Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Keto Chocolate Almond Torte

Recipe Name

Keto Chocolate Almond Torte

Submitted by

ketokooking

Recipe Description

Modified from Milk Street's Caprese Chocolate and Almond Torte to remove most of the carbs

Quantity	1	Quantity Unit	Cake	Servings
Prep Time (minutes)	20	Cook Time (minutes)	35	Ready In (minutes)	55

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2	cups	Almond Flour
1/3	cup whole kernels	almonds, sliced
5	large	eggs, white only
2	teaspoons	vanilla extract
6	tablespoons	unsweetened cocoa powder
8	tablespoons	butter
1/2	teaspoon	salt
1	teaspoon dry	Monk fruit, or erythritol, sweetener (1 cup)

Steps

Sequence	Step

1	Heat the oven to 350°F
2	Coat the bottom and sides of 9-inch round cake pan with butter, line the bottom with kitchen parchment, then coat the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.
3	In a food processor, pulse the almond flour and cocoa powder until they are well combined 10 to 20 pulses. Add the sweetener and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.
4	With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds.
5	Remove the blade and scrape the bowl to make sure all is well combined.
6	Pour the batter into the prepared pan, then sprinkle evenly with the 1/3 cup sliced almonds.
7	Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.
8	Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter.
9	Serve warm or at room temperature.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact