This chocolate torte is one of our favorite low carb desserts. A simple recipe that requires only four ingredients that bakes up into a chocolate bonanza. I mean how perfect is that?
Plus it’s a show stopper recipe, especially served with some low carb vanilla ice cream. You could even serve it up with some fresh whipped cream and berries. Either way, this is a hero recipe for sure. Serve this after a dinner party and I bet at least one person will say that there is no way this dessert is low carb.
This flourless chocolate torte is also very rich and decadent, best served after a light meal. You know, as a reward for eating a light meal.
This recipe is low carb, sugar-free, keto friendly and naturally gluten-free. BAM!
At only four net carbs per slice makes this a pretty low carb option for dessert.
A gluten-free show-stopping chocolate torte
For this recipe, you only need eggs, chocolate, sweetener and butter. I know, right?! … but trust me, it’s quite amazing.
You could get all crazy and add a pinch of espresso powder, or even a dash of vanilla, but it is not at all required.
And best of all you can pull this torte together in about 60 minutes from start to finish, including bake time. This means you can get your chocolate fix on super quick.
This torte is gooey chocolate fudgeyness (it could be a word) in the shape of a cake.
A bit about the chocolate
The chocolate you use is going to make a difference in the end result of your chocolate torte.
If you use a bar of bitter chocolate, your torte will be bitter. Sweeter chocolate will yield sweeter results.
Baking chocolate will not work here, you will need to add far too much sweetener to offset the punch of bitter that comes from pure baking chocolate.
With that said, use your favorite sugar-free low carb chocolate.
The second thing to know about the chocolate is to melt it in a double boiler. No double boiler? No problem. Place a small heat-safe bowl over a pot of simmering water. Don’t use the microwave here. Low carb ingredients are expensive and 10 seconds too many in a microwave can burn and ruin your entire batch of chocolate. Not cool!
The double boiler method will melt the chocolate with the butter slowly and not overheat it.
Once the chocolate and butter are melted together, pull the bowl off the stove and let it rest to get it down to room temperature.
We need the chocolate mixture warm enough to stay liquid, but not so warm as to cook the whipped eggs when we fold them in.
what are the best sweeteners for this recipe?
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Use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold. I have found the powdered versions to do it much less.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor.
My favorite powdered sweetener by far is So Nourished Monk Fruit Blend. I find it has almost no aftertaste at all. I use it in almost every recipe.
Swerve will add a bit of cooling and stevia will add some bitterness.
Just remember, xylitol is poisonous to dogs and cats. If that’s your choice and you have little furry friends running around, know that it can be deadly for them.
a bit about the eggs
This recipe calls for six large eggs, which sounds like a lot of eggs! I don’t know about you, but I do not like my desserts to taste eggy.
Even though this recipe is heavy with eggs you won’t even taste them in the final results, trust me.
You do need to make sure that you whip your yolks to ribbon stage where they are nice and glossy, light yellow and ribbon when you pour them. And your egg whites need to be whipped to soft peaks but not over whipped. They need to be soft so they easily fold into the chocolate mixture.
TIP: If you think of it in advance, pull your eggs out to bring them to room temperature before whipping. Room temperature eggs tend to whip up faster.
A bit about folding everything together the right way.
Once the egg whites and egg yolks are whipped, add half of each (whites and yolks) to your chocolate mixture and gently fold it in. Don’t stir or whisk. We need to incorporate the eggs into the chocolate, but we don’t want to deflate them while we do it.
Once the first half of the egg yolks and whites are folded in add the rest and gently fold until just mixed in.
Chocolate torte.. woooaahhhha
My husband called this torte wowwhoa and proceeded to take away and finish off the plate I was photographing.
Hey, bring that back!
I asked him on a scale of 1-10 how much he liked the torte. He answered with another whoa. Unsure if that meant he was having a stroke or he really liked it.
I’m going to go with he liked it since he could no longer speak English and ate the rest of the torte.
Serving & Storing Your Chocolate Torte
Serve this one same day. You can store it in the fridge, but it does have a tendency to get grainy. Still absolutely spectacular (if I do say so myself) even cold with a bit of grain.
Oh, and I am sure it goes without saying but this low carb chocolate torte is absolutely divine with a fresh hot cup of coffee.
Because everything in life is better with coffee…
- 6 large eggs separated
- 3/4 cup of butter
- 1 tsp espresso powder (optional)
- 1 cup powdered erythritol
- 1.5 cups (375 grams) of sugar free chocolate (I used Lily's dark chocolate)
- Preheat oven to 350F. Grease a 9-inch springform pan with butter, coconut oil, or non stick spray, and dust with a bit of cocoa powder.
- In a pot or double boiler bring about an inch of water to a simmer.
- Combine sugar-free chocolate and butter in the top of the double boiler (or a heat safe bowl) and place over the top of the simmering water. Stir until chocolate and butter are completely melted. Remove from heat and allow to cool to room temperature.
- With a stand mixer and whisk attachment, whisk the egg yolks with 1/2 cup of powdered erythritol until they reach the ribbon stage.
- Wash and dry the mixer bowl and whisk attachment, making sure to remove all traces of fat from the egg yolks.
- Whisk the egg whites with the remaining 1/2 cup of powdered erythritol until they reach the soft peak stage.
- Add the egg yolk mixture and half the egg whites to the chocolate mixture and gently fold until combined. Do not over mix the batter or it will deflate. Gently fold in the remaining egg whites. Spoon the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted comes out clean. Do not rotate or open the oven door during baking except to test for doneness.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 257 Total Fat: 25g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 124mg Sodium: 128mg Carbohydrates: 13g Fiber: 9g Sugar: 2g Protein: 3g