Description
This rich, flourless chocolate torte is infused with espresso for a perfect keto dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol or preferred sweetener
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together erythritol, eggs, melted butter, vanilla, and espresso powder.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving. Optionally, dust with cocoa powder or serve with whipped cream.
Notes
- Storage: Keep in an airtight container in the fridge for up to a week.
- This torte is delicious served with a dollop of keto-friendly whipped cream.
- For a stronger coffee flavor, increase espresso powder to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg