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    Home » Gluten Free » Chocolate Walnut Torte

    Published: Jul 15, 2016 · Modified: Jul 26, 2019 by Carolyn

    Chocolate Walnut Torte

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.9K shares
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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 Chocolate Torte 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 a lovely keto chocolate walnut torte, 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.

     

    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 no, 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 baking 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.

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

    Chocolate Walnut Torte

    Rich low carb chocolate torte made with walnuts. This is one of the densest, moistest, richest low carb cakes you will ever eat!
    4.42 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Chill Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 1 9-inch cake
    Calories: 343kcal

    Ingredients

    Torte:

    • 1 ½ cup walnuts
    • ¾ cup Swerve Sweetener
    • ¼ cup cocoa powder
    • 1 teaspoon espresso powder (optional, enhances chocolate flavour)
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter
    • 4 ounces unsweetened chocolate
    • 5 large eggs
    • ½ teaspoon vanilla extract
    • ½ cup almond milk

    Glaze:

    • ½ cup whipping cream
    • 2 ½ ounces sugar-free dark chocolate chopped
    • ⅓ cup walnut pieces

    Instructions

    Torte:

    • Preheat oven to 325F and grease a 9-inch round baking pan. Line the bottom with parchment paper and grease the paper.
    • 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.
    • 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.
    • 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:

    • 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.
    • 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.

    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*
    Fat 30.26g47%
    Cholesterol 112mg37%
    Carbohydrates 8.46g3%
    Fiber 5.49g22%
    Protein 9.54g19%
    * Percent Daily Values are based on a 2000 calorie diet.

    5.9K shares

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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

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      Recipe Rating




    1. Olivia says

      July 26, 2022 at 4:33 pm

      If you use walnut flour instead of walnuts, what would the measurement be for that you think?

      Reply
      • Carolyn says

        July 26, 2022 at 5:23 pm

        I can’t say for sure but I suggest googling the weight of a cup of walnuts and figuring it out from there.

        Reply
    2. Jay says

      March 13, 2022 at 7:41 pm

      2 stars
      The Swerve left a terrible aftertaste. Did not care for this recipe…too chocolate also. I didn’t know there was such a thing as I love chocolate. Maybe another sweetness would work but won’t waste the ingredients again.

      Reply
      • Carolyn says

        March 13, 2022 at 8:04 pm

        Sorry it didn’t do it for you! But please do understand that many of us get no aftertaste at all with Swerve.

        Reply
    3. Cathy Bogle says

      October 05, 2021 at 8:04 pm

      OMG OMG OMG! Carolyn, this was amazing! I only ever make your recipes now as they always turn out well. But this torte is so delicious that it is in a class of its own. Thank you for this. I substituted SugarLike for Swerve as I prefer it and I put pecans on top instead of walnuts, but otherwise followed it exactly. I used a springform pan and it came out nicely. It looks very fancy and I will be having it at our Thanksgiving dinner this weekend. Thanks again 🙂
      Cathy

      Reply
      • Carolyn says

        October 06, 2021 at 8:49 am

        So glad you liked it!

        Reply
    4. Barbara T says

      April 20, 2021 at 8:26 am

      5 stars
      I made this for the first time and although it was deliciously fudgey I did not like the bits of walnut that were present. Should I have ground the walnuts to get as fine as store bought almond flour (Costco) is Carolyn?

      Reply
    5. Isabel H says

      October 05, 2020 at 4:47 pm

      5 stars
      The best chocolate flour less cake I’ve ever had. Thank you so much Carolyn for all your wonderful Keto recipes.
      I have made so many of your recipes and all of them have been so good. I have a friend is allergic to walnuts can we substitute it for hazelnuts? I know walnuts has more fat than hazelnuts.

      Reply
      • Carolyn says

        October 05, 2020 at 8:16 pm

        Any nut will work.

        Reply
    6. KeelyJo says

      March 26, 2020 at 5:03 pm

      Currently waiting on this to cool so I can try it! Does this need to be stored in the refrigerator or can it be kept on the counter in an airtight container?

      Reply
      • Carolyn says

        March 26, 2020 at 5:12 pm

        Should be okay on the counter for 3 days or so.

        Reply
    7. Bill says

      February 27, 2020 at 10:31 pm

      This sounds amazing. I’d like to make it dairy-free for a friend. Do you know of a sub I could use for the cream in the glaze? Thanks!

      Reply
      • Carolyn says

        February 28, 2020 at 9:06 am

        Coconut cream should be fine but it needs a bit more of the chocolate to thicken properly.

        Reply
    8. Penny Kemp says

      January 05, 2020 at 9:45 am

      5 stars
      I have just made this, it’s in the oven as we speak. I used mixed nuts as I had some left over from xmas to use up, I also used Natvia which is a mix of stevia and erythritol, apart from that I stuck to the recipe. Although I cannot comment on the finished product, I know its going to be good because I licked the bowl clean and the taste was amazing. I am so happy that I can have these kind of treats eating low carb. Thanks so much for sharing.

      Reply
      • Carolyn says

        January 05, 2020 at 10:17 am

        Thanks, Penny. Enjoy it!

        Reply
    9. Fara says

      November 18, 2019 at 3:00 am

      5 stars
      Thanks so much Carolyn for this recipe! I made this today for my hubby’s birthday and it was a big hit. Everybody was wowed. I was hesitant to make it for today as it was my first attempt to make it but it was very well done. Thanks for sharing your recipes.

      Reply
      • Carolyn says

        November 18, 2019 at 7:54 am

        So glad everyone liked it!

        Reply
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