Passover Nut Torte with Raspberry Sauce


7.7g
Net Carbs
Prep Time: 35 Minutes
Style: Other
Cook Time: 20 Minutes
Phase: Phase 2

6.6g

Protein

8.9g

Fat

2g

Fiber

141

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 1 Each cooking spray for greasing the pan
  • 2/3 Cup granular sugar substitute (sucralose), divided
  • 8 Each large eggs, separated
  • 3/4 Cup hazelnuts, finely ground
  • 1 Teaspoon orange zest
  • 20 Ounce 2 packages (10 ounces each) frozen unsweetened raspberries, thawed
  • 2 Tablespoon lemon juice

DIRECTIONS

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with oil spray and dust with sugar substitute.
  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 2 tablespoons.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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