Before we dive into this delicious recipe, we need to ask ourselves a very important question. A very important question, indeed: What is the difference between a cake and a torte?
When I first created this rich and chocolatey keto dessert, I automatically called it a torte. For no other reason than it simply seems like a torte, rather than a cake. It has a dense richness, unlike a light and fluffy Keto Chocolate Cake. And it turns out I was onto something.
While there really is no clear definition of a torte, it’s usually a dense, rich cake made with ground nuts rather than flour, and with little to no leaveners like baking powder soda. They can have multiple layers with jam or buttercream or they can be a single layer.
This Keto Chocolate Torte definitely falls into the rich dense cake category. Yum!
Why you will love this recipe
If rich, sweet, chocolatey desserts are your jam, then this Chocolate Walnut Torte is for you!
It’s an easy one-layer keto chocolate cake that looks elegant enough for any occasion. And if you don’t like walnuts, you can use pecans, hazelnuts, or almonds. You can even use sunflower seeds if you need to be nut-free!
Prefer dairy-free? You can do that too! Simply replace the butter with any oil and swap the whipping cream for coconut cream.
And this amazing keto chocolate torte has only 3.8g net carbs per slice.
Ingredients you need
- Walnuts: I love walnuts for the base of this chocolate torte, but you can also do pecans, hazelnuts, almonds, or sunflower seeds.
- Sweetener: I recommend an erythritol based sweetener, but any sweetener you like can work. Do be forewarned that the baking time may change if you use allulose.
- Cocoa powder: I recommend a good Dutched cocoa for a deep chocolate flavor.
- Butter: This chocolate torte would also be good with coconut oil or walnut oil.
- Unsweetened chocolate: I use Ghirardelli or Guittard, as I find that Baker’s brand tends to seize badly.
- Whipping cream: Use heavy whipping cream for the ganache, or unsweetened coconut cream for a dairy-free version.
- Sugar-free dark chocolate: This is not the same as unsweetened chocolate so make sure you don’t mix them up. I like ChocZero or Lily’s for this ganache.
- Kitchen staples: Eggs, vanilla, baking powder, salt.
Step by step directions
1. Grind the nuts: In a food processor, process the walnuts until finely ground. Add the sweetener, cocoa powder, baking powder, and salt and pulse a few times to combine.
2. Melt the chocolate: In a large saucepan set over low heat, melt the butter and chocolate together until smooth. Remove from heat and whisk in the eggs, one at a time, then whisk in the vanilla extract. Add liquid and whisk until mixture smooths out.
3. Bake the torte: Stir in the walnut mixture until well combined. Spread the batter in prepared baking pan and bake 20 to 30 minutes, until the edges are set but the center still looks slightly wet.
4. Make the ganache: In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit to melt 5 minutes, then whisk until smooth.
5. Glaze the cake: Cool another few minutes to thicken, then pour the glaze over the cake, smoothing over the sides of the torte. Sprinkle the top with walnut pieces and chill until the chocolate is firm, about 20 minutes.
Expert tips
Make sure you line your cake pan with parchment so the torte is easy to flip out. But you still want to grease the both the pan and the parchment paper.
Don’t panic if your chocolate seizes and becomes gloppy when you add the eggs. This is very normal! It will smooth out as you add the warm liquid. Add only enough liquid until it’s smooth again.
Don’t overbake this torte. You want the edges to be well set, but the center should still look a bit wet. It will continue to cook a little after it’s out of the oven.
More delicious recipes with walnuts
Keto Chocolate Walnut Torte Recipe
Equipment
Ingredients
Torte:
- 5 ounces (141.75 g) raw walnuts
- 3/4 cup (136.5 g) Swerve Sweetener
- 1/4 cup (21.5 g) cocoa powder
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter
- 2 tbsp walnut oil, (or 2 more tbsp butter)
- 3 ounces (85.05 g) unsweetened chocolate
- 4 large eggs
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 to 4 tbsp (2 tbsp) leftover coffee or water, warm, but not hot
Glaze:
- 1/3 cup (79.33 g) heavy whipping cream
- 2 ounces (56.7 g) sugar-free dark chocolate, chopped
- 1/3 cup (39 g) walnut pieces
Instructions
Torte
- Preheat the oven to 325ºF and grease a 9-inch round baking pan. Line the bottom with parchment paper and grease the paper.
- In a food processor, process the walnuts until finely ground. Add the sweetener, cocoa powder, baking powder, and salt and pulse a few times to combine.
- In a large saucepan set over low heat, melt the butter and chocolate together until smooth. Remove from heat and whisk in the eggs, one at a time, then whisk in the vanilla extract. Add liquid one tablespoon at a time and whisk until the mixture smooths out.
- Stir in the walnut mixture until well combined. Spread the batter in prepared baking pan and bake 20 to 30 minutes, until the edges are set but the center still looks slightly wet.
- Remove and let cool 20 in the pan, then invert onto a wire rack to cool completely. Remove the parchment paper.
Ganache
- In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit to melt 5 minutes, then whisk until smooth.
- Cool another few minutes to thicken, then pour the glaze over the cake, smoothing over the sides of the torte.
- Sprinkle the top with walnut pieces and chill until the chocolate is firm, about 20 minutes.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. 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.
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Made this yesterday and was not what I thought it would taste like. I thought it would be kind of fudgy, but it was quite mealy. Maybe the walnuts were not ground enough? I really did not like the texture of the cake. Any thoughts?
Well this is one outstanding cake! Made it today exactly as called for in the recipe but with a few drops of SweetLeaf Vanilla Crème drops in the glaze. To die for!
