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Passover Nut Torte with Raspberry Sauce


Atkins Passover Nut Torte with Raspberry Sauce
5.9g
Net Carbs
Prep Time: 20 Minutes
Style: Other
Cook Time: 35 Minutes
Phase: Phase 2

6.6g

Protein

8.9g

Fat

1.6g

Fiber

141

Calories

calculator How are Net Carbs Calculated?

INGREDIENTS

  • 8 large Egg (Whole)
  • 0.67 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 cup ground Hazelnuts or Filberts Nuts
  • 1 tsp Orange Peel
  • 20 oz Unsweetened Frozen Raspberries
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp 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.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.

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