Chocolate Pecan Torte - Low Carb Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 351.8
  • Total Fat: 35.4 g
  • Cholesterol: 118.0 mg
  • Sodium: 276.3 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Chocolate Pecan Torte - Low Carb Cake calories by ingredient
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Flourless Cake - Easy to mix and quite chocolatey and satisfying. Flourless Cake - Easy to mix and quite chocolatey and satisfying.
Number of Servings: 8



    2 cups pecans (in response to one of the comments, don't use salted pecans!)
    1/3 cup cocoa
    1 t baking powder
    1/4 teaspoon salt
    4 eggs
    1/2 cup (I stick) butter, melted
    1 teaspoon vanilla
    1/4 cup erythritol (optional)
    Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners .
    1/2 cup water


I tried using ground pecan meal and it wasn't as good. Also tried using Stevia in the Raw instead of Splenda. It might have worked better if I had used less!



Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.

Serving Size: 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user CW33764.

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