A delicious low carb flourless cake made with coconut, dark chocolate, cream cheese, nuts, and Peruvian superfoods. High in fat and low in sugar. It's the perfect treat and you won't need much to satisfy your "sweet" tooth. Keto fans, rejoice!
Add the erythritol and cacao powder and mix until it forms a thick paste.
Grind the sacha inchi to a fine flour
Grind the brazil nuts
Move the paste to a mixing bowl and add the brazil nuts, lucuma powder desiccated coconut, sacha inchi flour, and vanilla essence. Mix well. I usually add a small amount of melted coconut to help everything bind.
Put the mixture into a flat shallow tin. Press firmly and evenly into the tin and put in the refrigerator.
Mix the cream cheese and brazil nut butter. Add the whipped cream, erythritol, and vanilla essence. Whip/whisk until smooth.
Remove the base from the fridge and paste the filling on top
Melt the coconut oil and dark chocolate in a pan.
mash half of the berries and add them to the mix.
Add the cacao powder and erythritol and stir well.
Spread the topping over the filling and drop in some whole blueberries and a sprinkle of crushed brazil nut or walnuts
Put in the fridge for 30-60 minutes
This is a heavy chocolate cake recipe that will satisfy any “sweet tooth” and craving. It's packed full of goodness and calories and most people will be happy with a single slice.This ketogenic torte recipe is adapted for Peruvian tastes from the excellent Ketogenic Kitchen cookbook. The original recipe uses almost 200g of erythritol, which I find to be too sweet. I'm also not a fan of any kind of artificial sweetener so the more I can eliminate them the better. The addition of Lucuma powder adds some more sweetness to the mix. Feel free to add in your own favourite sweetener if you find the torte to be too bland. I find it perfect as it is. And of course, the blueberries add a punch of sweetness to the topping. I prefer to use brazil nut butter too (the original recipe uses peanut butter).