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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Flourless Almond Torte

Source: Marlene Koch, Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat and Calories

Ground almonds give this torte a luscious, nutty macaroon flavor.

Rating:
Prep Time:	15 minutes
Cook Time:	35 minutes
Difficulty:	Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	72.2

Total Carbs	10.1 g

Dietary Fiber	0.6 g

Sugars	7.6 g

Total Fat	2.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.6 g

Potassium	62.5 mg

Protein	2.9 g

Sodium	100.2 mg

Dietary Exchanges 2.5 Fat, 0.4 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.75
1 3/4 cup sliced almonds 0.5
0 1/2 cup confectioners sugar 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 4.0
4 each egg whites 0.25
0 1/4 tsp salt 0.5
0 1/2 tsp almond extract

Directions

Preheat oven to 325 degrees.
Cut a piece of wax paper or parchment paper to fit the bottom of an 8-inch round cake pan. Coat the pan with nonstick baking spray and place the prepared paper on the bottom of the pan. Spray again (on top of the paper) and sprinkle evenly with 1/4 cup of the almonds.
Place the remaining almonds, 1/4 cup of the confectioners sugar, and Splenda into the bowl of a food processor. Process until nuts are finely grounded, set aside.
In a medium bowl, using an electric mixer, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup of confectioners sugar until stiff glossy peaks form. Add almond extract.
With a large spatula, gently fold in the ground almond mixture. Evenly spread the batter into the prepared pan.
Bake for 30-35 minutes until golden brown and firm in the center.
Cool slightly before inverting cake onto serving plate and removing the wax or parchment paper.