Chocolate Keto Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
200 grams chocolate, unsweetened bakers cocoa or raw cacao100 grams grass fed butter, unsalted or cacao butter120 grams (1/2 cup) organic Heavy Whipping Cream 1 tsp Vanilla Extract or vanilla powder6 large Egg Yolk, fresh200 grams organic Birch Xylitol4 large Egg whites, fresh 1 dash Salt 2-3 T of water as needed
Preheat oven 325°F. Grease an 8” spring-form pan, lining the pan with parchment paper aids in removing the torte from the pan.
Melt the butter and chocolate in a double boiler, stirring until melted and combined, remove from heat. Mix in vanilla, cream and xylitol. The xylitol will make the batter grainy, this is normal. You can try splenda, swerve, lokanto or erythritol too.
Mix in the egg yolks, one at a time. The batter will become very thick and clumpy. Add the water one tablespoon at a time, and continue mixing until smooth it out (usually I only need 3 Tbls, but just keep adding until the batter is smooth).
In a separate bowl, whisk the egg whites and salt until stiff peaks form. I use an electric hand mixer.
Gently fold the egg whites into the chocolate mixture 1/3 at a time until well combined.
Pour the batter into the spring form and bake for about 35 minutes. A toothpick or cake tester should come out clean when it's done. Adjust time as needed for your oven.
Allow to cool completely before removing from the pan. During baking, the torte will rise, but it will deflate when cool. Do not remove from the pan until it is cool.
Store refrigerated. Makes 8 servings.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BRILLIANTB.
Melt the butter and chocolate in a double boiler, stirring until melted and combined, remove from heat. Mix in vanilla, cream and xylitol. The xylitol will make the batter grainy, this is normal. You can try splenda, swerve, lokanto or erythritol too.
Mix in the egg yolks, one at a time. The batter will become very thick and clumpy. Add the water one tablespoon at a time, and continue mixing until smooth it out (usually I only need 3 Tbls, but just keep adding until the batter is smooth).
In a separate bowl, whisk the egg whites and salt until stiff peaks form. I use an electric hand mixer.
Gently fold the egg whites into the chocolate mixture 1/3 at a time until well combined.
Pour the batter into the spring form and bake for about 35 minutes. A toothpick or cake tester should come out clean when it's done. Adjust time as needed for your oven.
Allow to cool completely before removing from the pan. During baking, the torte will rise, but it will deflate when cool. Do not remove from the pan until it is cool.
Store refrigerated. Makes 8 servings.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BRILLIANTB.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 21.5 g
- Cholesterol: 124.0 mg
- Sodium: 44.0 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.8 g
- Protein: 5.0 g
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