Keto Pistachio Cake
My keto pistachio cake is wonderfully moist and buttery with a rich pistachio crumb. It is flavored with rose water, cardamom, vanilla and lemon and then drizzled with a fragrant sugar free syrup. An impressive yet super simple low carb cake with only 4.7g net carbs per slice.
Servings: 12
Calories: 318kcal
Equipment
- food processor
Ingredients
Dry Ingredients
- 1.5 cups pistachios 200g, shelled, unsalted, measured before blending, plus more to decorate
- 1.5 cups almond flour 150g
- ½ cup hemp hearts 70g, hemp seeds
- 1 cup allulose 190g
- 2 teaspoon baking powder
- 1 tsp cardamom ground, or seeds of 3 cardamom pods
- ¼ teaspoon salt
Wet Ingredients
- ⅔ cup butter softened, unsalted, 150g
- 4 eggs large, room temperature
- 2 tbsp rose water rose WATER, not rose essence
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest zest of 1 lemon
- ½ teaspoon vanilla extract
Sugar Free Syrup
- 2 tablespoon rose water
- 2 tbsp lemon juice
- 2 tbsp allulose or more to taste
Instructions
Prep
- Preheat the oven to 160C / 320 F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
- Blend the pistachios into a flour using a high speed blender.
- In a large bowl, stir together the pistachio and hemp hearts with the almond flour, baking powder, cardamom and salt.
Cake Batter
- In a food processor, blend the softened butter and sweetener until pale and smooth, about 1 minute. Alternatively, use a large mixing bowl and a handheld electric mixer with whisk attachments.
- Add the eggs and blend until well-combined. Then, add the rose water, vanilla extract, lemon juice and zest. Blend briefly.
- Add the dry ingredients and blend once more until just combined.
Assembly and Bake
- Spoon the cake batter into the prepared springform pan. Gently pound on the counter to level the top.
- Bake in the oven for 1 hour or until the top is deeply golden, the cake is firm when you gently press on it and a skewer inserted comes out clean but a little oily. After 3O minutes of baking, cover the top with parchment paper or aluminium foil to prevent over-browning.
Sugar Free Syrup
- 10 minutes before the cake is done, gently heat the rose water, lemon juice and allulose in a small pan until the sweetener dissolves. It will still be very liquid. Pour the syrup over the hot cake as soon as it's out of the oven. It will absorb all the liquid.
- Let the cake cool in the springform pan until room temperature, at least 1 hour. Then, run a knife around the edges and gently release it from the springform. Decorate with chopped pistachios.
Notes
4.7g net carbs per slice. Makes 12 slices.
Serve with a dollop of Greek yogurt or sour cream. Option to flavor it with a little rose water and sweetener.
Store covered at room temperature for up to 2 days or in the fridge for up to 1 week. Suitable for freezing.
Nutrition
Serving: 94g | Calories: 318kcal | Total Carbohydrates: 8.1g | Protein: 10.3g | Fat: 28.9g | Saturated Fat: 8.7g | Fiber: 3.4g | Sugar: 2.1g
