Chocolate Pecan Torte

Course: Cake, Dessert

Cuisine: American

Keyword: flourless cake, pecan recipes

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: Slices

Calories: 227kcal

Author: Angela Coleby

Savor the rich flavors of this Keto Chocolate Pecan Torte, a moist and fudgy dessert made with unsweetened cocoa powder and toasted pecans.

Preheat the oven to 170C/325F degrees. Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a medium saucepan over low heat, melt the cocoa powder and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
In a medium bowl, whisk the egg yolks until pale and thick. Add the monk fruit and whisk.
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 the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Once the torte is completely cooled, top it with the toasted pecans. Optionally, drizzle with sugar-free chocolate ganache or serve with whipped cream.
Eat and enjoy!

Makes 8 slices.

We served ours topped with a chocolate ganache and chopped pecans.

Toast the pecans before grinding them into a flour.