Torta Bianca Caprese
Keto White Chocolate Lemon Cake, gluten free, paleo, made with almond flour and fresh lemon juice.
Servings: 12 pieces
Ingredients
- 4 lemons
- 6 ounces white chocolate sugar free
- 12 tablespoons unsalted butter
- 240 grams almond flour 2 1/2 cups
- 5 large eggs separated
- 1 teaspoon lemon extract
- 1 cup Swerve granulated
- whipped cream optional
Instructions
- Preheat oven to 350 degrees F. 180 C.
- Prepare pan. Place a parchment paper in bottom and spray or butter bottom and sides.
- Zest lemons. Add that to the sweetener. Juice lemons. Set juice aside.
- Make a bain marie. Set a stainless steel bowl over a pan of boiling water (not touching). Turn water down to simmer.
- Melt white chocolate and butter in bain marie, stirring with wooden spoon. Set aside.
- Beat eggs whites into soft peaks. Set aside and clean mixer for egg yolks.
- Beat egg yolks with sweetener until creamy, about 4 minutes.
- Add white chocolate mixture, lemon zest, lemon juice.
- Add dry ingredients.
- Fold in the egg whites.
- Pour into prepared pan.
- Bake for 30 to 40 minutes until golden brown. The cooking time will depend upon the size of your pan. I used a 10 inch pan with removable bottom and it only took 30 minutes. The torta is not high and I prefer it like this. You can use a 9 inch pan.
- Check at 25 minutes. If the cake is browning too much, cover with foil.
- Serve with whipped cream.