Keto Decadent Chocolate Torte
Indulge in the rich, velvety luxury of this **Keto Decadent Chocolate Torte**, a flourless chocolate dessert that's perfect for low-carb lifestyles. Made with unsweetened dark chocolate, almond flour, and a powdered erythritol sweetener, this keto-friendly torte is the ideal combination of indulgence and health-consciousness. With its fudgy texture and deep cocoa flavor, every bite is a chocolate lover's dream. This easy-to-make recipe comes together in just 20 minutes of prep and bakes to perfection in under 30 minutes. Serve this gluten-free, sugar-free masterpiece as a showstopping dessert at parties or a special treat for yourself. Decorate with a light dusting of cocoa powder or powdered erythritol for an elegant finishing touch.
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Recipe Information
Ingredients
- 8 ounces unsweetened dark chocolate
- 8 tablespoons unsalted butter
- 0.5 cup cocoa powder
- 1 cup almond flour
- 1 cup powdered erythritol sweetener
- 5 units large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch round cake pan by lining it with parchment paper and lightly greasing with butter or coconut oil.
In a heatproof bowl over simmering water, melt the unsweetened dark chocolate and unsalted butter together. Stir occasionally until smooth, then remove from heat and let cool slightly.
While the chocolate mixture cools, in a separate bowl, sift together the cocoa powder and almond flour to ensure there are no lumps.
In a large bowl, beat the powdered erythritol sweetener and eggs with an electric mixer until pale and fluffy, about 3-5 minutes. This will help create a light texture in the torte.
Gradually fold the melted chocolate mixture into the egg and sweetener mixture using a spatula, ensuring it's well combined.
Add the vanilla extract and salt, then carefully fold in the sifted cocoa powder and almond flour mixture until no streaks remain, being cautious not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the torte is just set but still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
Remove from the oven and let the torte cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.
Once cooled, transfer the torte to a serving platter. Optionally, dust with additional cocoa powder or powdered erythritol just before serving.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 391.2 g | 142% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 4.7 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 584 mg | 45% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
