Are you craving a decadent chocolate dessert that won't derail your low-carb lifestyle? Prepare to be amazed by this Flourless Keto Chocolate Torte – a rich, velvety masterpiece that proves healthy eating doesn't mean sacrificing flavor! This show-stopping dessert is so incredibly delicious, you'll forget it's actually good for you. With just a few simple ingredients and minimal prep time, you can create a restaurant-worthy chocolate experience that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 10 servings
Ingredients
- 1 cup almond flour
- 1 cup dark chocolate (85% cocoa or higher)
- 1/2 cup butter
- 1/2 cup erythritol (or preferred sweetener)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides with butter.
- Create a double boiler by placing a heat-safe bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Chop the dark chocolate into small, uniform pieces and add to the double boiler along with butter. Stir gently until completely melted and smooth, creating a glossy chocolate mixture.
- Remove the chocolate mixture from heat and let it cool slightly for 5-7 minutes.
- In a separate large mixing bowl, whisk together eggs, erythritol, vanilla extract, and salt until well combined and slightly frothy.
- Gradually pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Fold in the almond flour gently, ensuring no dry lumps remain and the batter is smooth and consistent.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center remains slightly jiggly.
- Remove from oven and let cool completely in the pan for about 1 hour. The torte will continue to set as it cools.
- Once cooled, carefully remove the springform pan sides and transfer to a serving plate.
- Optional: Dust with unsweetened cocoa powder or top with a few fresh berries before serving.
- Slice into 10 equal servings and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Use high-quality dark chocolate (85% cocoa or higher) for the most intense flavor and lowest carb count.
- Make sure all ingredients are at room temperature before mixing to ensure smooth incorporation.
- When melting chocolate, use low and slow heat to prevent burning – a double boiler is your best friend!
- Don't overmix the batter when adding almond flour to keep the texture light and delicate.
- The torte will continue to set as it cools, so don't panic if the center seems slightly jiggly when you first remove it from the oven.
- For an extra touch of elegance, use a hot knife when slicing to get clean, perfect pieces.
- This dessert is best served at room temperature to maximize its rich, silky texture.
- If you're sensitive to erythritol, you can substitute with monk fruit sweetener or stevia blend.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 8g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 135mg
