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Low Carb Torte - Keto Flourless Chocolate Cake

Are you ready to indulge in a delicious dessert that is both decadent and low-carb? This keto flourless chocolate cake – aka low carb torte – is one of the best desserts ever. It requires minimal ingredients, tastes like chocolate heaven, and doesn't include any sugar or flour! What could be better than that?! So whip out your mixing bowls, grease up the pan, and get ready for some sinful indulgence with this heavenly low carb treat.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 10
Calories: 272.87kcal
Author: Wendy Polisi

Ingredients

  • 5 large eggs
  • 12 ounces Llly’s chocolate bars chopped
  • ¾ cup unsalted butter cubed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ½ cup Swerve confectioner’s plus more for topping if desired
US Customary - Metric

Instructions

  • Separate the eggs and allow to sit at room temperature for 30 minutes.
    A bowl of egg whites next to a bowl of egg yolks.
  • Preheat the oven to 350° F. Grease a 9-inch springform pan. Place the chocolate and butter in a large glass bowl.
    Butter and chocolate in a glass bowl.
  • Microwave for 1 minute and stir. Continue to microwave in 30 second intervals, stirring in between, until the chocolate and butter are melted. (You could also heat on top of a double broiler.)
    Chocolate and butter partially melted and being stirred.
  • Stir in the vanilla extract.
    Melted chocolate and butter with vanilla on top.
  • Meanwhile, in the bowl of a stand mixer, beat the egg yolks for 5 minutes. Add the chocolate mixture and beat until combined.
    Egg yolks in the bowl of a stand mixer.
  • In a clean bowl and with clean beaters, beat the egg whites and cream of tartar over medium speed until foamy.
    Egg whites and cream of tartar in the bowl of a stand mixer.
  • Add the sweetener, 2 tablespoons at a time, beating on high to combine. Continue until stiff peaks form and all the Swerve is incorporated.
    Fluffy egg whites being beaten with Swerve sweetener.
  • Using a spatula, fold a third of the egg whites into the chocolate mixture.
    Sweetened fluffy egg whites being stirred into a chocolate mixture.
  • Once incorporated, fold in the remaining whites.
    The batter for a low carb torte being stirred together in a glass bowl.
  • Transfer to the prepared pan. Bake for 40 to 45 minutes, until a toothpick comes out clean. Cool on a wire rack. It will deflate as it cools - this is normal!
    Remove the edge of the pan, and dust with more sugar if desired.
    A keto chocolate torte in a springform pan ready for the oven.

Notes

Nutritional information is estimated but believed to be accurate; carb count reflects net carbs.

Nutrition

Calories: 272.87kcal | Carbohydrates: 2.06g | Protein: 4.72g | Fat: 23.1g | Saturated Fat: 9.43g | Polyunsaturated Fat: 0.94g | Monounsaturated Fat: 4.38g | Trans Fat: 0.57g | Cholesterol: 118.44mg | Sodium: 33.19mg | Potassium: 47.41mg | Sugar: 0.14g | Vitamin A: 544.25IU | Calcium: 16.46mg | Iron: 0.39mg