Keto Pistachio Cake: Dream Dessert!

Keto Pistachio Cake: Dream Dessert!

Keto Pistachio Cake: enjoy this vibrant and tender low-carb cake. Perfect for guilt-free indulgence, it’s easy to make and looks impressive.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted pistachios
• 3 large eggs
• 3/4 cup granular sweetener
• 1/3 cup olive oil
• 2 tbsp heavy whipping cream
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup unflavored whey protein powder
• 2 tsp baking powder
• 1/2 tsp salt

Method

 

1. Preheat the oven to 325ºF and grease an 8-inch round cake pan. Line the bottom with a circle of parchment and grease the parchment.
2. In a food processor or chopper, chop the nuts until mostly finely ground with some larger pieces. Reserve about 2 tablespoons for the top of the cake.
3. In a large bowl, beat together the eggs and sweetener until lightened and frothy, about 1 minute. Beat in the oil, whipping cream, and vanilla extract.
4. Add the almond flour, ground pistachios, protein powder, baking powder, and salt and beat until well combined.
5. Pour the batter into the prepared baking pan and bake 40 to 50 minutes, until golden brown and just firm to the touch. Remove and let cool 20 minutes in the pan, then run a sharp knife around the sides and flip out onto a cake plate.
6. Dust the top with powdered sweetener and sprinkle with the reserved pistachios.

Notes

– For the most vibrant color, use unsalted, shelled pistachios and finely grind them yourself. Reserve some larger pieces for garnish to add texture. – Ensure your eggs and cream are at room temperature for better emulsification with the oil, leading to a smoother batter.
– Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
– This cake is done when a toothpick inserted into the center comes out clean and the edges are golden brown. Avoid overbaking, as nut flours can dry out quickly.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• For the most vibrant color, use unsalted, shelled pistachios and finely grind them yourself. Reserve some larger pieces for garnish to add texture. – Ensure your eggs and cream are at room temperature for better emulsification with the oil, leading to a smoother batter.
• Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
• This cake is done when a toothpick inserted into the center comes out clean and the edges are golden brown. Avoid overbaking, as nut flours can dry out quickly.

This Keto Pistachio Cake is a testament to delicious and mindful baking. Enjoy this elegant dessert, knowing you’re treating yourself to something truly special and healthy. Don’t forget to share your creations!

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