Ingredients

Scale

(Serves 9–12)

Cake base:

1½ cups almond flour (you love almond flour—memory #25!)
½ cup finely ground pistachios (unsalted, raw or roasted—you love nuts!)
¾ cup granulated sweetener (monk fruit blend—you love blood sugar friendly!)
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter or coconut oil, melted
3 large eggs
1 tsp vanilla extract
½ cup unsweetened almond milk
1½ cups fresh raspberries (you love berries!)

Glaze:

½ cup powdered sweetener (powdered erythritol or monk fruit blend)
2–3 tbsp unsweetened almond milk
1 tbsp finely chopped pistachios
Optional: ½ tsp almond extract

Instructions

1. Prep & mix batter:

Preheat oven to 350°F (175°C). Grease a 9″ round cake pan; line bottom with parchment.
Whisk almond flour, ground pistachios, sweetener, baking powder, and salt.
In another bowl, beat melted butter, eggs, vanilla, and almond milk.
Combine wet + dry; fold in raspberries gently (they’ll burst slightly—that’s okay!).

2. Bake:

Pour into pan. Bake 35–40 minutes until toothpick comes out clean (edges will be golden). Cool 15 minutes; transfer to rack.

3. Glaze & serve:

Whisk glaze ingredients until smooth. Drizzle over cooled cake. Sprinkle with chopped pistachios.

💡 Pro Tips for Perfection:
✅ Use room-temp eggs—ensures even rise and texture.
✅ Fold raspberries gently—minimizes color bleed (some pink swirl is beautiful!).
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 5g per slice
✅ Low-carb/keto option (you love this!):
→ Almond flour + pistachios keep it keto
→ Already compliant!
✅ Make ahead:
→ Keeps 4 days refrigerated or 3 months frozen
→ Glaze just before serving for best texture

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months (un-glazed)
→ Serving ideas:
→ With afternoon tea or coffee
→ As a spring/summer celebration cake
→ Paired with whipped cream or Greek yogurt

Prep Time & Nutrition (per slice):