Flourless Chocolate Torte – Low Carb and Gluten-Free


Low Carb Flourless Chocolate TorteFeeling guilty is rather stereotypically considered to be the birthright of both Catholics and Jews, but I’d say it’s a non-exclusive birthright.  I grew up in a household with no particular religious leanings, although if pressed we probably would have considered ourselves Protestants in the manner of the United Church of Canada.  Truth be told, we likely only identified ourselves as such because Gordon Lightfoot sang at our local United Church every Christmas, and we all loved Gordon Lightfoot.  But even without a religious upbringing, I am still prone to massive amounts of guilt, often over the most ridiculous things.  Someone required to go out of their way on my behalf?  Guilt.  My kids spilled something on your carpet that’s going to leave a stain?  Guilt.  Not bringing my readers three new low carb, gluten-free recipes a week?  Guilt, guilt, guilt.  So here I am, posting this low carb Flourless Chocolate Torte recipe on a Sunday, all because of guilt.  It’s a remarkably powerful emotion.

I try very hard to choose my sponsored opportunities wisely and make sure that I believe in the product and that it fits in with my healthful lifestyle.  I also try to space these things out, to avoid becoming a commercial, because that is certainly not the intent of my blog.  But occasionally, events conspire against me and suddenly I have a number of sponsored posts in a row.  Last week, I posted about avocados (yummy and healthy!) and Kelapo coconut oil (yummy and healthy!) and then I did a round-up for the Super Bowl that included no new recipes.  And tomorrow, I will have another sponsored post up, one that was supposed to happen in early January but got delayed by the client, and which also contains no recipes.  It suddenly it struck me that I was not fulfilling my blogger-ly duties in the recipe department.  Ohhhh, here comes the guilt!

Low Carb Flourless Chocolate Torte Recipe

So to allay that guilty feeling, I decided to bring you something utterly delicious to distract you from my inadequacies as a food blogger.  Look, look, it’s a rich low carb chocolate dessert that’s incredibly easy to make and tastes divine!  Please forgive me, okay?  I promise never to fall down on the job again.  Except for the next time that things conspire against me.  And then I will assuage my guilt by distracting you with  massive amounts of chocolate.

This recipe is actually my gluten-free version of a recipe on the Swerve website.  I have been working with them to re-do some of the photos of their recipes, and one of the items is a simple but delicious chocolate torte.  Theirs is made with about half a cup of flour, but I was so impressed with the flavour and texture of it, I had to try my hand at recreating it with almond flour instead.  I wasn’t sure it would work, and I knew it might not hold together as well  without any gluten, but I figured it was worth a try.  And boy, was it ever!  It’s a touch more crumbly and you really have to let it cool before even attempting to slice it.  But it’s deliciously rich and chocolate-y, and there is no way to tell it’s low carb and gluten-free.  I would easily serve this to the pickiest, most skeptical guest and blow their tiny little minds!

I served mine with low carb salted caramel sauce, but a little lightly sweetened whipped cream would be wonderful too.

Low Carb Flourless Chocolate Torte

Flourless Chocolate Torte – Low Carb and Gluten-Free

Yield: 12 servings

Flourless Chocolate Torte – Low Carb and Gluten-Free

A rich flourless chocolate torte, low carb and gluten-free.


  • 4 large eggs
  • 2 cups Swerve Sweetener
  • ½ tsp vanilla
  • Pinch salt
  • 1 cup almond flour (not almond meal!)
  • ½ cup cocoa
  • ½ tsp xanthan gum
  • 1 cup coconut oil, melted
  • 4oz unsweetened chocolate, melted
  • ½ cup walnuts or pecans, chopped


  1. Preheat oven to 325F and butter a 9-inch springform pan.
  2. In a large bowl, whisk together eggs, Swerve, vanilla and salt together. Beat in flour, cocoa powder and xanthan gum until well combined.
  3. Beat in melted coconut oil and melted chocolate until thoroughly mixed, and then stir in chopped nuts.
  4. Pour batter into prepared pan and smooth the top with a knife or offset spatula.
  5. Bake 30 to 35 minutes, until edges are lightly browned and center is just barely cooked through.
  6. Let cool in pan 10 minutes, then run a sharp knife around to loosen, and remove sides.
  7. Let cake cool completely before slicing.


Serves 12. Each serving has 7.2 g of carbs and 3.5 g of fiber. Total NET CARBS = 3.7 g.


