My Favorite Low Carb Recipe: Chocolate Truffle Torte

Many years ago, before I ever even thought about making my own recipes, I found the absolute best recipe for a low carb Chocolate Truffle Torte. It is so fabulously rich in chocolate taste that I wouldn’t even guess it was low carb.

Through Pinterest, I discovered this recipe* on Linda’s Low Carb Menus and Recipes.

My family begs me to make it. It lasts exactly 2 days in my house and barely that. They say that waiting is the hardest part. Well, that’s certainly true of this torte. It only takes minutes to put put together and a meager 15 minutes to bake but you have to let it cool to really enjoy it. That takes hours. But, it’s totally worth it. It’s one of those genius recipes that makes you want to shake the author’s hand. It’s that good.

Try it today and let me know what you think.

😃 Jennifer

Oh yeah, did I mention it has 3.5 net carbs per serving? Woo hoo!

Note: sometimes, I sub in a bit of semisweet chocolate chips for the unsweetened chocolate to make it even more chocolate-y. It adds a few more carbs but, I love it!

Ingredients:

6 ounces unsweetened baking chocolate (I used 65 percent cocoa Baker’s brand) broken into pieces

1/2 unsalted butter cut into tablespoon sized pats

1 cup granulated no-calorie sweetener (sucralose/maltodextrin blend)

1 tablespoon unsweetened cocoa

1/4 teaspoon salt

3 large eggs

2/3 cup heavy whipping cream

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Spray a 9-inch pie plate with non-stick spray.

3. In a large microwaveable bowl add chocolate and butter. Microwave for 2 minutes on 50 percent power. Stir. Repeat if necessary until chocolate and butter are melted and combined.

4. Add other ingredients and whisk until combined.

5. Spread mixture into pie pan. Bake for 15 minutes on the middle rack. Torte will puff slightly around edges and will have a slight jiggle in the middle. Allow to cool completely. Cover with plastic wrap or foil and refrigerate until cool (about 3 hours).

6. Serve with whip cream, if desired, and enjoy!

*recipe ingredients modified slightly to reflect what I had on hand and therefore, what I actually used. Directions are written in my own words and pictures are my own.