The sunny Italian island of Capri is famous for its Caprese salad, crystal-blue waters, and luxurious resorts. It’s also the birthplace of Torta Caprese. Legend goes, a chef cooking for vacationing mobsters (no pressure) forgot to put flour in his cake. Fortunately, the result was a richly satisfying mistake with a brownie-like texture that delighted his diners.
The flourless Torta Caprese makes an ideal candidate for low-carb keto dessert. It’s already gluten-free, so all we need to do is swap out its modest sugar content with a baker-friendly sugar replacement. I got the best results with Swerve granulated erythritol, but allulose works as well.
So let’s put on our aprons and Capri pants and get a taste of la dolce vita, keto-style. This recipe was inspired by Emiko Davies’ Torta Caprese recipe from Food52.
Chocolate Almond Torta Caprese
- 1 ¼ cups almond flour
- 1 stick unsalted butter cut into small pieces
- 3 oz unsweetened baking chocolate
- 1 cup Swerve Granular Sweetener
- ½ teaspoon almond extract
- ½ teaspoon salt
- 3 eggs separated, at room temperature
- Swerve Confectioners Sweetener
Chantilly Cream Topping
- 1 cup heavy cream
- 1 teaspoon Swerve Granular Sweetener
- ½ teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Butter the inside of an 8 inch round non-stick cake pan. Use a springform pan or parchment pan-liner for easy unmolding.
Chop chocolate into small pieces and melt in a double-boiler over simmering water.
Stir the chocolate with a silicone spatula or wooden spoon to ensure it is totally smooth and melted. Stir in almond flour and sugar substitute. The mixture will be thick and sandy. Remove from heat and cool until just warm to the touch.
Fold egg yolks into the chocolate mixture.
Beat egg whites in a medium bowl with a wire whisk or handheld electric mixer to stiff peaks. Fold into chocolate mixture in 3-4 additions. Continue folding gently until just incorporated.
Use a spatula to fill your prepared pan with the thick batter, flatten and smooth out the top.
Bake in a 350 degree oven for 35-40 minutes, or until the top feels set, and an inserted toothpick comes out with moist crumbs and no batter. Don’t overbake.
Cool in the pan on a wire rack. Turn out and dust with powdered sugar-replacement
Whip heavy cream with 1 teaspoon of sugar-replacement and ½ teaspoon of vanilla extract until thick with soft peaks.
Slice and serve with a dollop of Chantilly cream.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.