This recipe makes 8-10 servings depending on how you slice it, with 4.4-3.5 carbs per slice (torte only made with zero carb sweetener). Using 1/4 cup of coconut palm sugar along with the Swerve took mine to 10.4-8.3 carbs per slice. Make sure you add in the carbs from any additional toppings you choose.
- 2 cups almond meal or almond flour (6oz)
- granulated sugar substitute of choice (equal to 1 cup of sugar)
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1/2 teaspoon almond extract
- 1/2 cup (1stick) melted butter cooled slightly
Spray a 9" springform pan or a 9"cake pan with non-stick spray and set aside.
If using a cake pan, line the bottom with waxed paper to ensure it doesn't stick. Combine the almond meal/flour, salt, cocoa powder and 2/3 of the granulated sweetener in a medium sized mixing bowl.
In another bowl beat the egg whites until stiff peaks form and set aside.
Now in a large bowl beat the egg yolks, almond extract and the remaining 1/3 of the sweetener until it is pale yellow and very smooth.
Stir in the chocolate/almond mixture then the melted butter. Add 1/3 of the whipped egg whites and stir just to thin the batter a little. Then carefully fold in the remaining 2/3 of the egg whites, just until combined, a few white streaks are fine. The idea is to keep as much of the egg white volume as possible. Pour the batter into your prepared pan.
Place the torte on a cooling rack for 10 minutes. Run a butter knife around the edges of the torte and remove the sides of the pan. If using a cake pan turn it out onto a serving plate.
Allow the torte to cool completely and then garnish with whipped cream, sugar-free chocolate sauce and slivered almonds if desired. I hope your family enjoys this amazing dessert!
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