Keto Torta agli Amaretti
Indulge in the delightful flavors of Italian-inspired baking with this Keto Torta agli Amaretti recipe, a low-carb take on the classic amaretti cake. Made with almond flour, crushed sugar-free amaretti cookies, and erythritol, this dessert is a guilt-free treat perfect for anyone following a keto lifestyle. The rich blend of coconut oil, unsweetened almond milk, and vanilla extract creates a moist, aromatic cake, while optional slivered almonds add a satisfying crunch. Ready in just 50 minutes, this simple yet elegant cake is ideal for a special occasion or an everyday sweet craving. Serve it with a dollop of unsweetened whipped cream or drizzle of keto-friendly chocolate syrup for an extra decadent touch. A must-try recipe for lovers of almond-flavored pastries and ketogenic desserts!
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Recipe Information
Ingredients
- 180 g Almond flour
- 100 g Sugar-free amaretti cookies, crushed
- 100 g Erythritol or keto-friendly granular sweetener
- 120 ml Unsweetened almond milk
- 4 large Eggs
- 80 ml Coconut oil, melted
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 0.5 tsp Salt
- 30 g Crushed almonds or slivered almonds (optional, for topping)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan with a thin layer of coconut oil or line it with parchment paper.
In a medium bowl, whisk together the almond flour, crushed sugar-free amaretti cookies, erythritol, baking powder, and salt until evenly combined.
In a separate large mixing bowl, beat the eggs using a whisk or electric hand mixer until lightly frothy, about 1-2 minutes.
Stir in the melted coconut oil, unsweetened almond milk, and vanilla extract into the beaten eggs until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula or wooden spoon until just combined. Avoid overmixing.
Pour the batter into the prepared springform pan, spreading it evenly. If desired, sprinkle crushed almonds or slivered almonds over the top for added texture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove the springform ring and transfer the cake to a wire rack to cool completely.
Slice the cake into 8 pieces and serve. Enjoy as-is or with a dollop of unsweetened whipped cream or a small drizzle of keto-friendly chocolate syrup, if desired.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 9.0 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 827 mg | 64% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 643 mg | 14% | |
*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.
