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Chocolate Walnut Torte

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Rich low carb chocolate torte made with walnuts. This is one of the densest, moistest, richest low carb cakes you will ever eat. A little sliver is enough to satisfy!

Low Carb Grain-Free Chocolate Walnut Torte Recipe

I am a big fat jerk-face. Like, just a total meanie-pants. Really, I mean it, I am stupid-head to the nth degree. What on earth, you might wonder, has me calling myself such juvenile schoolyard names? Well, I owe this recipe to someone and I can’t remember who. And I think I’ve owed it to them for a few weeks now. All I know is that one reader had a huge windfall of walnuts and asked me what to do with them. I can’t even remember where or how she asked me, although I suspect it was on Facebook. Since I had recently created this recipe, I told her to email me because I had just the thing for her. She dutifully emailed and I had all of these wonderful intentions of emailing her back with the recipe right away.

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Delicious and healthy flourless chocolate walnut torte. Low carb and sugar-free

And I didn’t do it. Of course I didn’t. The recipe wasn’t fully typed up yet and I didn’t have time in that moment, so I put it off. And then I lost sight of the email and it slipped my mind. Until yesterday, when I was deciding what recipe to put up and settled on this one. Then I slapped my forehead and went “Oh $***, you total meanie-pants jerk-face stupid-head, you forgot!”. Yes, apparently I am a little hard on myself.

Rich dense chocolate walnut torte. A healthy low carb dessert recipe!

Really, my connection with my readers is of the utmost importance to me. I honestly value it as much as any “real” relationship in my life. I get so many wonderful comments and emails, I have such loyal supporters, and I want people to know that I really don’t take that for granted. Not for a second, even when I forget to respond or email you back. Even when my responses come a few weeks too late to address the issue or problem that you have. I feel honoured that so many people look to me as a low carb expert and I try my hardest to answer each and every question thoroughly. But I do often fall behind, I do lose sight of queries, and I simply can’t always stay on top of it all. That’s life, I suppose.

You're new favourite low carb chocolate cake recipes. Made with walnuts, this rich torte is sure to satisfy.

So to the lovely reader who asked me for recipes to help use up her huge quantity of walnuts, this one goes out to you. And I just did a little search of my email and found the reader. So Diane…this one’s for you! Hope you love it.

5 from 5 votes
You're new favourite low carb chocolate cake recipes. Made with walnuts, this rich torte is sure to satisfy.
Print
Chocolate Walnut Torte
Prep Time
15 mins
Cook Time
30 mins
Chill Time
30 mins
Total Time
1 hr 15 mins
 
Rich low carb chocolate torte made with walnuts. This is one of the densest, moistest, richest low carb cakes you will ever eat!
Course: Dessert
Cuisine: Dessert
Servings: 1 9-inch cake
Calories: 343 kcal
Ingredients
Torte:
  • 1 1/2 cup walnuts
  • 3/4 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 1 tsp espresso powder (optional, enhances chocolate flavour)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 4 ounces unsweetened chocolate
  • 5 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk
Glaze:
Instructions
Torte:
  1. Preheat oven to 325F and grease a 9-inch round baking pan. Line the bottom with parchment paper and grease the paper.
  2. In a food processor, process walnuts until finely ground. Add sweetener, cocoa powder, espresso powder, baking powder, and salt and pulse a few times to combine.
  3. In a large saucepan set over low heat, melt butter and chocolate together until smooth. Remove from heat and whisk in eggs and vanilla extract. Add almond milk and whisk until mixture smooths out. Stir in walnut mixture until well combined.
  4. Spread batter in prepared baking pan and bake about 30 minutes, until edges are set but center still looks slightly wet. Let cool 15 minutes in pan, then invert onto a wire rack to cool completely. Remove parchment paper.
Glaze:
  1. In a small saucepan over medium heat, bring cream to just a simmer. Remove from heat and add chopped chocolate. Let sit to melt 5 minutes, then whisk until smooth.
  2. Cool another 10 minutes, then pour the glaze over the cake, smoothing the sides. Sprinkle top with walnut pieces and chill until chocolate is firm, about 30 minutes.
Recipe Notes

Serves 12. Each serving has 2.97g NET CARBS.

Food energy: 343kcal
Total fat: 30.26g
Calories from fat: 272
Cholesterol: 112mg
Carbohydrate: 8.46g
Total dietary fiber: 5.49g
Protein: 9.54g
Erythritol: 15g

Nutrition Facts
Chocolate Walnut Torte
Amount Per Serving (1 g)
Calories 343 Calories from Fat 272
% Daily Value*
Total Fat 30.26g 47%
Cholesterol 112mg 37%
Total Carbohydrates 8.46g 3%
Dietary Fiber 5.49g 22%
Protein 9.54g 19%
* Percent Daily Values are based on a 2000 calorie diet.

