Aphrodite’s Keto Honey-Almond Torte

Find the perfect keto-friendly dessert that captures the essence of Greek cuisine with this heavenly honey-almond torte.

Time: Prep - 10 mins, Cook - 25 mins, Total - 35 mins.

Servings: 2 servings.

Difficulty: Intermediate.

Cuisine: Greek-inspired Keto dessert.

Allergens

Eggs, nuts.

1 cup blanched almond flour, 1/2 cup granulated erythritol, 4 large eggs, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/3 cup unsalted butter, 2 tablespoons honey, 1/2 cup slivered almonds, 2 tablespoons sugar
free chocolate chips.

Preheat oven to 350°F (175°C). In a large bowl, whisk together almond flour, erythritol, and baking powder. Melt butter and whisk into the dry ingredients along with eggs and vanilla extract. Pour batter into an 8 inch round springform pan lined with parchment paper. Top with slivered almonds and chocolate chips. Bake for 25 minutes or until golden brown.

The secret to this torte lies in the perfect balance of nutty almond flour, sweet honey, and crunchy slivered almonds.

This recipe is perfect for those following a ketogenic or low-carb diet.

Almond flour can be replaced with coconut flour; honey can be replaced with a sugar-free sweetener of choice.

The torte can be made into individual servings using ramekins or small pudding cups.

The torte can also be baked in a 9-inch square pan and cut into squares.

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

3-5 days.

Place the torte on a plate, garnish with fresh berries and a sprinkle of cinnamon, and serve with a dollop of whipped cream.

460 calories, 39g fat, 28g protein, 15g carbohydrates (10g net carbs), 7g fiber.