Keto Irish Cream Pistachio Cake Squares Recipes

KETO IRISH CREAM PISTACHIO CAKE SQUARES

Steps:

• Directions:
• Preheat the oven to 400°F and coat an 8-inch square baking dish with cooking spray
• To make the crust, mix together all of the crust ingredients in a medium-sized bowl until a crumbly dough forms. Press the dough into the bottom of the baking dish and par-bake for 7 to 9 minutes, until the corners begin to brown. Set aside.
• To make the cake, sift the almond flour, coconut flour, and protein powder into a large bowl.
• In another bowl, using a hand mixer, cream the cream cheese, butter, eggs, Baileys (if using), vanilla extract, erythritol, cinnamon, stevia, salt, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until homogenous, then fold 5 ounces of the pistachios into the batter. Pour the batter over the par-baked crust and take for 35 to 40 minutes, until the edges begin to brown and pull from the sides of the pan.
• Let cool in the pan, then cut into 12 squares and serve. Store your keto Irish cream cake in an airtight container in the refrigerator for up to 5 days.

~ LUCK OF THE IRISH SOUR CREAM PISTACHIO CAKE ~

Steps:

• 1. Mix nut mixture and set aside.
• 2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
• 3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
• 4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
• 5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
• 6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!