Amore Almond Torte

Allergens

Almonds, Eggs, Dairy (Butter)

Ingredients

• 1 cup blanched almond flour
• 1/4 cup unflavored whey protein isolate
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 large eggs, separated
• 1/4 cup erythritol
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon almond extract
• 1/4 cup sliced almonds

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 large bowl, whisk together almond flour, whey protein isolate, salt, and baking powder. Set aside.
3. In another bowl, beat egg yolks until pale and creamy. Add erythritol, melted butter, and almond extract, mixing well to combine.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
6. Transfer the mixture to the prepared springform pan and smooth the top with a spatula. Sprinkle sliced almonds over the surface.
7. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chef’s Insight

For an added touch, drizzle the torte with a homemade keto-friendly raspberry coulis made from fresh raspberries, erythritol, and a bit of lemon zest.

Notes

This recipe can be easily doubled to serve more guests.