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    Home » Desserts

    Chocolate Pecan Torte

    Published: Feb 22, 2019 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    This chocolate pecan torte has no flour but still is a very light and moist cake. It is gluten free and the carbs are low too with the use of pecan nuts.

    pecan flourless torte

    Many nuts and seeds are relatively low in net carbs (total carbs less dietary fibre) and are a good source of nutition of vitamins, minerals, healthy fats and phytochemicals.   I do not use sugar either so the use of erythritol which is a natural sugar replacement keeps the nasty sugars and carbs down too!  So Diva's, we have a low carb, gluten free chocolate cake full of nutrition!   Go on, have another piece, it's good for you!  You CAN have your cake and eat it! Woo hoo!

    pecan chocolate torte

    First, make sure you bake the pecans for about 10-15 minutes. Seriously, this brings our the taste of the nuts and makes them so delicious! They need to be lightly toasted before you grind them into a flour. I've tried both ways and lightly toasted is the way to go! All pecan nuts should be sold in this format!

    Prepare the Pecans

    To grind the pecans, simply put them in a food processor and blitz until ground.  Just be careful that you don't over do it otherwise you will be left with a nut butter.

    You could double the mixture and bake two cakes, then sandwich them together with a chocolate cream.  Slather the top with more topping, sprinkle some chopped pecans and voila!  You have a show stopper!

    chocolate pecan torte

    Other Pecan Recipes

    Pecan Butter Cookies

    Chocolate Pecan Brownies

    Pecan & Coconut Cookies

    Pumpkin, Pecan & Feta Salad

    pecan flourless torte

    Chocolate Pecan Torte

    Angela Coleby
    A flour-less dessert made with pecans
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 22 mins
    Total Time 37 mins
    Course Cake, Dessert
    Cuisine American
    Servings 8 Slices
    Calories 235 kcal

    Ingredients
     
     

    • ½ cup Butter unsalted
    • ⅓ cup Cocoa powder unsweetened
    • 4 Eggs separated
    • ¼ cup granulated erythritol
    • 1 cup Pecans finely ground

    Instructions
     

    • Preheat the oven to 170C/325F degrees.
    • Melt the butter in a saucepan and add the cocoa powder. Leave to cool.
    • Beat the egg yolks until pale then add the erythritol.
    • Add the cocoa mixture and the ground pecans. Mix well.
    • In another bowl whisk the egg whites to a stiff peak. Gently fold in the cocoa mixture.
    • Pour into a greased cake tin and bake for 18-22 minutes until the top is firm.
    • Cool in the pan for 5 minutes then remove.
    • Eat and enjoy!

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1sliceCalories: 235kcalCarbohydrates: 4gProtein: 4.8gFat: 23.9gFiber: 2.4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes


    This post may contain affiliate links. Please read my disclosure policy for more info.


    This recipe was originally posted in 2011. I've updated the photos but the recipe remains the same.

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    Reader Interactions

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      Recipe Rating




    1. Kim

      November 05, 2021 at 3:59 pm

      Can you tell me how much Splenda to use in place of the erythritol? I find erythritol has a metallic or chemical taste.

      Reply
      • Angela Coleby

        November 05, 2021 at 4:04 pm

        I've not tried baking with Splenda so I would guess that the same quantity would work.

        Reply
    2. carol

      June 18, 2016 at 2:28 am

      Is it possible for you to give the net carbs for your recipes as I am fairly new (3 1/2) weeks to counting carbs and your recipes seem to be quite amazing for me. Biggest problem is we live in northern Thailand and a lot, most, of the special ingredients are not available here, also a certain company will not send here.

      Reply
      • Angela Coleby

        June 19, 2016 at 11:54 am

        Hi Carol. My recent recipes have the net carbs and I'm still updating the older recipes. Let me know if there are any specific recipes that need updating and I'll get on it. Northern Thailand! Wow! How lovely. I hear you on the certain company too...I have the same problem here in Barbados!

        Reply
    3. Mari

      January 12, 2013 at 10:49 pm

      Can I use coconut oil instead of butter?

      Reply
      • Divalicious

        January 13, 2013 at 4:12 pm

        ooh, cannot see why not. Give it a whirl and let me know how it worked out!

        Reply
    4. Angie C

      March 23, 2012 at 3:05 pm

      I think it should be okay...have a try and let me know how it goes.

      Reply
    5. Shianne

      March 22, 2012 at 8:03 pm

      Can I use honey or a different sugar instead of erythritol?

      Reply

    Trackbacks

    1. Low Carb Cherry Pie - Divalicious Recipes says:
      August 7, 2019 at 12:29 am

      […] Chocolate Pecan Torte […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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