Melt-in-Your-Mouth Keto Israeli Semifreddo Torte

Allergens

Eggs, Dairy

Ingredients

• 1 cup almond flour
• 4 large eggs, separated
• 1/2 cup erythritol sweetener (for keto)
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 3 tablespoons unsweetened cocoa powder
• 2 cups fresh raspberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. In a medium bowl, combine almond flour and cocoa powder. Set aside. In a large bowl, beat the cream cheese until smooth. Gradually add erythritol sweetener, vanilla extract, and salt, mixing until fully incorporated. Add egg yolks one at a time to the cream cheese mixture, stirring well after each addition. Slowly add the almond flour and cocoa powder mixture to the cream cheese mixture, stirring until smooth. In another large bowl, beat egg whites until stiff peaks form. Gently fold the whipped egg whites into the cream cheese mixture. Whip heavy cream in a separate bowl until stiff peaks form. Fold into the mixture as well. Pour half of the mixture into the prepared springform pan and smooth the surface. Layer fresh raspberries evenly over the mixture, then top with the remaining mixture, smoothing the surface. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Chill the torte in the freezer for at least 4 hours or overnight before serving.

Chef’s Insight

To achieve the perfect texture, be sure to whip the egg whites and cream until they reach stiff peaks.

Notes

Adjust the sweetness to your preference by adding more or less erythritol sweetener.