Description
This keto and paleo-friendly Red Velvet Torte is a rich, moist cake made with natural sweetness from beets and erythritol, blended with cacao and eggs to create a smooth batter. Finished with a luscious homemade chocolate ganache, it’s an elegant dessert perfect for those following low-carb or paleo diets.
Ingredients
For the Torte Batter
- ½ cup butter or palm shortening
- 3 cups chopped red beets
- ½ cup Lakanto granular or erythritol
- ¾ cup cacao powder
- 4 eggs
- 1 teaspoon stevia
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Chocolate Ganache
- 2 tablespoons butter or palm shortening
- 4 ounces unsweetened chocolate
- Stevia or other sweetener to taste
Instructions
- Cook Beets and Butter: In a medium saucepan over medium heat, combine the ½ cup butter, chopped beets, and ½ cup granular sweetener. Cook for 30 minutes, stirring occasionally, until the beets are soft. Remove from heat and let the mixture cool for 10 minutes.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a tart pan or 9-inch cake pan thoroughly with butter or line it with cut unbleached parchment paper fitting the edges.
- Blend the Batter: Pour the cooled beet mixture into a blender. Add the cacao powder, eggs, stevia, vanilla extract, and salt. Blend until the mixture is fully pureed and smooth.
- Bake the Torte: Pour the batter into the prepared pan. Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before removing the springform pan sides or flipping the cake pan.
- Prepare Ganache: Once the torte has completely cooled, melt together the 2 tablespoons butter, unsweetened chocolate, and sweetener in a medium saucepan over low heat. Stir until smooth and fully combined.
- Apply Ganache: Pour the ganache onto the center of the torte. Use a spoon to gently swirl the chocolate outward covering the top and allowing some to spill over the sides slightly for a decadent finish.
- Serve and Store: Serve immediately or refrigerate any leftovers. Note that the chocolate ganache will firm up when chilled.
Notes
- Ensure beets are chopped uniformly for even cooking during the initial simmer.
- Use unsweetened cacao powder, not cocoa mix, for the best flavor and true keto compliance.
- This torte keeps well in the refrigerator for up to 5 days.
- For a nut-free version, verify that the sweetener and cacao powder are processed in nut-free facilities.
- The ganache can be adjusted in sweetness by adding more or less stevia to taste.
