Chocolate Torte Recipe (Keto Chocolate Cake) is an ultra-decadent dark chocolate dessert that combines the best elements of cake, brownie, and fudge. It’s moist and rich, never dry or crumbly.
Topped with a glossy chocolate ganache and optional whipped cream, this dessert tastes indulgent — yet it’s sugar-free, low carb, gluten-free, and keto-friendly. Serve it with confidence: no one will guess it’s a healthier version.
❤️ Chocolate Torte Recipe
It’s Decadent and Rich
A dense, deeply chocolatey torte is perfect for satisfying cravings. I love a slice with a cup of coffee. Inspired by tortes I tasted in Vienna and Hungary, this version keeps the authentic rich texture while using low-carb ingredients. The result is a successful, flavorful torte that really delivers.
Sugar-Free Cake
This recipe is sugar-free, using dark sugar-free chocolate chips and erythritol-based sweeteners (powdered erythritol and a brown sugar-style erythritol blend).
Low Carb Chocolate Cake
Almond flour and a touch of coconut flour replace wheat flour, which keeps the carbs low. The total net carbs per serving are modest compared to a traditional chocolate cake, while the texture remains satisfyingly rich.
Keto Chocolate Cake
This torte is keto-friendly: sugar-free and higher in fat (butter and cream), delivering a sinful taste without the usual sugar. Enjoy a luxurious dessert with minimal carbs.
fat 28.6 g | net carbs 7.5 g | protein 5.1 g
No One Will Know This Is A Healthy Cake
At a party I served this torte and everyone raved about how good it was — no one suspected it was sugar-free and low carb. It’s a great option when you want an indulgent dessert that fits a healthier eating plan.
Ingredients and Tools
Here’s what you’ll need to prepare this chocolate torte:
Ingredients
See the recipe card below for exact measurements.
- butter
- sugar-free dark chocolate chips
- large eggs, separated
- erythritol brown sugar substitute
- coconut flour
- almond flour
- instant espresso powder
- whipping cream
- powdered erythritol (or erythritol/monk fruit sugar substitute)
- vanilla extract
Tools
- 8″ cake pan
- parchment paper
- saucepan
- mixer with a whisk attachment
- egg separator or two small bowls
- measuring cups and spoons
- large mixing bowl
- mixing spoon and spatulas
Step by Step Instructions
Follow these steps to make the chocolate torte:
How To Make Chocolate Torte
Step One. Preheat the oven to 350°F (175°C). Grease an 8″ cake pan with butter and line the bottom with a circle of parchment paper to make removal easy.
Tip: trace the bottom of the pan onto parchment and cut out the circle for a perfect fit.
Step Two. In a large bowl, whisk the egg yolks with the erythritol brown sugar substitute until the mixture is thick and pale.
Step Three. In a saucepan over low heat, melt the butter. Add the chocolate chips and stir until smooth, taking care not to overheat. Remove from the heat and allow the mixture to cool to lukewarm.
Stir the melted chocolate into the egg yolk mixture, then sift in almond flour, coconut flour, and instant espresso powder. Mix until combined.
Step Four. Whip the egg whites in a clean bowl with a mixer until soft peaks form. Gently fold the egg whites into the chocolate batter in two or three additions, keeping as much air as possible. Pour the batter into the prepared pan.
Step Five. Bake for about 25 minutes. The cake will be set around the edges but still slightly wobbly in the center. Cool the cake in the pan on a rack. Once completely cooled, remove from the pan.
Funny moment: I accidentally broke the cake when removing it from the rack. I pressed it back together and covered the cracks with ganache — you can’t tell in the final photos! 🙂
How To Make Ganache
Make the ganache after the cake has fully cooled.
Warm the whipping cream in a heavy saucepan over low heat until it begins to simmer, stirring frequently. Remove from heat and add the dark chocolate chips. Let them melt in the hot cream, stirring until smooth and glossy.
Pour the ganache slowly over the cooled cake, spreading evenly. The ganache will set as it cools, creating a shiny finish.
How To Make Whipped Cream
Whipped cream is optional but adds a bright, fresh contrast to the rich torte. Make it just before serving so it stays light and holds its shape.
