Keto Chocolate Almond Torte


Update: Hat tip to Kate. She noticed I had an entire stick of butter for the ingredients when this only requires at most 2 tablespoons. Thank you!

This is based off a recipe from Milk Street for a Caprese Chocolate and Almond Torte. It seemed easy enough to convert to a keto friendly version so I thought I’d give it a shot. I thought it turned out great! I served it with a dollop of sour cream.

NOTE: If you prefer things sweeter then double the amount of allulose powder. I don’t have a sweet tooth so the 1/2 cup was more than enough for me.

Ingredients

  • 2 cups Almond Flour
  • 1/3 cup Sliced Blanched Almonds
  • 5 Eggs large
  • 2 tsp Vanilla Extract
  • 6 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Butter
  • 1/2 cup Allulose Powder
  • 1/2 tsp Salt

Directions

Preheat the oven to 350°F

Coat the bottom and sides of 9-inch round cake pan with melted butter, line the bottom with kitchen parchment paper, then coat the parchment with melted butter. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

In a food processor, pulse the almond flour and cocoa powder until they are well combined 10 to 20 pulses. Add the sweetener and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.

With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogeneous, about another 15 to 20 seconds.

Remove the blade and scrape the bowl to make sure all is well combined.

Pour the batter into the prepared pan, then sprinkle evenly with the 1/3 cup sliced almonds.

Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgy crumbs attached, 30 to 35 minutes.

Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter.

Serve warm or at room temperature.

NUTRITION FACTS
Serving Size (59 g)
Servings Per Recipe 10
Amount Per Serving
Calories 118
% Daily Value
Total Fat 9.5g
Saturated Fat 2.8g
12%
14%
Cholesterol 99mg 33%
Sodium 170mg 7%
Potassium 108mg 2%
Total Carbohydrate 3.9g
Dietary Fiber 2.1g
Sugars 0.5g
7%
7%
NA
Protein 5.7g
Vitamin D 10mcg52%
Calcium 27mg2%
Iron 1mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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2 responses to “Keto Chocolate Almond Torte”

  1. Hi this sounds like a great recipe but there seems to be a step missing, where does the stick of butter come in?! Surely you don’t use a whole stick of butter to line the cake tin??

    • Holy moly you are absolutely correct! Thanks for finding that. I’ve made this torte dozens of times and didn’t realize the amount of butter I put in the online recipe. You really only need maybe 2 tbsp of butter. Just enough to coat the bottom of the pan and to coat the parchment paper.

      Please let me know how the recipe works out for you. And thank you again!

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