Lower-Carb Flourless Chocolate Pecan Torte Recipe

Chocolate torte with whipped cream, powdered sugar and peanut brittle
Thomas Barwick/DigitalVision/Getty Images

Nutrition Highlights (per serving)

Calories 419
Fat 32g
Carbs 32g
Protein 7g
View All
Total Time 35 min
Prep 5 min, Cook 30 min
Servings 8

One of the best things about this flourless chocolate cake is how easy it is. The entire thing can be mixed up in the food processor in about five minutes.

I get requests every year to bring "that yummy chocolate cake" to Passover Seder: I just leave out the baking powder and it only makes a small difference. I used to make it with sugar, but no one really noticed when I switched. It's especially nice with some homemade whipped cream and a little sugar-free chocolate sauce on top!

Ground pecans add depth of flavor and richness to the cake. Along with eggs and melted butter, this is a decadent dessert. Yet, since it's flourless and sugar-free, it's still low in carbohydrate.

Ingredients

  • 2 cups raw, unsalted pecan halves
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup water

Preparation

  1. Heat oven to 350 F. Grease an 8" or 9" round cake pan or springform pan.
  2. Place pecans in the bowl of a food processor. Pulse until they are finely ground into meal (they won't get quite as small as corn meal).
  3. Add the cocoa powder, baking powder, salt and erythritol (if using) to the food processor and pulse again until blended. (Note on erythritol: You can do this recipe with all artificial liquid sweetener, but I've begun experimenting with using some erythritol in addition to artificial sweetener and have had success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)
  1. Add the eggs, melted butter, vanilla extract, artificial sweetener (if using in liquid form) and water and process until well-blended.
  2. Pour the cake batter into the prepared pan and bake until done (toothpick inserted in center comes out clean.). The exact time it takes to cook will vary with depending on your pan. Start checking at about 25 minutes.
  3. When done, remove cake from oven and let cool on a wire rack. 
  4. To remove cake from pan, run a knife around the edge of the cake to loosen. If using a springform pan, open the lock to release the sides. If using a regular cake pan, place a plate on top of the cake pan and invert, tapping the bottom of the pan to release the cake.
  5. Cut and serve with homemade whipped cream and/or chocolate sauce, if desired.
Nutrition Facts
Servings: 8
Amount per serving  
Calories 419
% Daily Value*
Total Fat 32g 41%
Saturated Fat 10g 50%
Cholesterol 123mg 41%
Sodium 172mg 7%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 26g  
Includes 24g Added Sugars 48%
Protein 7g  
Vitamin D 1mcg 5%
Calcium 76mg 6%
Iron 2mg 11%
Potassium 223mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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