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  1. Sarah G says

    Ah, but imagine a world a world where everyone ignores their consciences and no one has guilt for anything. I hope we never get to that point and I’m glad there are still people who listen to the consciences they were given.

    Having said that, don’t have guilt about your blog!!! It doesn’t matter how many times you post recipes per week. It’s awesome that you ever have time for it and I thank-you for all your inspiring and helpful work for low-carb and gluten free living!

    And I want this torte right now!

  2. Heather says

    One quality recipe that will become a staple for me is certainly a remedy for your guilt.
    It is very much appreciated. Thank you

    • Carolyn says

      What kind of sweetener did you want to use? The sweetener here doesn’t effect the texture overly much so I think you would be okay subbing your chosen sweetener.

  3. Maureen says

    Hello! Thank you for another wonderful looking recipe! It will have to wait to be made until next week, because I just got home from purchasing all of the ingredients that I will need to make about 8 of your other recipes for this week! The ones I’ve made so far, are amazing and I thank you so much for creating them and/or translating recipes from other websites into gluten free, low carb recipes that my family can have.

    I do have a question about Swerve Sweetener. Is the powdered version interchangeable with the granulated? At times, your recipes simply say Swerve Sweetener and doesn’t specify which type. Please clarify.

    Thank you again for all that you do!

    • Carolyn says

      Oh sorry! Unless I actually say powdered, I mean the granulated. I think of it in terms of “sugar” and “powdered sugar”. The lack of specification means the “regular” one.

  4. Eric says

    If feelings of guilt bring about recipes like this, then I hope you are guilty as sin! WOW. I’m thinking raspberry coulis and whipped cream with this.

  5. says

    Oh my. Yum. A comment to help with your guilt of not posting a new recipe…Forget about it!!! Your wonderful website has so many awesome recipes that someone can always get something “new”! You are awesome and a great food blogger!!!

  6. says

    One of the many things I love about you is that you are straight up about everything. You lead with honesty and are sure everyone knows where you stand. I too have experienced what you described about sponsored posts but like you I only do them for things I believe in and when feeling I’ve delivering something of interest to my readers. In a perfect world we are partnering with companies that allow us to stretch, deliver to readers and support the work we are putting into our blogs on behalf of our readers. You do a fantastic job at all of that! And your food rocks!

  7. Renee says

    Hi Caroline! You must have known I had unsweetened chocolate in my pantry (that I bought last week at the grocery store). I said to myself this morning “what the heck am I going to use that chocolate for?!” Seriously, (I never JUST buy unsweetened chocolate…on the other hand mint, or raspberry, or almond & sea salt chocolate bars, well, YES I buy those all the time.) So all the guilt you’re feeling…kiss it goodbye because this happy customer is making your Flourless Chocolate Torte! ~Renee~

  8. says

    I’m really OCD about the sponsored post & review thing too. I convince myself that if I post more than one a week, people will start unsubscribing in droves. But I’m sure it’s not true! If it makes you feel any better, I didn’t notice all the sponsored posts. And if I did, this would definitely make up for it. :)

  9. Heather says

    Thank you for this delicious looking recipe! I’d like to make it tonight, but I don’t have any xantham gum. Is there anything that I can use in it’s place? Gluten free isn’t necessary. Thank you!

  10. says

    This sounds decadent and wonderful! I love chocolate tortes, but the ones I’ve made were either completely flourless or made with a bit of flour. I do love almond flour, so I’ll have to give this one a try! I bet it would be lovely with a drizzle of raspberry puree too!

  11. Pam says

    This looks amazing! And while you certainly don’t have any reason to feel guilty, as you have given us so many wonderful recipes, I certainly don’t mind benefiting from your need to assuage your guilt! I can’t wait to try this :)

  12. Merry says

    This is just in time for a party! Before I dive in, though, would xylitol work in this? And how well does it keep? Can I make it a few days in advance or is fresh best?

    • Carolyn says

      I think xylitol would work just fine. If you make in advance, wrap it tightly in plastic wrap so it doesn’t dry out. I’ve had mine around the house for 2 or 3 days.

  13. Gerri says

    No guilt, please! If you feel guilty about this, makes me feel I should be hanging my head in shame for real failings:)

    Scrumptious recipe. Grateful for your skills.

  14. Kapu says

    Made this today. I didn’t have a spring pan so did it in a round pyrex and just noticed I forgot the nuts. It look longer to cook and was hoping it would turn out due to the amount of sugar. Swerves not cheap but it REALLY taste awesome. This is a keeper!

