I’ve been on a bread kick lately (couldn’t you tell?) but I never settle for the norm. So I obviously had to make a grain-free, sugar free, flourless pistachio cake! LOL This was my first time baking with pistachio flour…and dare I say, I will certainly be doing it again!
The icing on this bad boy is even sugar free (but oddly taste just like frosting!).
• Keto Friendly
• Candida Diet Friendly
• Diabetic Friendly
• Grain Free
• Gluten Free
• Oil Free
• Sugar Free
• High Fiber
1 tsp baking powder
1 Tbsp Fire Cider (code: lilsipper) or apple cider vinegar
2 cups Amoretti’s Pistachio flour
1/4 cup coconut flour
Raw coconut butter. No exact measurements.
Pistachios (I used raw)
1. In a large bowl, add baking soda and Fire Cider and let fizz.
- Add eggs and mix with an electric mixer until eggs fluff (about 2-3 minutes).
Next, add pistachio and coconut flour and continue mixing.
Line a standard sized bread loaf pan with parchment paper and pour in batter.
Bake at 350 F. for 25 minutes or until a toothpick comes out clean.
Allow bread to cool completely (I recommend refrigerating or even better, freezing!) before topping with coconut butter.
Melt coconut butter and drizzle over bread and immediately sprinkle with pistachios. If the bread is ice cold, the coconut butter will quickly harden, so be quick when topping with pistachios.
*Store in fridge or freezer.
*I like to slice the entire loaf ahead of time then freezing. This makes it easier when you want a slice. It thaws pretty quickly too!