You can simply spoon a dollop on each slice or pipe small rosettes for a more polished presentation.
Tip: If not serving right away, wait to add whipped cream until plating — it can lose shape over time.
Step One. Chill the bowl, whisk, and cream. In a mixing bowl, combine 1 cup whipping cream, powdered erythritol, and vanilla. Whip on medium-high until medium-stiff peaks form. Stop before the cream gets grainy.
Tip: Cold tools and cream give the best volume and stability.
Helpful Tips
- Cut a parchment circle to fit the pan bottom for easy removal.
- Make whipped cream just before serving for best texture.
- Use very cold cream, bowl, and whisk attachment when whipping cream.
Common Questions
What makes a torte a torte?
A torte is denser than a typical cake because it uses little or no wheat flour and often relies on finely ground nuts instead. This recipe uses almond flour and a small amount of coconut flour, giving a rich, compact texture that defines a torte.
Can you freeze a torte?
Yes. Freeze the cooled, unfrosted cake wrapped tightly in plastic wrap and placed in an airtight container for up to three months. Thaw in the refrigerator before adding ganache and whipped cream.
How long can I keep cake?
Store the finished cake in an airtight container in the refrigerator for up to one week. At room temperature, it will keep for two to three days.
📖 The recipe.
Chocolate Torte Recipe (Keto Chocolate Cake)
Ingredients
Chocolate Torte
- 10 tablespoons butter + extra to butter pan with
- 1 cup sugar-free dark chocolate chips
- 6 large eggs, separated
- 2/3 cup erythritol brown sugar substitute
- 2 tablespoons coconut flour
- 1 cup almond flour
- 1/4 teaspoon instant espresso powder
Ganache
- 1 cup whipping cream
- 1 cup dark chocolate chips
Whipped Cream
- 1 cup whipping cream
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla
Instructions
Chocolate Torte
- Preheat oven to 350°F. Grease an 8″ cake pan with butter and line the bottom with parchment. (Tip: trace and cut a parchment circle to fit.)
- In a large bowl, whisk egg yolks and erythritol brown sugar substitute until thick.
- Over low heat, melt butter in a saucepan. Add chocolate chips and stir until smooth. Remove from heat and cool to lukewarm. Stir chocolate into the egg yolk mixture. Sift in almond flour, coconut flour, and espresso powder; mix until combined.
- Whip egg whites to soft peaks. Gently fold into the chocolate batter, keeping as much air as possible. Pour into prepared pan.
- Bake about 25 minutes. The cake will be set at the edges but slightly wobbly in the center. Cool in the pan on a rack.
Ganache
- After the cake has cooled, warm the cream over low heat until it simmers. Remove from heat and add dark chocolate chips, stirring until smooth. Pour ganache over the cooled cake and spread evenly. Allow to set.
Whipped Cream
- After ganache has set, chill your bowl and whisk. In a mixer, combine whipping cream, powdered erythritol, and vanilla. Whip on medium-high until medium-stiff peaks form. Do not overmix.
Nutrition
© 2025 Seeking Good Eats™
Related Recipes
- Keto Creme Brulee (Pumpkin Spice Creme Brulee)
- Sinful Low Carb and Keto Chocolate Recipes
- Delicious Low Carb and Keto Cupcakes (The Best Keto Cupcake Recipes)
- Luscious Low Carb Lemon Recipes (Keto Lemon Desserts)
- Blueberry Cheesecake Keto Ice Cream (Sugar-Free, Low Carb, Keto)
- Low Carb and Keto Cake Recipes
- Peanut Butter Protein Bars Recipes
- No Bake Gingerbread Protein Balls
- Sugar Free Peppermint Bark Recipe
- Healthy Strawberry Oatmeal Bars
- 30+ Mother’s Day Recipes
- 50+ Memorial Day Party Recipes for an Easy Cookout
This keto chocolate torte is a chocolate lover’s dream: rich, moist, and deeply satisfying. Topped with ganache and a dollop of whipped cream, it’s a show-stopping sugar-free, low carb, and gluten-free dessert.