Sugar-Free Dark Chocolate
$14.50
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Desserts
Keto
Flourless Espresso Torte
Deep, complex chocolate notes elevated by a shot of espresso. This torte is dense, fudgy, and entirely gluten-free.
Prep
15 mins
Cook
35 mins
Yield
10
Calories
210
Net Carbs
4g
Protein
5g
Fat
18g
Ingredients
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8oz Sugar-Free Dark Chocolate, chopped
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1/2 cup Grass-fed Butter, cubed
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3 Large Eggs, room temperature
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1/4 cup Erythritol
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2 tbsp Espresso Powder
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Pro-Tip
Use the timing and difficulty guide as a mock recipe reference for this demonstration site.
Instructions
01
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper for easy removal.
02
Melt Chocolate
In a double boiler over gently simmering water, melt the sugar-free dark chocolate and grass-fed butter together. Stir occasionally until completely smooth and glossy. Remove from heat and stir in the espresso powder until dissolved. Let cool slightly.
03
Whip Eggs
In a large bowl, use an electric mixer to beat the eggs and erythritol on high speed until the mixture is pale, thick, and has doubled in volume, about 5-7 minutes.
04
Fold and Bake
Gently fold the melted chocolate mixture into the whipped eggs using a spatula, being careful not to deflate the eggs. Pour the batter into the prepared pan. Bake for 35 minutes, or until the center is just set but still slightly soft. Let cool completely in the pan before serving.
