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7 oz unsweetened baking chocolate
14 TBS (1 3/4 sticks) butter or coconut oil
1 ¼ cup erythritol (or Swerve)
1 TBS Stevia Glycerite (adjust to desired sweetness) (omit if using Swerve)
5 large eggs
1 TBS coconut flour

Preheat oven to 325 degrees. Grease an 8 inch pan and line with parchment paper (greased or mini muffin tins). Grease parchment paper. Brown the butter (if desired…tastes way better!) in a saucepan. Once the butter is brown (not black!), slowly add the chocolate (don’t burnthe chocolate). Add the sweetener. Let cool in fridge. Once cool, add one egg at a time along with the coconut flour. Bake for 25 minutes. Serve with cream cheese frosting.

Cream Cheese frosting
1 stick salted butter
8 oz cream cheese or coconut cream
3 TBS unsweetened Almond Milk
1 TBS Stevia Glycerite (to taste)

Brown the butter in a sauce pan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy and allow to cool for at least 2 hours, it will thicken. Spread on top of cake (add almonds if desired) and enjoy. Makes 16 servings.

Traditional Flourless Torte = 521 calories, 27.4g fat, 4.8g protein, 57g carbs, 2.1gfiber (54.9g effective carbs)
“Healthified” Torte = 261 calories, 27.4g fat, 4.8g protein, 4.2g carbs, 2.1g fiber (2.1g effective carbs)