Chocolate espresso torte

May 11, 2019

Really quick to put together, great low carb dessert. I've used 'espresso' because it sounds better, but I just used Moccona to give it a hint of coffee. Serves 10. Per serve: Cal: 178; Fat: 16.1g; Pro: 4.1g; Carbs: 3.2g

Meal Type: Dessert
Recipe Type: Treat
Serves: 10
Prep time: 00:05
Cook time: 00:20

Ingredients

  • 4 Eggs
  • 0.5 cups Coconut oil, melted
  • 0.5 cups Healtheries sugar free chocolate chips, dark
  • 0.25 cups Equal Natural Sweetener (Stevia)
  • 0.5 cups Unsweetened cocoa powder
  • 1 teaspoon Unsweetened vanilla extract
  • 2 teaspoon Moccona coffee
  • 0.25 teaspoon Salt, Himalayan

Instructions

Preheat oven to 170 degrees, grease a round (23cm x 23cm) or loaf like tin with a little butter or coconut oil if not silicon.

Once you have melted the chocolate chips and oil, blend all ingredients together until smooth.

Pour into baking dish and cook in oven ~20 minutes until peak forms at the top.

Take out and leave to cool on rack before serving slices with cream, coconut cream or yoghurt.


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