Chocolate Keto Torte
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chocolate Keto Torte calories by ingredient
Introduction
Low on carbs. High on quality. If you like flourless chocolate cake, go for it. Consider a cream cheese frosting and/or some homemade ice cream on the side. Low on carbs. High on quality. If you like flourless chocolate cake, go for it. Consider a cream cheese frosting and/or some homemade ice cream on the side.Number of Servings: 12
Ingredients
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200 grams chocolate, unsweetened bakers cocoa or raw cacao
100 grams grass fed butter, unsalted or cacao butter
120 grams (1/2 cup) organic Heavy Whipping Cream
1 tsp Vanilla Extract or vanilla powder
6 large Egg Yolk, fresh
200 grams organic Birch Xylitol
4 large Egg whites, fresh
1 dash Salt
2-3 T of water as needed
Tips
Consider adding flavors to your torte: a dash of orange or cinnamon, hazelnut or almond. So many possibilities.
Directions
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.