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Keto Brown Butter Chocolate Torte – vegetarian recipe
Stav Kogan

Keto Brown Butter Chocolate Torte

A decadent, fudgy, and flourless keto chocolate torte made with brown butter for an incredible depth of nutty flavor. This surprisingly simple, show-stopping low-carb dessert is dense, moist, and intensely satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 serving
Calories: 303
Ingredients Method Nutrition

Ingredients
  

  • 7 oz (200 g) unsweetened baking chocolate, chopped
  • 14 tbsp (7 oz) / 198g organic butter or coconut oil
  • 1 ¼ cup / 150g (5.3 oz) Swerve Sweetener, Confectioners Style
  • 1 tbsp (15 ml) stevia glycerite, adjust to taste
  • 5 large eggs, room temperature
  • 1 tbsp (7 g / 0.25 oz) coconut flour
  • for the Perfect Torte
  • Ensure the chocolate and butter mixture has cooled to room temperature before adding the eggs. If it's too hot, it will scramble them, resulting in a grainy texture.
  • This torte is incredibly rich. Serve small slices with a dollop of unsweetened whipped cream, a keto-friendly cream cheese frosting, or a handful of fresh raspberries to cut through the richness.
  • Use high-quality unsweetened baking chocolate (at least 70% cacao or higher) for the best flavor and texture. The quality of the chocolate is the star of the show here.

Method
 

  1. Prepare your oven and pan: Preheat the oven to 375°F / 190°C. Generously grease an 8-inch round pan and line the bottom with a circle of parchment paper for easy removal.
  2. Brown the butter: In a medium saucepan over medium heat, melt the butter.
  3. Continue to cook, swirling the pan occasionally, until the milk solids turn a toasty brown and it smells nutty, about 5-7 minutes. Watch it carefully to prevent burning.
  4. Melt the chocolate mixture: Remove the brown butter from the heat immediately.
  5. Add the chopped unsweetened chocolate and stir until it's completely melted and smooth.
  6. Whisk in the Swerve Sweetener and stevia glycerite until fully dissolved.
  7. Set the mixture aside to cool to room temperature.
  8. Incorporate the eggs: Once the chocolate mixture is cool to the touch (this is crucial to avoid scrambling the eggs), whisk in the eggs one at a time, mixing thoroughly after each addition until the batter is glossy and smooth.
  9. Stir in the coconut flour.
  10. Bake to perfection: Pour the batter into your prepared pan and smooth the top.
  11. Bake for 25-30 minutes, or until the center is just set but still has a slight wobble.
  12. Let the torte cool completely in the pan before serving, as it will firm up as it cools.
  13. Do not overbake! The torte is best when the center is slightly fudgy and underdone. It will continue to set as it cools. A slight wobble in the middle is perfect.

Nutrition

Calories: 303kcalCarbohydrates: 5gProtein: 5gFat: 31g

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