A really simple dessert to make , which does not use flour of any kind but only pistachios and almonds.
It is a gluten-free, lactose-free, low-sugar and low-glycemic index pistachio cake, ideal for those following a dietary regimen for gluten and lactose intolerances.

Despite the use of pistachios and almonds, this pistachio cake, whose original recipe is published on the Armonia Paleo blog,  is also low-calorie: an eighth of the cake provides just 172 calories! Those who want it totally sugar-free can use birch xylitol or stevia, which reduces the serving size to around 165 calories.

Pistachio cake without gluten and lactose

The recipe for making the pistachio cake is very simple. 
First you need to chop 90 grams of natural pistachios and 70 grams of peeled almonds in a mixer.
Once this is done, pour the flour into a bowl, add half a teaspoon of baking soda and a pinch of whole or sea salt. Separately, whip 3 egg yolks with 30 grams of honey and 20 grams of coconut oil (or alternatively 30 grams of melted butter), plus the grated rind of a lemon and the juice of a lemon (organic). Gradually add the pistachio and almond flour, mix well, and then spoon the egg whites whipped until stiff.

Voila. Easy, right? Pour the mixture into a mold of maximum 20 cm, silicone or lined with parchment paper, and cook the cake for half an hour at 170 °.

Nutritional values ​​of the pistachio cake
For an eighth of the cake we have 172 calories, 13.5 grams of fat, 8 grams of carbohydrates of which 6 grams net, 6 grams of protein approximately.