Keto Torte – Low Carb & High Fat Chocolate Nut Torte Recipe
A delicious low carb flourless cake made with coconut, dark chocolate, cream cheese, nuts and a small amount of fruit. High in fat and calories and low in sugar. It's the perfect treat and you won't need much to satisfy your “sweet” tooth.
Prep Time 20 minutes
Resting Time 30 minutes
Total Time 20 minutes
- 50 g Butter Grass-fed butter, if possible
- 10 g Erythritol
- 30 g Cacao powder Preferably organic
- 100 g Ground almonds
- 40 g Walnuts Finely ground
- 100 g Dessicated coconut
- 1 tbsp Vanilla essence
- 200 g Cream cheese Full fat
- 150 g Almond butter
- 100 g Whipped cream
- 5 g Erythritol
- 75 g Coconut oil
- 60 g Dark chocolate
- 40 g Cacao powder
- 5 g Erythritol
- 30 g Blueberries and raspberries Frozen or fresh
- Melt the butter in a pan.
- Add the erythritol and cacao powder and mix until it forms a thick paste.
- Grind the walnuts to a fine flour
- Move the paste to a mixing bowl and add the almonds, desiccated coconut, walnut flour, and vanilla essence. Mix well. I usually add a small amount of melted coconut to help everything bind.
- Put the mixture into a flat shallow tin. Press firmly and evenly into the tin and put in the refrigerator.
- Mix the cream cheese and almond/pistacho butter. Add the whipped cream, erythritol, and vanilla essence. Whip/whisk until smooth.
- Remove the base from the fridge and paste the filling on top
- Melt the coconut oil and dark chocolate in a pan.
- mash half of the berries and add them to the mix.
- Add the cacao powder and erythritol and stir well.
- Spread the topping over the filling and drop in some whole blueberries and a sprinkle of crushed walnut.
- Put in the fridge for 30-60 minutes
This is a heavy torte that will satisfy any “sweet tooth” and craving. It's packed full of goodness and calories and most people will be happy with a single slice. This ketogenic torte recipe is adapted from the excellent Ketogenic Kitchen cookbook. The original recipe uses almost 200g of erythritol, which I find to be too sweet. I'm also not a fan of any kind of artificial sweetener so the more I can eliminate them the better. Feel free to add in your own favourite sweetener if you find the torte to be too bland. I find it perfect as it is. Keto diet followers tend to have a much lower tolerance for sweet things. And of course, the blueberries and raspberries at a punch of sweetness to the topping. I prefer to use almond butter too (the original recipe uses peanut butter). But peanuts are legumes and contain lectins so I try to avoid them. But a little won't hurt so you could add half and half peanut butter and almond (or any other kind of nut butter for adding more fat to your diet). Pistachio butter is another great option.
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