The best Keto Lemon and Pistachio Praline Cake

Method

• 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

• 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

• 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