  15. says

    I think we all feel that guilt sometimes because we’re so passionate about what we do! You are doing an awesome job, though, and I’m confident that everyone appreciates your posts :) Especially when they involve chocolate!

  16. Margaret says

    I made this torte today. The recipe went together well. I will make it again but unless you like things VERY sweet I’d recommend cutting down on the sweetener, I plan to just use 1 cup next time. I think the next time I make it I will also cut back on the coconut oil, probably to 2/3 cup and I think I’ll drizzle the oil into the eggs as I beat so emulsification can occur. This would correct my small problem with the oil starting to separate out of the batter. I did slightly overbake mine a little bit. A very good recipe that is easy to tweak to suit your own taste. Thank you for sharing your hard work!! I really enjoy your blog!

  17. says

    We are Jewish (LOADS of guilt!) and so the subject of a flourless chocolate torte comes up every Passover. Don’t get me wrong – we’re not observant in any way – but the MIL likes to create a good front on the holiday. :) So every year I try to bake something that won’t taste like a chocolate hockey puck and I have successfully used a bit of almond flour and matzo flour in the past. These torts are actually quite good with some whipped cream or vanilla ice cream on top. But, then again, what isn’t? :)

  18. says

    Carolyn, you should never feel guilty for missing recipe postings at your blog, or, as you say, your “bloggerly duties”, LOL. Look at all you have provided your readers! And, yes…almond flour works remarkably well with flourless chocolate cake recipes. Your beautiful chocolate cake just made me have chocolate with my breakfast! (nut & seed granola)

  19. Lucy says

    Looks divine , I have the almond flour and the sweetener ,can I use regular melted butter instead of the coconut oil?

  20. melanie says

    I have made many of your recipes and they always turned out great! I am not sure what happened with this one- I followed it exactly with one exception– i only had 1/2 cup of coconut oil so i subbed 1/2 cup of Crisco shortening– and it did not turn out good. :-( when i added the melted coconut oil/shortening/chocolate- it separated. I kept mixing trying to get it blended. Then as it was baking- all the oil came to the top and even leaked out of my spring form pan all over the oven-what a mess!– i still waited and hoped it would turn out. When it finished baking it was terrible– the swerve never dissolved and the torte was “crunchy” from the swerve and very dry. I want to try this again- the ingredients are a bit pricey- any suggestions or ideas on what i did wrong?

    • Carolyn says

      Oh boy, Melanie. I am sorry, it sounds awful! I’ve made this recipe twice and not had any issues, so I think it has to be the shortening. I’ve noticed with butter, it sometimes separates out like that and leaves the final product quite dry. So I suspect the shortening is the culprit here, as it doesn’t want to mix in with the other ingredients. If you do make this again, do all coconut oil (Trader Joe’s has some that isn’t all that expensive), and also wrap your pan in foil to keep it from leaking out, if it does at all. I have a really great springform pan with a lip that helps keep things in, but even then I get some leakage at times (not with this recipe).

      Also, did you use xanthan gum in it? That usually helps keep things from separating.

      • melanie says

        Thanks for responding so quickly! I did use the Xanthan gum. I am going to try this again and I will use all coconut oil. If you have made this twice it must have been the shortening causing my trouble. Like I said before- i have tried many of your recipes and they come out great- so I figured it had to be something I did like using the shortening. I am going to Trader Joes tomorrow and i will try this recipe again this weekend. BTW- I love your condensed milk recipe- I have made the truffles 4 times and the magic bars once- both are so good! :-)

        • Carolyn says

          Hi Melanie…another person just had the same issue with the oil separating out and they used coconut. So it occurred to me…are you using true almond flour or are you using almond meal? That might be the issue here.

    • Anya says

      I followed the recipe exactly. Came out a rubbery mess with an oil slick on top and dripping in the oven. Might work better incorporating the fat into the eggs. Disaster. Too bad as the ingredient combo looked great.

  21. Kimberly says

    I made this and the coconut oil separated from the cake!! I let it cool and the cake soaked up the melted oil, so it kind of worked out in the end, but I am wondering what happened. I did use a cheap brand of coconut oil. I am wondering if that has something to do with it. What brand coconut oil do you use?

    • Carolyn says

      Somebody else has this problem and they used butter, so I thought that might be the issue. But now I am thinking it’s not the oil, but the almond flour. Are you using almond flour or almond meal???

