Pistachio Cake:

• 1 1/2 cups almond flour
• 1/4 cup finely ground pistachios
• 1/3 cup powdered erythritol or preferred sugar-free sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pistachio extract (optional)

Cream Filling:

• 1 cup heavy whipping cream
• 1/3 cup powdered erythritol
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract

White Glaze:

• 1/2 cup powdered erythritol
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract

Topping:

• 1/4 cup chopped pistachios