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Almond Torte with Chocolate Sauce and Cherry Garnish Recipe

Atkins Almond Torte with Chocolate Sauce and Cherry Garnish
Glucides nets Atkins™
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Comment sont calculés les glucides nets?


  • 1 cup, slivered Almonds
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1/8 tsp Cream Of Tartar
  • 5 large Egg (Whole)
  • 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 serving Unsweetened Baking Chocolate Bar
  • 2 oz Chocolate, baking, unsweetened
  • 16 tsp Sugar-Free Flavored Syrup, Hazelnut
  • 6 tbsp Heavy Cream
  • 1 fl oz Tap Water
  • 1 1/2 cup Frozen Cherries
  • 1 serving Atkins Low Carb Wheat Bread


Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe.  You will need 1 slice.  You will also need 1/3 cup of the sugar-free hazelnut syrup.

  1. Heat oven to 350°F.
  2. Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely.  Additionally if your bread is not stale toast the bread along with the almonds.  Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground.
  3. Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, then dust with about 1 teaspoon of the crushed almonds.
  4. Combine 5 egg yolks and 1/4 cup of the granulated sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Beat 5 egg whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute (reserving 1 teaspoon for the whipped cream garnish) and beat until stiff peaks form, about 3 minutes.
  5. Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.
  6. Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate.
  7. Combine chocolate, hazelnut syrup and 2 tablespoons cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in 2 tablespoons of water. In a bowl, whip 4 tablespoons cream to soft peaks with 1/2 teaspoon granulated sugar substitute.
  8. To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add thawed cherries alongside.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.


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