Pistachio Olive Oil Cake Recipe (Diabetic-Friendly)!

Pistachio Olive Oil Cake Recipe (Diabetic-Friendly)

Ingredients:

For the Cake:

• 1 cup almond flour (or whole wheat flour for a less carb-heavy option)

• 1/2 cup ground pistachios (unsalted, shelled)

• 1/4 cup sugar substitute (like erythritol, stevia, or monk fruit)

• 1/2 cup olive oil

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• A pinch of salt

• Zest of 1 lemon (optional)

• 1/4 cup unsweetened applesauce (optional, for added moisture)

For Garnish:

• Additional chopped pistachios (for topping)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a round or square cake pan (8-inch works well) or line it with parchment paper to prevent sticking.

2. Mix the Dry Ingredients:
   In a large bowl, whisk together the almond flour, ground pistachios, baking powder, and salt.

3. Prepare the Wet Ingredients:
   In another bowl, whisk the eggs. Then add in the olive oil, sugar substitute, vanilla extract, and lemon zest (optional). You can also add unsweetened applesauce for extra moisture and sweetness, if you prefer.

4. Combine the Wet and Dry Ingredients:
   Pour the wet mixture into the dry mixture and stir until everything is well combined. The batter should be smooth and thick.

5. Bake the Cake:
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top.

6. Cool the Cake:
   Let the cake cool in the pan for 10 minutes before removing it to a wire rack. Allow it to cool completely before slicing.

7. Serve:
   Once cooled, top the cake with additional chopped pistachios for decoration. Serve in small slices to manage portion sizes.

Q/A Section:

Q1: Can I use a different type of flour instead of almond flour?

• Yes! You can substitute whole wheat flour or gluten-free flour. However, almond flour adds moisture and richness, so the texture might change slightly with other flours. If using regular flour, you may need to adjust the liquid content.

Q2: Can I use regular sugar instead of a sugar substitute?

• While you can use regular sugar, it will increase the carbohydrate content and may cause a spike in blood sugar. Using a sugar substitute like erythritol, monk fruit, or stevia keeps the cake lower in carbs, making it more suitable for diabetic-friendly diets.

Q3: How long can I store this cake?

• You can store this cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices for up to 1 month. Just make sure to wrap them tightly in plastic wrap before freezing.

Q4: Can I add other ingredients to this cake?

• Absolutely! You can add chopped dark chocolate, berries, or citrus zest for added flavor. Just be mindful of the additional sugar if using sweet ingredients like fruit or chocolate.

Q5: Is this cake suitable for people with diabetes?

• Yes! This cake is diabetic-friendly as it uses sugar substitutes and almond flour, both of which have a lower glycemic index compared to traditional flour and sugar. However, portion control is still important, so serve small slices.

Q6: Can I make this cake ahead of time?

• Yes, this cake can be made ahead of time. You can bake it and store it in an airtight container for up to 3 days at room temperature. If you want to store it longer, you can freeze the cake slices and thaw them when needed.

Q7: Can I make this cake without eggs?

• Yes, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). It will alter the texture slightly, but it’s a good egg-free option.

Tips:

• Grind the pistachios yourself for better flavor and texture. Pre-ground pistachios may not have the same freshness.

• Olive oil adds moisture and a slight richness to the cake. You can substitute with another oil like avocado oil if you prefer.

• Serve in small portions, especially if you’re watching your carb intake.