Rich, dark cocoa, hazelnut flour, and a sugar-free chocolate hazelnut ganache make this keto torte the ultimate gluten-free indulgence!
- What Is a Torte?
- What is the Secret to This Keto Torte?
- Ingredients Needed To Make This Keto Torte
- What is Hazelnut Flour?
- Is Hazelnut Flour Keto?
- Can I Substitute Almond Flour For Hazelnut Flour in This Keto Torte Recipe?
- How to Make Your Own Hazelnut Flour For a Keto Torte
- What is the Difference Between Dutch Cocoa Powder and Cocoa Powder?
- What Kind of Sugar-Free Chocolate Should I Use For This Keto Torte?
- Will My Keto Torte Rise If There Is No Wheat Flour In It?
- More Keto Recipes You Will Love:
- How To Make The Best Keto Torte
- Ingredients for the Keto Chocolate Hazelnut Ganache
- Bonus Recipe: Homemade Sugar-Free Hazelnut Spread
- How To Make The Ganache For The Keto Torte
- The Keto Torte Recipe:
I know that I have expressed my family’s penchant for a nightly dessert on more than one occasion (these gooey keto chocolate chip cookies are a favorite).
Personally, there is nothing better than the classic combination of chocolate and hazelnut, and it will work for me ANY night of the week!
But for those of us who have a hard time deciding what to have for dessert, this recipe is giving us everything you could want: the texture of this keto torte is between a moist, chocolatey fudge brownie and a dense coffee cake with the lightest crumb.
And as if that weren’t enough, it is then finished off with a sugar-free chocolate hazelnut ganache and a sprinkle of toasted chopped hazelnuts – the results are elegant enough to entertain with if you so choose to!
Or, you can keep it all to yourself (no judgment here).
Besides – it’s a gluten-free AND keto dessert, so any feelings of guilt need not stand in the way of you and this decadent torte!
Now, let’s make it!
What Is a Torte?
A torte is by definition is uniquely European – the German word for “cake” – and differs from what most people know as the English language term for a cake, with the ingredients making the distinction between the two desserts. A torte is flourless, often replaced with a ground nut flour, and is denser in texture, whereas a cake contains flour and has a lighter texture. Also, tortes rely on whipped egg whites or yolks for leavening while cakes mostly rely on ingredients like baking soda or baking powder to do the majority of its lifting.
And I think a torte just sounds more impressive and is just fancier overall.
(But in the end, it’s still a cake.)
What is the Secret to This Keto Torte?
The secret to this keto torte is the ground hazelnuts, or hazelnut flour, combined with the extra dark chocolate and cocoa!
By using hazelnut flour, you create a flavor that is reminiscent of our childhood favorite spread when the cocoa powder and melted chocolate are mixed into the hazelnut batter.
The combination of these three ingredients gives the torte the moist and dense characteristics that make it so good!
Ingredients Needed To Make This Keto Torte
- Ground hazelnuts or hazelnut flour – the base ingredient for making this torte keto and gluten-free
- Dutch cocoa powder– adds a rich chocolate flavor and deep color to the dessert
- Sugar free chocolate pieces – when melted into the batter, it imparts a moist, fudge-like texture
- Erythritol/sweetener of choice – is used instead of granulated white sugar to make this torte keto
- Butter– adds richness adds lift when it is whipped with the sweetener
- Eggs, separated – this makes the batter that is both stable (yolks) and airy (whites)
- Salt– enhances the chocolate flavor
- Vanilla – adds flavor depth and aromatic qualities
- Baking powder– helps the torte batter to rise a bit more during baking
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What is Hazelnut Flour?
Hazelnut flour is made from whole, raw, or lightly roasted hazelnuts that have been coarsely ground (meal) or ground into a medium to fine flour.
Although not as readily available in supermarkets like almond flour, for example, you can find hazelnut flour (also called ground hazelnut and hazelnut meal) very easily online.
It is an excellent source of dietary fiber, low in carbohydrates, and has a sweet and buttery flavor.