        • Carolyn says

          I recommend Honeyville, it’s more finely ground. I love Bob’s Red Mill for things like muffins, but the bigger particles mean that the oil can escape in things like this cake. I think I may have my answer why you and the other person both had issues with it. I am off to message her and find out if she was using almond meal too!

  22. says

    Hi Carolyn – made this yesterday – FABULOUS. I do not have a spring from pan so just used a 9″ deep pie pan. It was a hit. I popped my slice in the microwave for 30 seconds and I swear it made it taste like molten lava cake. Thanks for all the great recipes!

  23. PS says

    Made this for my Superbowl party especially for those who are sugar and grain free. Very delicious and the salted caramel sauce made it over the top. The sauce was worth the extra effort. Amazing how caramel-like it is considering it has no sugar.

  24. says

    Just thought I’d give some feedback. I also had the cake separate badly and I used coconut oil exclusively. By the time that the cake was baked the separation wasn’t obvious but holy Dinah! it was sweet. I used straight Erythritol, I thought that would be an OK substitution.
    I adored the deep chocolate flavour as a result of using both cocoa and chocolate. I also overbaked it a bit because I bake using the convection setting and I couldn’t see the edges browning on a black cake (go figure!). Thanks for the recipe, I’m new to your site, am going to try a bunch more recipes.

    • Carolyn says

      Hi Michelle…thank you. I think I may have pinpointed the issue. What kind of almond flour did you use? If it was almond meal, I think that might be the problem and if so, I will change my instructions to reflect this. Because I’ve made the recipe 2 times with no separating issues. Let me know when you can, I want to make sure I am on the right track.

  25. says

    Hey Carolyn, I’m making this as I type and had a quick question – was your batter fairly stiff? I melted my coconut oil and chocolate but once it hit the eggs it firmed up quite a bit and was stiffer like biscuit dough than runny cake batter. It tastes excellent (yes, I’m a spoon licker 😉 ) but I had to press it into the pan more than pour it. Sound right? Or did I mismeasure something?

    • Carolyn says

      It shouldn’t be quite THAT thick, not like biscuit dough. But it also won’t be like runny cake batter, because things made with almond flour never are. I hope it baked up well!

      • says

        Baked up perfectly. I had a little of the oil separation when it was pulled out of the oven, too, but that went away upon cooling and the texture of the final torte was slightly greasy but otherwise fine (another trait I’m used to with almond flour, it isn’t an exact analog for grain based flours ;)).

        The whole family loved them, though I’ll use butter instead of coconut oil next time a the flavor was too coconutty for my hubsand’s tastes.

  26. says

    I *have* to make this :) As a new diabetic, I am wondering about the Swerve sweetener, which you seem to be fond of. Does it have much impact for you? Or make you feel yucky like the more artificial ones can? I’d like to know a little more before just buying it online :)

    • Carolyn says

      Erythritol doesn’t seem to impact most diabetics’ blood sugar and Swerve is made primarily with erythritol. I’ve tested it over and over on myself and it just doesn’t register on my glucometer (yay!). They’ve done blood sugar trials, you can read about it on their website http://www.swervesweetener.com/diabetes/

      • says

        Thanks, Carolyn – I am so glad I ran across your blog! I’ve noticed since being diagnosed, and going gluten-free/primal/paleo, that I spend endless hours cooking – but I enjoy it – and I am always looking for good ‘desserts’ I can make for hubby and I…the rest of it is pretty easy :)

  27. Fran says

    I made this yesterday and the taste was fabulous. My coconut oils separated though, like a few others I see posted here, and leaked all over. (I had put a pan under it just in case) It would be nice to know what is happening with it. I used Honeyville blanched almond flour, Swerve and coconut oil as well as the other ingredients listed.

    I mixed the first four ingredients with a whisk an then put the flour, cocoa, and xanthan gum in the bowl and mixed with the hand mixer. I normally whisk the dry ingredients to make sure they are all mixed, but did not this time. I just put them in on top of the egg mixture. The mix got extremely thick. I then put in the melted coconut oil and melted unsweetened chocolate and mixed again. Everything mixed well but it was still extremely thick. Baked well and tasted well, had a grainy texture to it and the oil came out to the top and leaked out the pan. Sorry to be so specific, but I was hoping you might read my steps and see something that was different than what you did so I can get this yummy cake to turn out better. Thanks!

    • Carolyn says

      I am going to have to try this recipe for a 3rd time, since so many people had issues with the coconut oil separating out. I do always whisk the dry ingredients first, but I can’t see how that would make such a difference. I am just not sure what happened here!