This delicious flourless chocolate torte is made with walnuts. Healthy low carb dessert everyone will love.

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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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Comments

  1. 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!!!!!

    Reply

    • Stevia would be fine. I don’t use it much anymore because my son has appeared to have developed an allergy to it.

      Reply

      • 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.

        Reply

    • 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.

      Reply

    • 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.

      Reply

      • 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

        Reply

  2. My husband hates walnuts! Do you think this would work with almonds or pecans? Love trying your recipes!!!

    Reply

    • 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!

      Reply

  4. 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.

    Reply

  5. 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!

    Reply

  8. 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 ???

    Reply

    • 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.

      Reply

  10. 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!

    Reply

    • Probably because a dense torte like this isn’t required to rise much at any altitude. So glad you liked it!

      Reply

  11. 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!

    Reply

  13. 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!

    Reply

  14. 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!! ? ? ?

    Reply

  15. 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!

    Reply

  16. 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?

    Reply

  17. Made this today: the batter was a little too dark chocolate for me so I added a half cup of cream to the batter and baked it 7 minutes longer. The cake, once cooled and chilled has such a lovely creamy texture, although a little crumbly. I used Lily’s chocolate chips for ganache over the cake and walnut halves on top. Very tasty and decadent. Thank you for the recipe. ❤️???

    Reply

  18. I just made this cake to take to a birthday celebration and after cooling in pan 15 minutes, I turned it out to further cool and it FELL APART. The middle is not cooked. I will piece together the outer part and call it earthquake cake! You know, after the big one that is due in the NW!

    Reply

    • I cooked mine about 10 minutes longer and you do need to give it adequate time to cool properly before turning it out of the pan. It’s not the kind of cake that can be rushed as the texture improves`as it stands overnight. My husband has been begging me to make this one again 🙂

      Reply

  21. Best chocolate keto cake I ever had! I love the moisture and rich chocolate flavour. It was even better after one night in fridge. Thank you for the recepie.

    Reply

  22. Thank you for this recipe Carolyn! I love to bake and have made many desserts throughout the years. This one is hands down one of the best desserts ever, and that includes the NON Low Carb variety! A new family favorite. I made this for Christmas day, and then once again just because. I will be making this for the 3rd tomorrow since my dad has requested this dessert for his 87th birthday celebration. Your Blog is awesome and it is one of the first ones I look at when searching out new and delicious recipes! Thanks again!

    Reply

  23. This is an incredible dessert, so decadent and chocolate-y. Although your pictures are excellent, I’m not sure they quite do justice to just how fantastic this torte is. It’s like eating a piece of fudge-y heaven. And yes, a small piece is very satisfying.

    Reply

  24. Made this for a family get together, for my non low carb relies. They loved it. So did I!!
    Used xylitol. Very rich and decadent.

    Reply

  28. I would recommend using a spring form pan. That worked really well for me.
    From my experience, next time I make this I will reverse the order here: “In a large saucepan set over low heat, melt butter and chocolate together until smooth. Remove from heat and whisk in eggs and vanilla extract.” I’ll slowly drizzle the chocolate into the beaten eggs.

    When I started whisking in the eggs, the chocolate mixture started separating and the eggs started curdling. I was really lucky to be able to rescue it.

    Reply

    • That would only happen if your heat was too high and your chocolate mixture too warm. You may want to give your chocolate and butter a little time to cool before adding the eggs. If you have an electric stove-top, the heat is harder to control than gas and that may be why your chocolate was too warm.

      Reply

  29. Waiting for mine to cool but it looks and smells incredible! Been meaning to try this for a while and wish I hadn’t waited so long ? thank you so much for all your amazing recipes! I’m in the UK and I now have two sets of cup measures just for your recipes which always work!

    Reply

  31. Hi!
    I live in Australia and have just come across your choc walnut Torte and looking forward to making it. Im on a Keto diet because of my bad health and really miss light/or dark fruit cakes,and Im wondering if you had a recipe for a cake and replaced all the mixed fruit with toasted various nuts.I would love such a recipe.Can you help please? Kind regards,

    Reply

  32. What’s the volume of the walnuts after they’ve been ground, please? I have some pre-ground walnuts I’d like to use. Alternatively, what’s the weight of the walnuts, please?

    Thank you!

    Reply

  33. Can I use coconut sugar, honey or maple syrup for this recipe? I have several food intolerances and cannot use the sweeter this calls for. It is difficult for me to find sweets that I can eat. I miss my sweets!
    Thanks

    Reply

  38. Didn’t have almond milk so I used heavy cream. Cooked it in a convection oven and took it out at 20 minutes because it looked done and it was. Turned out rich and delicious. Thank you!

    Reply

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