Spice Torte (gluten-free, reduced carbs)


FOTCM Member
Spice Torte:

(Derived, simplified, and modified from this link.)

  • 4 large eggs
  • 1 cup almond meal
  • 3/4 cup stevia blend equivalent of sugar
  • 6 ounces pure white chocolate, coarsely chopped
  • 6 ounces salted butter, cut into small pieces
  • 1 tsp vanilla extract
  • 1 tsp anise extract
  • 1/2 tbsp cinnamon (I've always eyeballed it, use your discretion with the spices)
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cloves
  • 8 x 8 inch square pan
Preheat the oven to 325 F. Grease the pan. Melt the butter and white chocolate together in a saucepan, stirring periodically with a spatula. In a mixing bowl, blend together the almond meal, stevia, and spices. In a third container, beat the eggs. Once the butter and white chocolate are melted, pour into the almond meal mixture and stir. Add the vanilla and anise extracts and continue stirring. Finally, add the eggs, and continue stirring until completely blended. Pour the mixture into the greased pan and bake for 55 minutes (if you prefer a more gooey torte) or 70 minutes (if you prefer something more thoroughly cooked). Allow to cool, you may refrigerate or freeze it as well. I typically cut it into 12 slices, with one cut down the middle and five across - the torte goes wonderfully with coffee, cutting it this way gives you something you can dip in your coffee.
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