Craving a decadent chocolate dessert that won’t derail your blood sugar? This flourless chocolate torte delivers pure chocolate bliss with a diabetic-friendly twist. Rich, velvety, and naturally gluten-free, it’s the perfect guilt-free indulgence for any special occasion. Try it for Passover, substituting Kosher-for-Passover ingredients.
Flourless Chocolate Torte Quick Stats
Prep Time: 20 mins
Cook Time: 32 mins
Servings: 12
Per Serving:
Calories: 285 | Net Carbs: 6g | Protein: 6g | Fat: 26g | Fiber: 3g
Compatible Diets: Keto, Low-Carb, Gluten-Free, Diabetic-Friendly
Why This Flourless Chocolate Torte is Healthy for Diabetics
Blood Sugar Friendly: We’ve swapped traditional sugar for erythritol, a zero-glycemic sweetener that won’t spike blood glucose levels. With only 6g net carbs per generous slice, this torte fits beautifully into a diabetic meal plan.
Quality Fats: Dark chocolate (85% cacao) and butter provide healthy fats that slow digestion and prevent blood sugar spikes. The high-fat content also promotes satiety, helping you feel satisfied with one slice.
Protein Power: Seven eggs deliver quality protein (6g per serving) that helps stabilize blood sugar and supports muscle health.
Antioxidant Rich: Dark chocolate is packed with flavonoids that may improve insulin sensitivity and support heart health—crucial for diabetes management.
Naturally Gluten-Free: No flour means no hidden carbs or gluten-related inflammation, making this perfect for those managing diabetes and celiac disease.
Chef’s Tips for Perfect Results
Choose Quality Chocolate: Use 85% cacao dark chocolate for the best blood sugar control. The higher the cacao percentage, the lower the sugar content. Brands like Lindt Excellence 85% work beautifully.
Sweetener Success: Erythritol measures cup-for-cup like sugar. If using powdered erythritol (like Swerve Confectioners), it dissolves more smoothly. Avoid stevia alone—it’s too concentrated and can taste bitter.
Room Temperature Eggs: This is crucial! Cold eggs can seize the chocolate. Let eggs sit out for 30 minutes, or place them in warm water for 5 minutes before using.
Don’t Overmix: Stir gently after adding eggs. Overmixing incorporates too much air, which can cause cracks as the torte cools.
The Jiggle Test: The torte should wiggle slightly in the center at 32 minutes. It continues cooking as it cools, so slightly underbaked is perfect for that fudgy texture.
Cooling is Key: Let it cool completely before slicing—at least 2 hours. For the cleanest slices, refrigerate overnight and use a hot, dry knife.
Portion Control: Cut into 12 slices for proper portion sizes. This rich torte is satisfying in small amounts!
Flourless Chocolate Torte | Gluten-Free & Diabetic-Friendly
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- Line the bottom of the pan with parchment paper, then grease the parchment paper as well to ensure easy release.
- Wrap the lower half of the springform pan exterior with aluminum foil to prevent any butter leakage during baking.
- In a double boiler over simmering water (or in a microwave-safe bowl in 30-second intervals), melt the chopped dark chocolate and butter together, stirring occasionally until almost completely melted.
- Remove from heat and stir until the mixture is completely smooth and glossy. Let it cool for 2-3 minutes.
- Stir in the erythritol sweetener until well combined. The mixture may look slightly grainy—this is normal with erythritol.
- Add the eggs one at a time, stirring gently but thoroughly after each addition. Make sure each egg is fully incorporated before adding the next. The batter will thicken and become beautifully glossy.
- Stir in the vanilla extract, almond extract, and salt until evenly distributed throughout the batter.
- Pour the batter into your prepared springform pan and smooth the top with a spatula, tapping the pan gently on the counter to release any air bubbles.
- Bake for 30-35 minutes (start checking at 30 minutes). The torte is ready when the edges are set but the center still jiggles slightly when you gently shake the pan. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Remove from the oven and let the torte cool in the pan for 10 minutes. It will sink slightly in the center—this is perfectly normal and creates that classic dense texture.
- Carefully run a thin knife around the edge of the torte to loosen it, then release the springform ring.
- Allow the torte to cool completely on a wire rack for at least 2 hours, or refrigerate for best slicing results.
- Before serving, dust the top lightly with unsweetened cocoa powder using a fine-mesh sieve. Garnish with fresh berries if desired.
- Slice with a hot, dry knife (dip in hot water and wipe clean between cuts) for the cleanest slices. Serve at room temperature for the best texture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Flourless Chocolate Torte Storage & Serving Suggestions
Storage: Cover tightly and refrigerate for up to 5 days. The torte actually improves after a day in the fridge as the flavors meld. You can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Serving Ideas: Dust lightly with unsweetened cocoa powder and top with fresh raspberries or strawberries (count the carbs!). A dollop of unsweetened whipped cream adds elegance. Serve at room temperature for the best texture—remove from the fridge 30 minutes before serving.
Pairing Suggestions: Enjoy with black coffee or unsweetened tea. The bitterness complements the rich chocolate beautifully without adding carbs.
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