Keto Chocolate-Almond Torta Caprese – Diabetes Daily

The sunny Italian island of Capri is famous for its Caprese salad, crystal-blue waters, and luxurious resorts. It’s also the birthplace of Torta Caprese. Legend goes, a chef cooking for vacationing mobsters (no pressure) forgot to put flour in his cake. Fortunately, the result was a richly satisfying mistake with a brownie-like texture that delighted his diners. 

The flourless Torta Caprese makes an ideal candidate for low-carb keto dessert. It’s already gluten-free, so all we need to do is swap out its modest sugar content with a baker-friendly sugar replacement. I got the best results with Swerve granulated erythritol, but allulose works as well. 

So let’s put on our aprons and Capri pants and get a taste of la dolce vita, keto-style. This recipe was inspired by Emiko Davies’ Torta Caprese recipe from Food52. 

Chocolate Almond Torta Caprese

This cake is an easy crowd-pleaser, keeps well, and tastes even better the next day as the flavors intensify.

Total Time 1 hour 15 minutes

Calories 223 kcal per serving

Ingredients

Cake

  • 1 ¼
    cups
    almond flour
  • 1
    stick unsalted butter
    cut into small pieces
  • 3
    oz
    unsweetened baking chocolate
  • 1
    cup
    Swerve Granular Sweetener
  • ½
    teaspoon
    almond extract
  • ½
    teaspoon
    salt
  • 3
    eggs
    separated, at room temperature
  • Swerve Confectioners Sweetener

Chantilly Cream Topping

  • 1
    cup
    heavy cream
  • 1
    teaspoon
    Swerve Granular Sweetener
  • ½
    teaspoon
    vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Butter the inside of an 8 inch round non-stick cake pan. Use a springform pan or parchment pan-liner for easy unmolding.

  3. Chop chocolate into small pieces and melt in a double-boiler over simmering water.

  4. Stir the chocolate with a silicone spatula or wooden spoon to ensure it is totally smooth and melted. Stir in almond flour and sugar substitute. The mixture will be thick and sandy. Remove from heat and cool until just warm to the touch.

  5. Fold egg yolks into the chocolate mixture.

  6. Beat egg whites in a medium bowl with a wire whisk or handheld electric mixer to stiff peaks. Fold into chocolate mixture in 3-4 additions. Continue folding gently until just incorporated.

  7. Use a spatula to fill your prepared pan with the thick batter, flatten and smooth out the top.

  8. Bake in a 350 degree oven for 35-40 minutes, or until the top feels set, and an inserted toothpick comes out with moist crumbs and no batter. Don’t overbake.

  9. Cool in the pan on a wire rack. Turn out and dust with powdered sugar-replacement

Chantilly cream

  1. Whip heavy cream with 1 teaspoon of sugar-replacement and ½ teaspoon of vanilla extract until thick with soft peaks.

  2. Slice and serve with a dollop of Chantilly cream.

Nutrition Facts

Chocolate Almond Torta Caprese

Amount Per Serving (1 slice)

Calories 223
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 76mg25%

Sodium 144mg6%

Potassium 112mg3%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 1g1%

Protein 6g12%

Vitamin A 421IU8%

Vitamin C 1mg1%

Calcium 61mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

 

 



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Read more about gluten-free, low-carb diet.

Author: Mabel Freeman