Keto Decadent Chocolate Torte
Indulge in the rich, velvety decadence of this Keto Decadent Chocolate Torte, a showstopping dessert designed for chocolate lovers who crave a low-carb treat. Made with unsweetened dark chocolate, almond flour, and keto-friendly powdered erythritol, this torte achieves a perfectly moist, fudgy texture without compromising your dietary goals. Its impeccable balance of deep cocoa flavor and light, airy structure is achieved through a combination of whipped eggs and carefully folded dry ingredients. Ready in under an hour, this gluten-free chocolate masterpiece is ideal for dinner parties or special celebrations. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an effortless, elegant finish that will impress keto and non-keto guests alike.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
While the chocolate mixture cools, in a separate bowl, sift together the cocoa powder and almond flour to ensure there are no lumps.
Step 4
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.
Step 5
Gradually fold the melted chocolate mixture into the egg and sweetener mixture using a spatula, ensuring it's well combined.
Step 6
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.
Step 7
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 8
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.
Step 9
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.
Step 10
Once cooled, transfer the torte to a serving platter. Optionally, dust with additional cocoa powder or powdered erythritol just before serving.
Nutrition Facts
| Serving size | (968.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3208.9 |
| Total Fat 296.0g | 0% |
| Saturated Fat 143.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1178mg | 0% |
| Sodium 1554.8mg | 0% |
| Total Carbohydrate 391.2g | 0% |
| Dietary Fiber 49.4g | 0% |
| Total Sugars 4.7g | |
| Protein 75.4g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 583.5mg | 0% |
| Iron 30.2mg | 0% |
| Potassium 2606.0mg | 0% |
Source of Calories