Hazelnut flour can be used in sweet and savory dishes – from cakes and pie crusts to breadcrumbs for meatballs and breaded chicken pieces.
Is Hazelnut Flour Keto?
Yes, hazelnut flour is perfect for keto! It is high in both monounsaturated fats and protein with only 2 net carbs per quarter-cup serving.
Here is a preview of the nutrition label from my favorite brand, Bob’s Red Mill:
|Total Fat 17g||26 % (DV)|
|Saturated Fat 1g||6 % (DV)|
|Total Carbohydrate 5g||2 % (DV)|
|Dietary Fiber 3g||11 % (DV)|
|Protein 4g||8 % (DV)|
Can I Substitute Almond Flour For Hazelnut Flour in This Keto Torte Recipe?
Of course, you can substitute almond flour instead of hazelnut flour with a 1:1 ratio, but there are three things to consider first:
- Flavor – the torte will have a slightly different flavor
- Fat content – the flavor will be lighter and will not have the same richness
- Density – the texture will not allow for the same amount of “crumb”
Comparison of Almond Flour Vs. Hazelnut Flour
|Characteristics||Almond Flour||Hazelnut Flour|
|Flavor||light, anise||buttery, nutty|
|Fat Content (per 28 g or 1/4 cup)||15 g||17 g|
|Density||heavy, solid||light, crumbly|
Although the differences may seem slight, I have personally made this substation before and I did not enjoy the result as much – it made a big difference in the flavor profile of this keto torte!
However, don’t get me wrong – it is still a viable option!
How to Make Your Own Hazelnut Flour For a Keto Torte
You can purchase hazelnut flour, or you can make your own in 3 easy steps:
- Lightly roast the hazelnuts; then,
- Remove the skins; and
- Process them in a high-powered blender or food processor until it becomes a powder, or flour-like (just watch the consistency – it can easily turn into hazelnut butter if processed too long).
The benefit of making your own hazelnut flour is that you can process the nuts to your desired consistency: you can make a coarse hazelnut meal or make it into a fine flour.
What is the Difference Between Dutch Cocoa Powder and Cocoa Powder?
Dutch Cocoa Powder is made to have a smoother taste through a process called the Broma Process, in which alkalines are added to neutralize the bitter taste that occurs naturally in cocoa solids.
Regular (natural) cocoa powder is the untreated powder made from cocoa solids and has a bitter, acidic taste.
In my opinion, the dutch cocoa powder works better in this keto torte recipe, as nut flours CAN tend to have a slight, natural bitterness on their own.
However, if you enjoy the slight acidity and bitter taste of natural cocoa powder, it can work splendidly in this recipe as well!
What Kind of Sugar-Free Chocolate Should I Use For This Keto Torte?
Melted chocolate is a key ingredient to achieve the moist and fudgy texture in this keto torte!
Look for sugar-free dark chocolate chips or a bar that contains between at least 55-60% cocoa solids for the best rich chocolate flavor in this recipe.
Sugar-free chocolate can contain different sweeteners: monk fruit, erythritol, stevia, maltitol, allulose, or a combination of these.
They will all taste and melt equally well!
Will My Keto Torte Rise If There Is No Wheat Flour In It?
Yes, the torte will rise without flour by using these leavening ingredients: beaten egg whites and baking powder.
The beaten egg whites make such a difference when baking with nut flour.
The extra “air” from the fluffy whites will make this torte lift a lot more when baking than with the baking powder alone.
If there was one step or ingredient to not be missed in this recipe (besides all of the chocolate), it would be this one, and make sure the peaks from the beaten egg whites are prominent!
More Keto Recipes You Will Love:
How To Make The Best Keto Torte
Sift all of the dry ingredients thoroughly – hazelnut flour, cocoa powder, baking powder, and salt- into a mixing bowl. Mix well.
Cream butter and sugar together until the texture is light and fluffy.
Add the egg yolks, vanilla, and melted chocolate.
Add the dry ingredients and mix them in.
Beat the egg whites to soft peaks and then very carefully fold them into the batter.
