Chocolate Torte Recipe (Keto Chocolate Cake) is simply the most delicious and decadent tasting dark chocolate cake ever. This is not a dry or crumbly textured cake. Think of it as part cake, part brownie, and part fudge. Topped with chocolate ganache and whipped cream it is so amazing. Ready for a secret? It’s sugar-free, low carb, gluten-free, keto-friendly – and no one will know. Don’t tell anyone! Gotta love a guilt-free chocolate cake!
Chocolate Torte Recipe (Keto Chocolate Cake)
This keto chocolate cake is a chocolate lover’s dream! Rich, delicious, and moist – it’s part cake, part brownie, and part fudge. Seriously. Topped with ganache and whipped cream this chocolate torte recipe is over the top amazing and drool-worthy. The perfect sugar-free and low carb dessert! #seekinggoodeats #chocolate #cake #keto #lowcarb #sugarfree #glutenfree #torte #chocolaterecipes #ketogenic
Why You Will Love This Chocolate Torte Recipe
| It’s Decadent and Rich
A decadent and rich chocolate cake is just the ticket for a chocolate craving – or any sugar craving for that matter. I love a nice slice of this cake with a cup of coffee. Yum. I first tried chocolate torte on a trip to Vienna and Hungary but have been on a mission to make a healthy version that tastes just as good. Success – I think I did it! Try it and see.
| Sugar-Free Cake
Yep. This cake is sugar-free and uses Lily’s Dark Chocolate Baking Chips, powdered erythritol, and Swerve brown sugar erythritol.
| Low Carb Chocolate Cake
Because almond flour and coconut flour have been used in this cake in place of flour – it is definitely low carb compared to a standard cake at almost 50g of carbs (not including frosting)! Total net carbs in this recipe 12.7g which is MUCH more reasonable. The amazing thing – this cake tastes so good!
| Keto Chocolate Cake
This cake is considerably lower in carbs than a standard cake with only 7.5g net carbs per slice! It is sugar-free and high in fat (butter and cream). Enjoy! This tastes sinful without the guilt! Love it.
fat 28.6 g | net carbs 7.5 g | protein 5.1 g
| No One Will Know This Is A Healthy Cake
Seriously. No one will know this is a healthy cake 🙂 I tested recipe this at a small party we had. Everyone went on and on about how good it was, but had no idea it was a sugar-free, low carb cake! lol!
What You Will Need to Make This Chocolate Torte Recipe
Tools
- 8″ cake pan
- parchment paper
- saucepan
- mixer with a whisk attachment
- egg separator or 2 small bowls
- measuring cups
- measuring spoons
- large mixing bowl
- mixing spoon
- spatulas
Ingredients
For exact ingredient amounts, please see the recipe card at the end of the post
- butter
- sugar-free dark chocolate chips
- large eggs, separated
- erythritol brown sugar substitute
- coconut flour
- almond flour
- instant espresso powder
- whipping cream
- powdered erythritol (1:1 sugar substitute blend. This one was an erythritol monk fruit blend which I like)
- vanilla extract
How To Make Chocolate Torte Recipe (Keto Chocolate Cake)
How To Make Chocolate Torte
Step One | Preheat oven to 350 degrees F. Grease an 8″ cake pan with butter. Line bottom of cake pan with parchment paper.
Tip: cut circle of parchment paper to fit by using the bottom of the pan and tracing)
Step Two | In a large bowl whisk egg yolks and sugar until thick.
Step Three | In a saucepan over low heat, melt butter. Add chocolate and melt, being careful not to overheat (1). Remove from heat and let cool until it is lukewarm. Add chocolate mixture to the egg and sugar mixture and mix well (2). Sift in almond flour, coconut flour, and espresso powder. Mix together (3 & 4).
Step Four | Using a mixer, mix egg whites until they form soft peaks (1). Carefully fold egg whites into the chocolate batter (2), trying to maintain as much air as possible in the batter (3). Pour into cake pan (4).
Step Five | Bake for 25 minutes. The cake will be set but will still wobble in the center. Leave cake in the pan and set on a rack to cool. Once it has completely cooled you can remove from the pan.
Hilarious blooper! You can’t see this, but when I moved the cake off of the rack below, I broke it. I stuck it back together in pieces and carefully drizzled the ganache to cover the breaks! You can’t even tell in the finished photos below! LOL! 🙂
How To Make Ganache
Make the ganache after the cake has completely cooled:
Step One | Using a heavy saucepan on low, warm cream to a simmer, stirring frequently. Turn off and remove from heat. Add chocolate chips (1) and allow to melt, stirring frequently (2) until combined (3). Slowly pour over cooled cake and spread evenly (4). Ganache hardens as it cools.
