carb cake that combines the flavors of pistachios and raspberries, perfect for a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 cup erythritol or preferred keto sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup crushed pistachios
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, baking soda, and salt. Mix well.
- In another bowl, cream the softened butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and almond milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed pistachios and fresh raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the batter.
- You can top the cake with a dollop of whipped coconut cream for an extra treat.
- For a different twist, substitute the raspberries with blueberries or strawberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg