Passover Nut Torte with Raspberry Sauce Recipe

Atkins Passover Nut Torte with Raspberry Sauce
Net Carbs
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 8 large Egg (Whole)
  • 0 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 cup, ground Hazelnuts or Filberts Nuts
  • 1 tsp Orange Zest
  • 20 oz Unsweetened Frozen Raspberries
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Sucralose Based Sweetener (Sugar Substitute)


  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.

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.