Make this rich, low carb chocolate torte and top it with a delicious low carb mocha buttercream frosting. 

When I was young my grandmother would make a hazelnut torte with mocha buttercream frosting. She would grind up the hazelnuts in her coffee grinder and it was our cake for every birthday. My mom and I loved the mocha buttercream so much that grandma would hollow out the cake and put a ton of buttercream frosting inside. It was so good.

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This low carb chocolate torte is different from traditional cakes. Do you know the difference between a cake and a torte? I didn’t, I had to look it up. A torte is traditionally made with ground nuts or breadcrumbs. In this recipe, there is no rising agent, so it isn’t as light as a traditional cake. But it is rich, moist and chocolaty. I did find that it wasn’t as sweet as I prefer a chocolate dessert, so in the future I will add more sweetener to the recipe. That being said, the frosting was plenty sweet!

Other low carb desserts you will love: 

• Low Carb Almond Poppyseed Loaf
• Low Carb Chia Cookies
• Low Carb Coffee Chip Frozen Cream Cheese Bites
• Low Carb Raspberry Chip Frozen Cream Cheese Bites

Low Carb Chocolate Torte

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

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Ingredients

• 1 cup almond flour
• 1/4 cocoa powder
• 2 teaspoons finely ground coffee
• 1/4 teaspoon salt
• 2/3 cup Lily's Chocolate Chips
• 8 tablespoons butter
• 5 large eggs
• 1/2 granulated Swerve or equivalent sweetener
• 1 tablespoon vanilla extract

Instructions

1. Grease a loaf pan and sprinkle cocoa powder on the inside, shaking off the excess.
2. Heat oven to 350F.
3. Combine almond flour, cocoa powder, coffee powder and salt in a small bowl.
4. On the stovetop on low, melt chocolate and butter, stirring until smooth.
5. In a large bowl, beat eggs, sweetener and vanilla with a mixer for about five minutes, until the color has lightened and the mixture appears frothy.
6. Fold melted chocolate into egg mixture, and add dry ingredients until combine.
7. Pour batter into loaf pan, and bake for 30 minutes. Check with a toothpick to make sure it is baked in the middle. If not, bake a few minutes longer.
8. Once baked, let cool in pan for 5 minutes, then remove from pan to cool on a wire rack.

Notes

This recipe is adapted from King Arthur Flour.

The erythritol from the chocolate chips and sweetener was not calculated into the carb count.

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 189Total Fat: 17.6gSaturated Fat: 7.6gCholesterol: 98.2mgSodium: 79mgCarbohydrates: 10.8gFiber: 6.3gSugar: 0.5gProtein: 5.8g

Low Carb Mocha Buttercream Frosting

Yield: 1 cup frosting

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 1/2 cup butter, softened
• 1 cup confectioners Swerve
• 2 tablespoons cocoa powder
• 1 teaspoon espresso powder

Instructions

1. Mix ingredients with mixer until light and fluffy. If needed, add more Swerve confectioner.

Notes

The erythritol from the chocolate chips and sweetener was not calculated into the carb count.

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Nutrition Information:

Yield: 12 Serving Size: 1/12th
Amount Per Serving: Calories: 80Total Fat: 7.8gSaturated Fat: 4.8gCholesterol: 21mgSodium: 1.2mgCarbohydrates: .5gFiber: .3gSugar: .3g

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