• 1/4 cup (1/2 stick) unsalted butter, cubed, plus extra for greasing pan
  • 4 ounces unsweetened dark chocolate, finely chopped
  • 1/3 cup finely chopped almonds
  • 3 eggs, separated
  • 1/3 cup plus 1 tablespoon erythritol
  • 1/2 teaspoon almond extract

6-8 servings.


  1. Preheat oven to 375 degrees.
  2. Lightly butter 4-inch springform pan. Using double boiler over medium heat, melt butter and chocolate, stirring until smooth. Remove from heat and add almonds.
  3. Mix together egg yolks and sweetener. Pour egg mixture into chocolate, stirring well. Add almond extract.
  4. In large bowel, whip egg whites until firm peaks form. Fold egg whites into chocolate mixture, being careful not to overtax. Pour mixture into springform pan.
  5. Bake 14-16 minutes, or until cake is firm in center. Remove from oven and cool on cooling rack.
  6. Cool completely before cutting and serve with fresh berries.