Passover Nut Torte with Raspberry Sauce

DifficultyDifficult
Yield10 servings
Prep20 mins
Cook35 mins

5.8g

Net Carbs

6.8g

Protein

8.9g

Fat

4.4g

Fiber

142

Calories

Passover Nut Torte with Raspberry Sauce
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.

Ingredients:

  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Orange Zest
  • 1 cup, ground Hazelnuts or Filberts
  • 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
  • 8 large Eggs (Whole)
  • 20 ounces Unsweetened Frozen Raspberries
  • 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)

Directions:

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with oil spray and dust with sugar substitute.  Separate the eggs, reserving the whites and the yolks in separate bowls.
  2. In a large bowl with an electric mixer on medium speed, mix egg yolks and 1/2 cup sugar substitute until creamy and fluffy, about 4 minutes. Fold in nuts and zest with a rubber spatula.
  3. In another large bowl with an electric mixer on medium speed, beat whites until stiff peaks form, about 4 minutes. Fold one third of the whites into nut batter, then fold in the remainder.
  4. Transfer batter to pan and bake until cake springs back when lightly touched in center, about 35 minutes. Cool in pan on a rack 30 minutes before removing.
  5. While cake is cooling, purée raspberries and lemon juice in a food processor or blender until smooth. Sweeten to taste with granular sugar substitute about 1 tablespoon.

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