Ingredients
Scale
- 1 cup almond flour
- 1/2 cup finely ground pistachios
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix almond flour, ground pistachios, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Gently fold in the 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.
- Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Make sure the raspberries are fresh for the best flavor.
- This cake can be stored in the refrigerator for up to 5 days.
- Pair with whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg