10/24/2025
๐ฅฎ Keto Caramel Pistachio Drip Cake
Oh my!!! Save this for special occassions ๐๐๐
Fluffy, golden almond cake topped with buttery keto caramel and crunchy pistachios โ low-carb indulgence never looked (or tasted) this good.โจ
Servings: 10 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: ~1 hour (includes cooling time)
Macros (per slice, est.):
Calories: ~280
Fat: 24g
Net Carbs: 4g
Protein: 7g
๐งฐ Tools Youโll Need:
8-inch round cake pan
Parchment paper (for lining the pan)
Mixing bowls (1 large, 1 medium)
Whisk or hand mixer
Spatula (rubber or silicone)
Measuring cups and spoons
Small saucepan (for caramel)
Wooden spoon or heat-safe spatula (for stirring caramel)
Toothpick (for doneness test)
Cooling rack
Sharp knife (for chopping pistachios)
๐ง Cake Ingredients:
2 cups blanched almond flour
1/4 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
4 large eggs (room temp)
1/2 cup unsalted butter, melted
1/3 cup granulated erythritol or allulose
1/2 cup unsweetened almond milk
2 tsp vanilla extract
1/2 tsp apple cider vinegar (for rise)
๐ฏ Keto Caramel Drip:
1/2 cup allulose or BochaSweet (best for smooth caramel)
1/4 cup heavy cream
2 tbsp unsalted butter
Pinch of sea salt
1/2 tsp vanilla extract
๐ข Topping:
1/3 cup roasted unsalted pistachios, roughly chopped
๐ฉโ๐ณ Instructions:
1. Preheat & Prep:
Preheat oven to 325ยฐF (163ยฐC).
Line and grease your 8-inch cake pan with parchment paper.
2. Mix Dry Ingredients:
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Mix Wet Ingredients:
In a large bowl, whisk or beat together the eggs, melted butter, sweetener, almond milk, vanilla, and apple cider vinegar.
4. Combine:
Add dry mixture into wet and mix until a smooth batter forms.
Use a spatula to scrape the sides and fully incorporate everything.
5. Bake:
Pour batter into the prepared cake pan.
Bake for 30โ35 minutes, until a toothpick comes out clean.
Let cool 10 minutes in pan, then transfer to a cooling rack.
๐ฎ Make the Caramel:
In a small saucepan, combine allulose, butter, and heavy cream.
Heat gently while stirring until bubbly and golden (~10โ15 mins).
Remove from heat, stir in vanilla and salt. Let it thicken slightly as it cools.
๐ฐ Assemble:
Once cake is fully cool, pour caramel over the top, letting it drip naturally.
Sprinkle the chopped pistachios over the sticky caramel while still warm.
Chill 15โ20 minutes if needed to set the caramel before slicing.
Enjoy!!!