Low Carb Torta agli Amaretti
Indulge in the rich flavors of Italy with this Low Carb Torta agli Amaretti, a delightful almond-based cake that’s perfect for guilt-free enjoyment. This keto-friendly spin on the classic Italian dessert combines almond flour and sugar-free amaretti biscuits to create a nutty, fragrant base, sweetened naturally with granulated erythritol. The batter, enriched with creamy butter, heavy cream, and a hint of aromatic vanilla and almond extracts, bakes to golden perfection in under 40 minutes. A light dusting of powdered erythritol provides the perfect finishing touch, making this dessert both elegant and low in carbs. Ideal for special occasions or as an everyday treat, this gluten-free cake pairs beautifully with a cup of coffee or a dollop of whipped cream. Satisfy your sweet tooth without compromising on your low-carb lifestyle!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Low-carb amaretti biscuits (sugar-free, crushed)
- 80 grams Granulated erythritol or your preferred low-carb sweetener
- 100 grams Unsalted butter, melted
- 4 large Eggs
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 pinch Pinch of salt
- 0.5 teaspoon Almond extract (optional)
- 2 tablespoons Powdered erythritol (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan or line it with parchment paper.
In a medium bowl, combine almond flour, crushed low-carb amaretti biscuits, erythritol, baking powder, and a pinch of salt. Mix well to ensure even distribution of the dry ingredients.
In a separate large bowl, whisk the eggs until frothy. Add the melted butter, heavy cream, vanilla extract, and almond extract (if using). Mix until smooth.
Gradually fold the dry ingredients into the wet mixture using a spatula. Ensure there are no lumps and the batter is evenly combined.
Pour the batter into the prepared springform pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the torta from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack.
Once the cake is completely cool, dust the top with powdered erythritol for a finishing touch.
Slice and serve as is, or pair it with a dollop of unsweetened whipped cream for an extra treat.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 8.7 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 612 mg | 47% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 406 mg | 9% | |
*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.