Pour the cake batter into a lined springform pan and level it out, making sure the thick batter is evenly distributed. Bake for 45-50 minutes. Allow cooling before topping with ganache or serving.
After the cake has cooled pour hazelnut ganache over the cake starting from the middle of the cake and allowing it to flow to the edges and sides. Tilt the cake if necessary to help spread the ganache. Place the cake in the refrigerator for at least 30 minutes to set.
Ingredients for the Keto Chocolate Hazelnut Ganache
- Sugar-free hazelnut spread (1/2 cup /150g purchased or homemade)
- Sugar-free dark chocolate (1/2 cup/100g)
- Heavy cream (1 cup /250g)
I used a store-bought sugar-free hazelnut spread that is available here in Europe called Proteinella, by HealthyCo.
It tastes just as delicious as the regular brand we all know and love!
Bonus Recipe: Homemade Sugar-Free Hazelnut Spread
Roast 400 grams of hazelnuts in a 300°F/150°C oven (10-15 minutes).
Wrap them in a kitchen towel and rub vigorously to remove the skins. It’s fine if some skins remain!
Transfer hazelnuts to a food processor and process until it forms a paste. Then add coconut oil, cocoa, salt, and powdered sweetener. Continue to process the paste until smooth (this can take a few minutes).
How To Make The Ganache For The Keto Torte
Gently heat heavy cream (not boiling) on the stovetop or in a microwave.
Add hazelnut spread and chocolate pieces into the heavy cream and stir until they have melted and well combined.
The Keto Torte Recipe:
The Best Keto Torte (With A Sugar-Free Hazelnut Chocolate Ganache)
- hand mixer or stand mixer with paddle and whisk attachments, or
- mixing spoon and whisk
- sieve or sifter
- stove or microwave
- 1¾ cup hazelnuts to grind, or hazelnut flour (240g)
- 1 cup granulated sugar substitute ( 200 g – erythritol, monkfruit, allulose, etc.)
- 1 cup softened butter, unsalted (226 g)
- 4 eggs, separated
- 1 tsp vanilla powder or extract
- ½ cup dutch cocoa or unsweetened cocoa (45 g)
- ⅓ cup sugar-free dark chocolate chips, min. 55% cocoa solids) (or 50 g in pieces)
- 1 tsp baking powder
- ¼ tsp salt
- Preheat oven to 350°/180° Celsius. Lightly grease springform pan with coconut oil and line bottom and sides with parchment paper.
- Roast, skin, and grind the hazelnuts in a food processor (detailed directions above in the article) if making your own hazelnut flour.
- Beat the butter and sugar together until light and fluffy. Add in the vanilla and the egg yolks, one at a time until fully combined. Add the melted chocolate and mix well.
- Sift together dry ingredients in a separate bowl (hazelnut flour, cocoa, baking powder, and salt). Discard any solids or large hazelnut pieces.
- Add the dry ingredients into the butter mixture and mix at a low speed until combined.
- In a separate bowl, whisk the egg whites until firm and soft peaks are formed. Gently fold the egg whites into the cake batter, until combined. Use a gentle hand to retain as much air in the batter.
- Pour the batter into the springform pan, evening out the batter to ensure even baking. Bake 45-50 minutes or until a toothpick comes out mostly dry from the center (the torte will have a slightly moist texture).
- Remove the torte from the oven and allow it to cool almost completely before removing the spring from the sides of the pan to prevent as much cracking as possible (expect slight cracks as it is flourless).
- Optional: top with chocolate hazelnut ganache and refrigerate to firm before serving.
- The nutrition information listed DOES NOT include the sugar-free chocolate hazelnut ganache.
- This recipe comes in at about 9 g NET carbs (total carbs -fiber – sugar alcohols =net carbs) with sugar alcohols totaling 15 grams.
- This torte must be refrigerated and will keep up to a week.
- The torte freezes well in plastic wrap, for up to 4 months. To thaw, set out at room temperature for a couple of hours.
Have you ever made a keto torte?
Will you be trying out this recipe?
Leave your thoughts about this recipe or any tips and tricks in the comments below!