The best Keto Lemon and Pistachio Praline Cake

Lemon, Pistachio, Praline

Those three words made me think of a dessert fit for a hot summer day (it was extremely hot here in Mozambique).

Off to the kitchen I go, pursuing a perfect cake with those three ingredients in mind. And so this cake was born, and what a delight it is.

It is moist, tangy, full of flavor and texture contrasts. As this time I used finely ground almond flour, it really has the texture of a “normal” cake, with the added benefit of being healthy.

Just try, just have a great time showing your friends how beautiful and yummy keto can be.

And let me know what they said (my colleagues at work, my official guinea pigs, love it)


Lemon and Pistachio Praline Cake


0.0 rating
  • V
  • GF
  • DF
This cake in unbelievably moist, and perfect for a hot summer day (or any other time of the year). It is fresh, it is delicious, it is all you expect from a proper lemon cake
  • Difficulty:Intermediate
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:15
  • Freezable:No

Nutrition per portion

  • 6 eggs separated
  • 1 1/2 cups of fine almond flour
  • 5 tbsp lemon zest
  • 8 tbsp lemon juice
  • 1/2 cup chopped pistachio nuts
  • 1/3 cup of swerve or any other keto sweetener (adjust to taste)
  • 1/4 cup olive oil
  • 2 tsp gluten free baking powder
  • 1 tsp lemon extract (optional)
  • 1 tbsp finely ground/powdered swerve (optional)
  • 2 + 1 tbsp swerve or other keto sweetener
  • Pre heat the oven to 180º C
  • Oil and line with baking paper a loaf pan
  • Put the egg yolks in a bowl and the egg whites in another
  • Beat the egg yolks well, add the sweetener, half of the lemon juice, olive oil, extract and mix well between additions
  • Add the almond flour to the egg mix, and mix well
  • Fold in the gluten-free baking powder and the lemon zest
  • Beat the egg whites until stiff peaks form
  • Gradually add the egg whites to the other mix, folding in carefully, to guarantee that the air is retained in the mix (as you do to a delicate sponge cake)
  • Fold in 1/4 of a cup of chopped pistachios
  • Pour into the loaf pan and bake for approximately 45 to 50 minutes
  • Transfer to a wire rack to cool down completely
While the cake is baking, work on the praline
  • In a pan add the 2 tbsp of swerve and let it caramelize until you get a golden brown color
  • Add the pistachios and mix in, stirring constantly until the mix is sticky (add hot water, 1 tsp at a time, if it is too thick)
  • Let it cool down completely
For the "syrup" Mix the remaining lemon juice with 1 tbsp swerve and 1 tbsp water, take it to a gentle boil and let it simmer for 5 minutes. Let it cool down   To assemble the cake
  • Insert a toothpick several times in the cake, making small holes
  • Pour the syrup over the cake
  • Let it rest for 10 to 15 minutes
  • Add the praline on top
  • Dust it with the powdered swerve

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.


  1. Wendy Murch

    Looks delicious!


    1. heelsandspices



      1. ywarnick

        Yum oh! Looks delicious! x

  2. Mrs P Holland

    After I have lost 2 more kilos (to many keto treats) this will be the first thing I bake.


    1. heelsandspices

      Please let me know how it went


  3. Joelle O Dunklin

    Perfect timing! I’m going ti make this in the morning for my husband’s birthday celebration!


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