Torta del Re - King's Cake

Torte Del Re
Torte Del Re (Italian King's Cake) sprinkled with powdered erythritol and chopped almonds. Photo © Laura Dolson
Total Time 50 min
Prep 20 min, Cook 30 min
Yield 8 servings
This is my low-carb and sugar-free version of a traditional almond cake of the Piemonte region of Northern Italy. It is also a popular Passover cake among Italian Jews.


  • 5 eggs, separated
  • 2 cups almond meal
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • Zest and juice of one lemon
  • Artificial sweetener equal to 1 and 1/4 cups sugar (zero carb preferred, such as liquid sucralose)


Grease a springform pan or 10" round cake pan. Lining the bottom with parchment also helpful. Heat oven to 325 F.

1. Whisk egg yolks until light in color.

2. Beat the rest of the ingredients except egg white, ending with the almond meal. It will be very stiff at this point.

3. Beat egg whites until at a soft peak.

4. Combine one third of the egg whites with the rest of the mixture to loosen it up.

5. Fold the rest of the egg whites in, and put in greased pan.

6. Bake for about 30 minutes until toothpick comes out clean. Let cool completely in pan before removing.

If you wish, sprinkle powdered erythritol and chopped almonds onto the top of the cake.

Nutritional Information:Each of 8 servings has 2.5 grams effective carbohydrate plus 3 grams fiber (5.5 grams total carbohydrate), 9 grams protein, and 185 calories.

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