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Torta Bianca Caprese

Keto White Chocolate Lemon Cake, gluten free, paleo, made with almond flour and fresh lemon juice.
Prep Time20 minutes
Cook Time30 minutes
Course: Keto Dessert
Cuisine: Italian
Keyword: Italian cake, lemon cake
Servings: 12 pieces


  • 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


  • 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.