      • Kapu says

        When I made this it came out perfect. I do remember not mixing the dough immediately after putting in the melted coconut oil and the oil started to harden a bit and then i mixed. Maybe thats why mine didn’t separate. Not sure, but just a thought.

  28. says

    after reading the comments about the separation, I’m wondering if the brand of coconut oil makes a difference? Or the extra virgin, regular?

  29. Andy says

    I made this just now. Like a lot of others, the coconut oil separated out in my torte as well and leaked out from the pan into the oven. I was very careful to use the correct ingredients. I used Honeyville Almond Flour: http://www.amazon.com/gp/product/B0006ZN538/ref=oh_details_o03_s01_i03?ie=UTF8&psc=1
    and Spectrum Coconut oil:

    I also made sure to use xantham gum in my recipe. I did not overbake the torte either.
    I’m wondering if the amount of coconut oil should be cut down to 1/2 or 2/3 of a cup.

    Any thoughts?

    • Carolyn says

      I think any less oil and the torte would be too dry. So I would suggest next time to wrap the pan in foil before baking so that it does not leak out so much. Also I do not believe Spectrum to be very good coconut oil. I much prefer Kelapo myself.

        • Carolyn says

          Butter, definitely (I’d still wrap the pan in foil if you can. I have a good lipped springform pan so don’t have the leakage problem). I can’t say for sure on the palm shortening.

        • Andy says

          Do you mean melted butter? The traditional way that butter is used in baking (mixed in with flour at room temperature for a fluffy texture) will make this too dry.

          • Carolyn says

            I made the assumption they would have melted it, just like the coconut oil. Thanks for pointing that out!

      • Andy says

        Carolyn – this recipe reminds me of a cake I made last week that calls for olive oil. The most substantive difference with your recipe is you’re adding oil towards the end. In the other recipe, they add the oil along with the eggs and sweetener to make a “pale-primrose, aerated and thickened cream” as they describe it. This helps to mix it in better. There was no separation of the oil when I made that one.

        What are your thoughts on adding the oil along with the eggs and sweetener? Is there a reason it’s being added at the end?

        If you managed to make it successfully a third time, then perhaps you could post a video of yourself making the cake, so I can figure out what I’m doing wrong. The torte is delicious by the way, so if the oil separation can be worked out, this recipe would be perfect!

        • Carolyn says

          See, I based mine on this one from Swerve http://www.swervesweetener.com/recipes/swerve-chocolate-torte/ Theirs was made with flour and I did the photography for it (recipe created by someone else), so I made both the wheat flour and the almond flour version. In neither one did I have issues with the oil separating, either before or when I baked it. I made the almond flour version twice and I’ve made a similar brownie as well.

          I don’t think adding the oil in an earlier stage would cause an issue at all and could be a good fix. One thing that may cause the variation here is the brand of cocoa powder and/or chocolate. Poor quality of either one could make for a less cohesive product. Cocoa powder can differ so much and I try to stick with one of these three: Hershey Dark (really dark and thick), Ghirardelli or Callebaut, the last one being my favourite but very expensive!

          • Andy says

            I used Hershey’s 100% natural unsweetened cocoa powder and Ghirardelli Premium 100% unsweetened baking bar. There is a special dark version of the Hershey’s cocoa which is actually a mix of dutch processed and natural cocoa. It’s hard to imagine that would make a big difference with the oil separation.

            Reading around, it seems that adding oil to the eggs helps emulsify it and bind together. The egg yolks act as the emulsifier. My guess is that adding the oil afterwards prevents proper emulsification and so it separates out.

            This is the chocolate olive oil cake recipe I mentioned that mixes oil and egg in the beginning: http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551

          • Carolyn says

            Well, give it a try and let me know what you think! Eggs do help emulsify, I’ve used that trick in salad dressings. But I never did have that issue with this recipe. Chocolate is a tricky ingredient at times…especially unsweetened. I can’t always account for how it behaves in other people’s recipes.

            I also use the Ghirardelli unsweetened chocolate. I avoid Bakers if I can, I just find Ghirardelli far superior in taste and it doesn’t seize nearly as much as Bakers does.

  30. Holli says

    Carolyn, I was trying to read thru the comments to find out how it turned out with the almond meal instead of the almond flour. didn’t seem to find the answer. so, do you mind, will almond meal work for this recipe chocolate torte? That is what I have in my fridge. Thanks!


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