Keto Chocolate Torte
Indulge in this rich and decadent Keto Chocolate Torte, a perfect low-carb dessert that doesn't compromise on flavor. Made with a wholesome walnut base and topped with a luscious sugar-free chocolate glaze, it's a healthy treat for any occasion.
Equipment
- Food Processor
- Large saucepan
- Whisk
- 9-inch Round Baking Pan
- Parchment Paper
- Wire Rack
- Small Saucepan
Ingredients
Torte
- 5 ounces raw walnuts
- 3/4 cup erythritol-based sweetener (like Swerve)
- 1/4 cup cocoa powder (Dutched recommended for rich flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 2 tablespoons walnut oil (or 2 more tablespoons butter; use coconut oil for dairy-free)
- 3 ounces unsweetened chocolate
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons warm coffee or water
Glaze
- 1/3 cup heavy whipping cream (or unsweetened coconut cream for dairy-free)
- 2 ounces sugar-free dark chocolate chopped
- 1/3 cup walnut pieces (for garnish)
Instructions
- Prep Oven & Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round baking pan, then line the bottom with parchment paper and grease the paper again. This clever step ensures your torte won't stick!
- Blend Dry Torte Ingredients: In a food processor, pulse the raw walnuts until they're finely ground. Add the sweetener, cocoa powder, baking powder, and salt, then give it a few more pulses to mix everything evenly.
- Melt Chocolate Base: In a large saucepan set over low heat, gently melt the butter and unsweetened chocolate together until completely smooth. Remove the pan from the heat.
- Whisk in Wet Ingredients: Whisk in the eggs one at a time until they are fully combined. Stir in the vanilla extract. Now, gradually add 1 tablespoon of warm coffee or water at a time, whisking continuously until the mixture becomes wonderfully smooth. Don't stress if it looks a bit lumpy at first; it will come together!
- Combine & Bake: Stir the ground walnut mixture into your chocolate base until just combined. Pour the batter into your prepared pan and spread it out evenly. Bake for 20 to 30 minutes, or until the edges are nicely set but the center still looks a little moist. This keeps your torte incredibly tender!
- Cool the Torte: Let the torte cool in the pan for 20 minutes. Then, carefully invert it onto a wire rack to cool completely. Gently peel off the parchment paper.
- Prepare the Ganache: While your torte cools, warm the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove it from the heat, add the chopped sugar-free dark chocolate, and let it sit for 5 minutes to melt. Then, whisk until it's beautifully smooth and glossy.
- Glaze & Chill: Let the ganache cool for a few more minutes to thicken slightly. Pour it evenly over the cooled torte, allowing it to coat the sides. Sprinkle the top with walnut pieces for an elegant touch. Chill the torte in the refrigerator for about 20 minutes, or until the chocolate glaze is firm. Slice and enjoy this rich, healthy treat!
Notes
Enjoy this rich, healthy treat! For a dairy-free option, use coconut oil instead of butter in the torte and unsweetened coconut cream for the glaze. For the richest flavor, Dutched cocoa powder is recommended.
Nutrition Information per serving:
Calories: 287 kcal
Total Carbs: 7.8g
Net Carbs: 3.8g
Fats: 26.4g
Protein: 7.2g
Fiber: 4g
Calories: 287 kcal
Total Carbs: 7.8g
Net Carbs: 3.8g
Fats: 26.4g
Protein: 7.2g
Fiber: 4g
