These days, I can’t log in to Facebook without seeing advertisements for promising weightloss with a Keto diet and Keto-friendly recipes. While I’m not on the Keto diet, I do understand the science behind and I know that, in order to achieve Ketosis, foods need to cut carbs and sugars. However, that cuts out waaaaaaayyyyy too many desserts. Or does it??
Every day, we see new products with zero carbs and sugar substitutes, which are all Keto-friendly, so why not use those products to create tasty, Keto-friendly dessert recipes that don’t skimp on flavor or flair. With the help of Keystone Pantry Allulose, a new rare-sugar sweetener made by Lang’s Chocolates, unsweetened chocolate and eggs, I’ve been able to turn my, once overly decadent, dark chocolate torte, into an impressive Keto-friendly dessert.
The original version of this recipe used 1/2 c. sugar and a ton of chocolate chips. By replacing the sugar with Allulose and the chocolate chips with unsweetened baking chocolate and Allulose, we were able to cut the sugar content to zero.
- 1/3 c. water
- 2 c. Keystone Pantry Allulose
- 1 stick butter,cubed
- 12 oz. unsweetened baking chocolate-chopped
- 1 tsp instant coffee
- 1/4 tsp salt
- 1/3 c. cold strong coffee
- 1 tsp vanilla extract
- 6 large eggs
- 1/2 c. heavy cream
- 3/4 c. unsweetened baking chocolate-chopped
- 3/4 c. Keystone Pantry Allulose
- 1 qt. fresh strawberries-chopped
- 1 TBSP lemon juice
- 1/2 c. Keystone Pantry Allulose
- 1 TBSP cornstarch
- Bring water and 2 c. Allulose to a boil over high heat. Remove from heat.
- Add butter, 12 oz chopped chocolate, instant coffee, and salt. Let sit for 2 minutes.
- Stir until smooth.
- Whisk is cold coffee and vanilla extract.
- In a large bowl, whisk eggs until completely combined. Whisk in chocolate mixture.
- Pour batter into a 9″ round pan that has bottom lined with parchment and totally sprayed with nonstick cooking spray.
- Place cake pan in a large roasting pan. Fill roasting pan half way with warm water.
- Bake torte in the roasting pan at 325 degrees for 40-45 minutes or until solid and slightly puffed.
- Remove pan from water and cool for an hour.
- Remove torte from pan. Invert onto a cake plate and remove parchment. Cool completely before serving.
- Before serving, make ganache.
- Heat cream in the microwave until boiling–1-2 minutes. Add 3/4 c. chopped chocolate and 3/4 c. Allulose and allow to sit for 2 minutes. Stir until smooth.
- Spread the ganache over the top of the torte and allow to drip down the sides. Top with sliced strawberries.
- For the strawberry sauce…
- In a small sauce pan, combine strawberries, lemon juice, remaining Allulose, and cornstarch. Mash with a potato masher.
- Cook over medium high heat stirring frequently, to prevent burning, until thick.
- Pour into a blender or food processor and pulse until smooth.Pour into a squeeze bottle and chill until use.
- To serve, squeeze strawberry sauce on place and place a torte slice on top.
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