Sweet Pistachio Cake

Author: Adele (HCP)

 g Spinach - raw
 g Egg (raw, mixed well)
 g Almond flour/meal, Bob's red mill
 g Butter
 g Nuts, Almonds, blanched (no skin)
 g Cream, Shelf Stable Whipping Crm - Trader Joes
 g Nuts, Pistachio
 ml Formula: KetoCal 2.5:1 LQ (measure in mL) Nutricia
 g Psyllium husks or powder


For the entire recipe (one full cake = 18 square portions)
Cake preparation
  1.   Preheat oven to 350°F.
  2.  Cover a 9x13 baking pan with parchment paper.
  3.  Thoroughly wash the spinach and pat dry.
  4.  In a large pot, bring water to a boil. Add the spinach, cover with a lid and simmer the spinach for a few minutes (3-4) until it wilts.
  5.  Drain the spinach with a sieve and squeeze out the remaining liquid. Puree with a blender. Set the spinach aside.
  6.  Melt the butter.
  7.  Chop almonds.
  8.  With a hand or electric mixer, whisk the eggs until foamy. Add melted butter to the eggs and mix.
  9.  To the egg and butter mixture, add chopped almonds, almond flour, psyllium husks and 250 mL of KetoCal 2.5:1 (1 drink box) and mix until the dough is smooth. Add Stevia to taste if you would like the dough to be more sweet. 
  10.  Stir in the spinach, so that the dough turns green.
  11.  Spread the dough on the baking sheet and bake at 350°F for 20-25 minutes.
Whipped cream preparation
While the dough is baking, prepare the whipped cream:
  1.   Whip the cream with a hand or electric mixer.
  2.   When the whipped cream is thick, add the remaining KetoCal 2.5:1 (50 mL) and stir. It will give a nice sweet vanilla taste to the whipped cream. 
Cake assembly
  1.   To determine if the cake is done, insert a toothpick or knife in the cake and when it comes out clean the cake is done. If not clean, let it bake a few more minutes and check again.
  2.   Once the cake is baked, allow to cool well.
  3.   Cut the cake carefully lengthwise into two.
  4.   Spread the whipped cream on half of the cake, sprinkle with pistachio kernels and place the second half of the cake over it. It is like a 'lid'.
  5.   Alternatively, you could not cut the cake in half and just use the whipped cream as an icing on the top of the whole cake and sprinkle with pistachio nuts as topping.

Nutrition Information (for entire recipe):

Carbohydrate: 59.6g
Calories: 4253
Fat: 401.11g
Protein: 99.79g
Ratio: 2.52:1


KetoCal 2.5:1 LQKetoCal LQ2.5:1 ratioModified Atkins Diet (MAD)SweetDessertSnack  

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Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.