Print

Flavorful Keto Rose Pistachio Cake Recipe Easy Homemade Brown Sugar Glaze

keto rose pistachio cake - featured image
Print Recipe

A moist and flavorful keto-friendly cake featuring toasted pistachios and delicate rosewater, topped with a luscious keto brown sugar glaze. Perfect for special occasions or a cozy weekend treat.

Ingredients

Scale
  • 2 cups (200g) finely ground almond flour
  • 2 tbsp psyllium husk powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) monk fruit sweetener or erythritol
  • 4 large eggs, room temperature
  • 1/3 cup (80ml) unsweetened almond milk
  • 1 tsp pure rosewater
  • 1 tsp vanilla extract
  • 1/2 cup (60g) chopped pistachios, lightly toasted
  • For the Brown Sugar Glaze:
  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (100g) keto brown sugar substitute (e.g., Swerve Brown)
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line with parchment paper.
  2. Toast pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool and chop roughly.
  3. In a medium bowl, whisk together almond flour, psyllium husk powder, baking powder, and salt.
  4. In a large bowl, beat softened butter and monk fruit sweetener with a mixer until light and fluffy, about 3–5 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in almond milk, rosewater, and vanilla extract until just combined.
  7. Fold in dry ingredients gently with a spatula until just mixed, then fold in toasted pistachios.
  8. Pour batter into prepared cake pan and smooth the top. Tap pan lightly to release air bubbles.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean and top is golden.
  10. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. To make the glaze, melt butter in a small saucepan over medium heat. Stir in keto brown sugar substitute, heavy cream, vanilla, and salt.
  12. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes until slightly thickened.
  13. Drizzle warm glaze over cooled cake and let set for 10 minutes before slicing.

Notes

Do not overmix after adding dry ingredients to avoid dense cake. Watch oven closely from 30 minutes onward to prevent burning. If glaze thickens too much, add a splash of almond milk to loosen. Store-bought rosewater varies in strength; start with less and adjust to taste.

Nutrition

Keywords: keto cake, rose pistachio cake, low carb dessert, keto dessert, almond flour cake, keto glaze, sugar-free cake

Find it online: https://avabake.com/flavorful-keto-rose-pistachio-cake-recipe-easy-homemade-brown-sugar-glaze/