Note: this is the broken cake I mentioned! Can’t even tell with my strategic chocolate drizzle. 🙂
How To Make Whipped Cream
The whipped cream is optional, but it adds a fresh taste that is just perfect. Make the whipped cream right before you are ready to serve the cake – you want it fresh. You can add a simple dollop to each piece or you can whip some up and pipe little “blobs” over the top like I did to dress it up a bit. Sorry, I can’t think of any word other than blob. LOL! 🙂 You can totally tell I am not a professional baker, so they are very uneven blobs too – I don’t care though, it doesn’t have to be perfect! Just do your best.
Tip: if you are not serving the cake right away, I would wait to add the whipped cream or serve it on each individual piece as you serve it. The cream will not hold it shape over time and may end up dripping down the side.
Step One | Using a mixer with a whisk attachment, add whipping cream, powdered sugar, and vanilla to the mixing bowl. Turn mixer on medium-high and allow the cream to mix just until medium-stiff peaks form. Be careful not to overmix or it will become grainy.
Tip: use very cold cream, bowl, and whisk attachment
Common Questions
| What makes a torte a torte?
A torte is a heavier denser cake because it uses no standard flour (or very little) and instead often uses finely ground nuts. This chocolate torte recipe uses only almond flour and coconut flour. A cake, on the other hand, uses almost all flour. Both a cake and a torte use butter and sugar. In this case, a brown sugar substitute was used, and sugar-free chocolate chips to sweeten the cake.
| Can you freeze a torte?
Yes, you can freeze your cake before adding ganache. Wrap your cooled baked cake tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months.
| How long can I keep cake?
This cake can be kept in the refrigerator for up to 1 week if kept in an airtight container. If kept on the counter, it should last 2 to 3 days.
More Dessert Recipes You’ll Love
- Keto Creme Brulee (Pumpkin Spice Creme Brulee)
- Sinful Low Carb and Keto Chocolate Recipes
- Delicious Low Carb and Keto Cupcakes (The Best Keto Cupcake Recipes)
- Luscious Low Carb Lemon Recipes (Keto Lemon Desserts)
- Blueberry Cheesecake Keto Ice Cream (Sugar-Free, Low Carb, Keto)
- Low Carb and Keto Cake Recipes
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Chocolate Torte Recipe (Keto Chocolate Cake)
Chocolate Torte Recipe (Keto Chocolate Cake) is simply the most delicious and decadent tasting dark chocolate cake ever. This is not a dry or crumbly textured cake. Think of it as part cake, part brownie, and part fudge. Topped with chocolate ganache and whipped cream it is so amazing. Ready for a secret? It's sugar-free, low carb, gluten-free, keto-friendly - and no one will know. Don't tell anyone! Gotta love a guilt-free chocolate cake!
Ingredients
Chocolate Torte
- 10 tbsp butter + extra to butter pan with
- 1 cup sugar-free dark chocolate chips
- 6 large eggs, separated
- 2/3 cup erythritol brown sugar substitute
- 2 tbsp coconut flour
- 1 cup almond flour
- 1/4 tsp instant espresso powder
Ganache
- 1 cup whipping cream
- 1 cup dark chocolate chips
Whipped Cream
- 1 cup whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla
Instructions
Chocolate Torte
- Preheat oven to 350 degrees F. Grease an 8" cake pan with butter. Line bottom with parchment paper. (tip: cut circle of parchment paper to fit by using the bottom of the pan and tracing)
- In a large bowl whisk egg yolks and sugar until thick.
- In a saucepan over low heat, melt butter. Add chocolate and melt, being careful not to overheat. Remove from heat and let cool until it is lukewarm. Add the chocolate mixture to the egg and sugar mixture and mix well. Sift in almond flour, coconut flour, and espresso powder. Mix together.
- Using a mixer, mix egg whites until they form soft peaks. Carefully fold egg whites into the chocolate batter, trying to maintain as much air as possible in the batter. Pour into the prepared cake pan.
- Bake for 25 minutes. The cake will be set but will still wobble in the center. Leave cake in the pan and set on a rack to cool.
Ganache
After the cake has cooled:
- Using a heavy saucepan on low, warm cream to a simmer, stirring frequently. Turn off and remove from heat. Add chocolate chips and allow to melt, stirring frequently until combined. Slowly pour over cooled cake and spread evenly. Ganache hardens as it cools.
Whipped Cream
After the ganache has hardened:
- Using a mixer with a whisk attachment, add whipping cream, powdered sugar, and vanilla to the mixing bowl. Turn mixer on medium-high and allow the cream to mix just until medium-stiff peaks form. Be careful not to overmix or it will become grainy. (tip: use very cold cream, bowl, and whisk attachment)
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 28.6gCholesterol: 139.9mgSodium: 41.5mgCarbohydrates: 18.3gNet Carbohydrates: 7.5gFiber: 10.8gSugar: 1.6gProtein: 5.1g
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