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Gluten FreeLow Carb
This chocolate pecan torte has no flour but still is a very light and moist cake. It is gluten free and the carbs are low too with the use of pecan nuts.
Many nuts and seeds are relatively low in net carbs (total carbs less dietary fibre) and are a good source of nutrition of vitamins, minerals, healthy fats and phytochemicals. I do not use sugar either so the use of monk fruit which is anatural sugar replacement keeps the nasty sugars andcarbs down too!
First, make sure you bake the pecans for about 10-15 minutes. Seriously, this brings our the taste of the nuts and makes them so delicious! They need to be lightly toasted before you grind them into a flour. I've tried both ways and lightly toasted is the way to go! All pecan nuts should be sold in this format!
Prepare the Pecans
To grind the pecans, simply put them in a food processor and blitz until ground. Just be careful that you don't over do it otherwise you will be left with a nut butter.
You could double the mixture and bake two cakes, then sandwich them togetherwith a chocolate cream. Slather the top with more topping, sprinkle somechopped pecans and voila! You have a show stopper!
Other Pecan Recipes
Pecan Butter Cookies
Chocolate Pecan Brownies
Chocolate Pecan Torte
Angela Coleby
A flour-less dessert made with pecans
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Prep Time 15 minutes mins
Cook Time 22 minutes mins
Total Time 37 minutes mins
Course Cake, Dessert
Cuisine American
Servings 8 Slices
Calories 235 kcal
Ingredients
- ½ cup Butter unsalted
- ⅓ cup Cocoa powder unsweetened
- 4 Eggs separated
- ¼ cup monk fruit sweetener or other low carb sweetener
- 1 cup Pecans finely ground
Instructions
Preheat the oven to 170C/325F degrees.
Melt the butter in a saucepan and add the cocoa powder. Leave to cool.
Beat the egg yolks until pale then add the monk fruit.
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 into a greased cake tin and bake for 18-22 minutes until the top is firm.
Cool in the pan for 5 minutes then remove.
Eat and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1sliceCalories: 235kcalCarbohydrates: 4gProtein: 4.8gFat: 23.9gFiber: 2.4g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read mydisclosure policyfor more info.
This recipe was originally posted in 2011. I've updated the photos but the recipe remains the same.
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Reader Interactions
Comments
Kim
Can you tell me how much Splenda to use in place of the erythritol? I find erythritol has a metallic or chemical taste.
Reply
Angela Coleby
I've not tried baking with Splenda so I would guess that the same quantity would work.
Reply
carol
Is it possible for you to give the net carbs for your recipes as I am fairly new (3 1/2) weeks to counting carbs and your recipes seem to be quite amazing for me. Biggest problem is we live in northern Thailand and a lot, most, of the special ingredients are not available here, also a certain company will not send here.
Reply
Angela Coleby
Hi Carol. My recent recipes have the net carbs and I'm still updating the older recipes. Let me know if there are any specific recipes that need updating and I'll get on it. Northern Thailand! Wow! How lovely. I hear you on the certain company too...I have the same problem here in Barbados!
Reply
Mari
Can I use coconut oil instead of butter?
Reply
Divalicious
ooh, cannot see why not. Give it a whirl and let me know how it worked out!
Reply
Angie C
I think it should be okay...have a try and let me know how it goes.
Reply
Shianne
Can I use honey or a different sugar instead of erythritol?
Reply
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