Living the Keto lifestyle here, just trying to be able to fit into my clothes, LOL. Found a recipe in The Cake Bible for a Flourless Chocolate Torte. It was a good start for those who are gluten free and going keto, but I decided to go one better and make it Super Keto friendly, and managed to remove almost all carbs, by substituting in sugar-free chocolate chips and Swerve. It turned out really well!
Since I am the cake decorator extraordinaire, I put some gumpaste roses on top to pretty it up for Thanksgiving.
It’s super easy! Just remember to take it out of the oven on time!
Flourless Sugar-Free Chocolate Torte
One bag sugar free chocolate chips (10 oz)
1/2 cup powdered cocoa
3/4 cup Lakantos Monk Fruit
One stick margarine or butter (with salt)
1 tsp vanilla extract
Melt the butter in the microwave (30 secs. on high).
Add the chocolate chips and stir until completely incorporated with the butter. If needed, zap it another 20 seconds or so, and stir until very very smooth.
Mix up the eggs, Lakanto Monk Fruit and powdered cocoa, add in the chocolate-chip/butter mixture, and then stir in the vanilla. Pour into a well greased 9” round cake pan. (I like to make mine in a spring-form pan for easy release.)
Bake 25 minutes at 350° – remove and let cool.
3/4 cup Heavy Whipping Cream
One 10oz. bag sugar-free chocolate-chips
Heat in microwave one minute on high, and then gently stir well, until you have a lovely smooth syrup. Pour over the cooled Torte and serve!
You probably have about 8-10 carbs per slice, assuming you can eat 1/8th of this very rich Torte!
I’m branching out….not very far, but a wee bit, to explore other decorative paper companies. This past week I received the Birds & Booms from Little Birdie Crafts, I had been wait listed for so long, I almost forgot about it!
This paper is thick, very thick. Think cover of a paperback book thick, and add some weight to it. It is also very glossy, on both sides, both the white & decorative side. That being said, I used a lighter weight paper for my card base, about 60#.
This entire card probably took a mere 90 minutes to put together, since I already had the flowers made, and in my stash for “emergencies “!
As per usual, the mainstays of my recipe include lots of eggs, Lakanto MonkFruit, and finely ground Almond flour. This recipe also requires Xanthen gum, which helps so much with our texture.
For those of you who are just joining me, I am determined to lead a low carb lifestyle, without giving up my favorite foods. So I am modifying some of my favorite comfort foods (generally cookies, cake, sweet breads, lol) to be more Keto friendly.
The main caveat or takeaway is to remember that Keto Style baked goods need to be eaten quickly, as they will sink, and three days later, you won’t be interested in eating it any more.
2/3 cup butter flavored Crisco or coconut oil
1 cup Monk Fruit
1 cup Golden Monk Fruit
2/3 cup granulated sugar
1 can (16 oz) packed pumpkin
1/2 cup water
2 tsps baking soda
1-1/2 tsp salt
1/2 tsp baking powder
One Tbsp Xanthen Gum,
1 tsp cinnamon
1 tsp cloves
2 cups almond flour
1-1/3cups all purpose flour
Heat oven to 350°. Grease pans (9×5”), mix shortening, sweeteners, leavening, salt and spices. Add in pumpkin. Blend until smooth. Add water, and flour, almond flour, one cup at a time, and mix until smooth. Pour evenly into two pans and bake for 70 minutes at 350°. You can cut it after 20-30 minutes.
Remember to share!
Each loaf has about 13 slices, and each slice has about 25gms carbs each.
So, low carb, but not NO carb.
Be careful, it’s delicious!!
Once again, it is time to visit the ladies in the neighborhood, and see how they have been faring with the Pandemic/CoVid-19. I leave these on the doorstep with some homemade cookies or quick bread to let them know I’ve been thinking about them! (I haven’t had any complaints yet!)
These cards use the Sweet Peony paper from Heartfelt Creations, and some flowers (peonies) that I created out of vellum, and a rose out of paper, which was colored with Prisma water-color pencils.