Keto Almond-Flour Chocolate Mousse Torte with Raspberry Coulis: A Heavenly Israeli Dessert Experience

Allergens

Eggs - Dairy

Ingredients

• 1 cup almond flour
• 4 large eggs, separated
• 7 oz dark chocolate (85% cocoa), chopped
• 2 cups heavy cream
• 1/4 cup erythritol sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 1 1/2 cups fresh raspberries, divided
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine almond flour, separated egg yolks, 1/4 cup of the chopped chocolate, and erythritol sweetener. Mix until well incorporated. Set aside.
3. In a large bowl, beat heavy cream, vanilla extract, and a pinch of salt until stiff peaks form.
4. Gently fold the whipped cream into the almond flour mixture.
5. In a double boiler, melt the remaining 1/2 cup of chocolate and mix with the egg yolk mixture.
6. In a separate clean bowl, beat egg whites until stiff peaks form. Fold them gently into the chocolate mixture.
7. Pour batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted comes out clean. Cool completely.
8. In a blender, puree 1 cup of raspberries with sweetener until smooth. Strain to remove seeds, and refrigerate until needed.
9. When the torte is cooled, spread the raspberry coulis evenly on top.
10. Garnish with fresh raspberries and mint leaves. Serve chilled.

Chef’s Insight

For an extra touch of luxury, serve each slice with a dollop of whipped cream on top.

Notes

Feel free to use sugar substitute according to your taste preferences. - The torte can be served in individual portions for a more elegant presentation.