Kiri Keto Cake
Desserts
15 mins
10
A light and healthy keto cake, filled with Kiri Square Portions, and decorated with pistachios
Ingredients
For the Cake
- 2 cups almond flour
- 1 tsp baking powder
- Cooking spray
- 4 eggs
For the Kiri Icing
- 10 Kiri square portions
- 2 tbsp tahini
- 1/4 cup water
- Black Pepper, Salt
For Decoration
- 50g crushed pistachios
Cooking steps
Preparing the Cake
- Preheat oven to 160C.
- In a large mixing bowl, whisk eggs for 30 seconds. Whisk in almond ?our and baking powder and whisk until evenly combined.
- Grease a 9-inch round cake pan with cooking spray. Pour the batter into the pan and bake for 25 minutes.
- You can repeat the recipe one more time to create a second layer cake.
For the Kiri Icing
- In a bowl dilute two tablespoons of tahini with water stirring gradually. Add salt and black pepper to taste.
- In a food processor place 10 Kiri squares and blend in the tahini sauce.
- Spread the frosting between the 2 cake layers using an icing spatula.
Decoration
- Sprinkle the crushed pistachios on top and serve!
Cooking steps