This is the BEST grain-free treat I’ve had since I started on a low carb way of eating in January of this year. It tasted absolutely amazing and I found that after it had been in the fridge overnight, the texture was even better as it seemed to ‘settle’. My whole family loved it and I shall certainly be making this again!! We had it with berries and cream but, even on it’s own, it is seriously good. Thank you, thank you, thank you!! ? ? ?
So glad to hear it!
I made it yesterday and can’t stop eating it! I used truvia baking blend instead of swerve (because I can’t seem to get used to the swerve aftertaste bleh), It’s got some sugar in it but still low in carbs. Love it! I didn’t let it cool down enough before I took it out of the pan and it broke in 3 pieces, but it was so warm and soft I was able to patch it up and cover it up with glaze no problem! Also topped with walnuts and fresh organic strawberries! So good! And so awesome there isn’t any flour in it!
This looks so rich and just gorgeous. Now I just need an excuse/occasion to try it. Does a weekend day count? 😉
Yes definitely, it is so gooood!
WOW. Made this for dinner guests and it will be my go to dessert from now on. Intense dark chocolate flavor, rich, satisfying and a snap to make. I omitted the expresso as caffeine is a problem, and I can’t imagine it being any better. THANK YOU!
Thank you for this recipe! I live at 9600′ in Colorado, and I have never ever even attempted to bake a cake using a recipe that has not been re-formulated for high altitude. I decided to give this a go and I am so glad I did. It turned out perfectly and looked exactly like yours in the photo! I might pull it out of the oven a little sooner next time because things dry out so fast up here. The flavor was outstanding and I *might* have even topped it with a spoonful of freshly whipped cream – DIVINE! I am no means an expert baker, so maybe you have some knowledge of why this cake turned out so well at high altitude? Thanks again, I really love your recipes and writings!
Probably because a dense torte like this isn’t required to rise much at any altitude. So glad you liked it!
Oh my, this stuff is heaven – and so easy to make!
You have no idea how much I luv you for all these recipes you created!! I was so lost in the beginning but it’s getting better but I still gain weight from this high fat diet, blood glucose is better though ???
Glad to hear your glucose is under control. Have you tried limiting the nut-based recipes to a few times a week? For some people, they can stall them.
Increase your potassium and B vitamins and your sugar cravings will deminish substantially. Former sugar baby.
Made this today. Very easy to make and OMG so delicious. One of our new favourites.
Wow, that was quick! So glad you liked it!
Looks awesome and I am sure it tastes even better!
This looks so amazing. I have a surplus of pecans, so I’ll be using those instead. Thanks for this awesome recipe. I will OD on chocolate!
Diane will TOTALLY forgive you. This torte is no joke. Making this weekend – right after the Blackberry Hazlenut Semifreddo. Haven’t quite recovered from thaaat one yet. Two weekend days = two desserts. Amirght? Love your recipes.
yay, glad you love them!
If you don’t have a food processor or a heavy-duty blender, nuts.com sells walnut flour. 🙂
My husband hates walnuts! Do you think this would work with almonds or pecans? Love trying your recipes!!!
Oh My God, It absolutely works with pecans, I am eating it right now, and so delectable. This one just might be a plate licker. THANK YOU!
Thanks so much for sharing all of these great ideas. Have you tried this with stevia? My son is on the MAD diet for seizures, which doesn’t let him subtract sugar alcohols from the carb count. He only gets 15-20 carbs per day (carbs minus fiber), so most desserts bust him. He is having a hard time adjusting to the diet, and I am on a mission to find him some tasty treats! I would love to hear of any of your recipes that would work for him (sides are another problem – I welcome just about any leads to increase his recipe box)). Thank you!!!!!
Stevia would be fine. I don’t use it much anymore because my son has appeared to have developed an allergy to it.
If you are remotely allergic to Ragweed, you can react to Stevia. I found out the hard way 🙁
Going to try this w/o the Stevia, so it won’t be quite so low carb, and use almonds as I am also allergic to all other nuts.
LOVE THIS SITE!!! Can’t wait to make this chocolate walnut torte too!
A note to you, Tara. I’m betting you know Linda’s low carb site, but just in case you don’t… http://www.genaw.com/lowcarb/ She has a fabulous pumpkin bake (got some in my fridge even now) that is terrific! Here’s the link to it:http://genaw.com/lowcarb/pumpkin_bake.html And also, Peanut Butter cookies (also in my fridge, here’s the link: http://genaw.com/lowcarb/magical_peanutbutter_cookies.html ) that are delicious! They’re a fabulous treat when you want something sweet. And a just one small pumpkin square or one cookie do the trick for me. Also, try the Magic Peanut Butter Pudding: http://www.genaw.com/lowcarb/magic_peanutbutter_pudding.html Lastly, you might want to try these Mint Chocolate Chip Clouds. They are divine! http://genaw.com/lowcarb/mint_choc_chip_clouds.html And all low-carb! Blessings to you as you search for ways to enhance your son’s diet.
I hope Tara gets to see this.
I use liquid Torani Sugar Free Syrup in MANY of Carolyn’s recipes. I wonder if that would be better for your son. Sometimes I simmer it down so things aren’t too liquidy. It is much lower in carb than powdered sweeteners. You might want to check that out. I’ve made another of Carolyn’s chocolate torte recipes using the vanilla sweetener. Just a heads up, so of the diff. flavors offered aren’t very good, but the vanilla is my go to. I buy it on Amazon. It’s cheaper than Davinci’s brand.
Can you tell me how you use the syrup–how does it compare to sugar or other sweeteners. I have several syrups but do not know how to measure them. thank you