Low Carb Classic Chocolate Torte
Indulge in the rich decadence of a "Low Carb Classic Chocolate Torte," a dessert that perfectly blends luxurious chocolate flavor with a healthier twist. This recipe uses unsweetened chocolate and a granulated sugar substitute to satisfy sweet cravings without the carb overload, while almond flour provides a nutty depth that complements the velvety texture. With six eggs binding the torte into its signature moist and fudgy consistency, this gluten-free masterpiece is surprisingly simple to prepare in just 20 minutes of prep time. Ideal for special occasions or weeknight indulgence, this torte is baked in a 9-inch springform pan for an elegant presentation and pairs beautifully with whipped cream or fresh berries. Whether you're following a low-carb lifestyle or simply love a classic dessert with a guilt-free makeover, this recipe is sure to impress!
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Recipe Information
Ingredients
- 8 oz Unsweetened chocolate
- 1 cup Unsalted butter
- 1 cup Granulated sugar substitute (e.g., erythritol or xylitol)
- 1 cup Almond flour
- 6 Large eggs
- 2 tsp Vanilla extract
- 0.5 tsp Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
In a microwave-safe bowl, combine the unsweetened chocolate and unsalted butter. Melt them together in the microwave in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the granulated sugar substitute and almond flour. Mix until combined.
Add the eggs one at a time to the almond flour mixture, beating well after each addition. Stir in the vanilla extract and salt.
Gradually stir the melted chocolate and butter mixture into the batter, mixing until fully combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the torte is set around the edges but still slightly soft in the center.
Remove the torte from the oven and allow it to cool in the pan on a wire rack for at least 30 minutes. Once cooled, run a knife around the edge of the pan and remove the sides of the springform pan.
Dust the top with a small amount of additional erythritol if desired, and serve with whipped cream or berries for an extra treat.
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 4.5 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 628 mg | 48% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 2338 mg | 50% | |
*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.
