This keto pecan torte is a light, moist, flourless chocolate cake made with ground toasted pecans and unsweetened cocoa powder. It has a fudgy, melt-in-your-mouth texture and a rich pecan-chocolate flavor.
Easy to make for birthdays, holidays or any gathering, this gluten-free dessert will please keto and non-keto guests alike.
We like to finish the torte with a sugar-free chocolate ganache and chopped pecans for extra texture and flavor. A slice with coffee makes a perfect afternoon treat.
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What is a Torte?
A torte in this case is a flourless, dense dessert made without wheat flour. Flourless tortes often use eggs, butter, chocolate and ground nuts to create structure and a rich, fudgy texture that sits somewhere between a brownie and a mousse. Ground pecans add both flavor and body, making this torte naturally gluten-free and suitable for low-carb diets.
Carbs in Pecans
Pecans are low in carbohydrates and high in healthy fats. A 100 g serving contains roughly 4 g net carbs, making pecans an excellent choice for keto baking. They also contribute protein, fiber and micronutrients, and when toasted and ground they provide a great base for flourless cakes.
Ingredients
Simple keto dessert with just five main ingredients:
- Unsalted butter: Adds richness and moisture.
- Unsweetened cocoa powder: For deep chocolate flavor.
- Eggs (separated): Yolks add richness; whipped whites lighten the texture.
- Monk fruit sweetener (or other low-carb sweetener): Keeps the torte low in carbs.
- Toasted pecans (1 cup, finely ground): Provide structure and nutty flavor.
Prepare the Pecans
Toast pecans on a baking sheet at 175°C (350°F) for 8–10 minutes, watching closely so they don’t burn. Cool completely, then pulse in a food processor until finely ground; stop before the nuts release oil and turn into butter.
How to Make Chocolate Pecan Torte
Melt butter with cocoa powder over low heat, stirring until smooth. Remove from heat to cool slightly.
Whisk the egg yolks until thick and pale, then add the sweetener and mix.
Stir the cocoa-butter mixture and ground pecans into the yolk mixture until combined.
Whisk the egg whites to stiff peaks in a clean bowl.
Gently fold the egg whites into the chocolate-pecan batter, preserving as much air as possible.
Pour batter into a greased and parchment-lined 8-inch (20 cm) cake pan, smooth the top, and bake at 170°C (325°F) for about 25–30 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
Storage
Keep the cooled torte in an airtight container in the refrigerator for up to 5–7 days. It stays moist and keeps its flavor well.
Freezing the Torte
Wrap tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Tips
For a layered cake, double the batter and bake two rounds; sandwich them with sugar-free chocolate cream and top with ganache and chopped pecans. Ensure no egg yolk contaminates the whites when separating, and chill the torte a few hours or overnight to let the flavors and texture develop.
Other Keto Pecan Recipes
Pecan butter cookies, chocolate pecan brownies, pecan & coconut cookies and savory salads with pecans make great companions to this torte.
Chocolate Pecan Torte
Angela Coleby
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Ingredients
- ½ cup Butter unsalted
- ⅓ cup Cocoa powder unsweetened
- 4 Eggs separated
- ¼ cup Monk fruit sweetener or other low-carb sweetener
- 1 cup Pecans toasted and finely ground
Instructions
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Preheat oven to 170°C (325°F). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
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In a small saucepan over low heat, melt the butter with the cocoa powder, stirring until smooth. Remove from heat and let cool slightly.
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Whisk the egg yolks in a medium bowl until pale and thick. Add the sweetener and whisk to combine.
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Stir the cocoa-butter mixture and the ground pecans into the yolk mixture until well combined.
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In a separate clean bowl, whisk the egg whites to stiff peaks. Gently fold the whites into the chocolate-pecan batter.
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Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
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When cooled, top with chopped toasted pecans and optionally drizzle with sugar-free chocolate ganache or serve with whipped cream. Enjoy.
Notes
We served ours topped with chocolate ganache and chopped pecans; toasting the pecans first enhances the flavor.
Nutrition
Nutrition information is an estimate provided by an online calculator.