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.
- 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
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.
|Serving Size (59 g)
Servings Per Recipe 10
| Amount Per Serving
|% Daily Value
| Total Fat 9.5g
Saturated Fat 2.8g
| Total Carbohydrate 3.9g
Dietary Fiber 2.1g
|Vitamin D 10mcg
|* 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.