Description

This Red Velvet Torte is a decadent keto- and paleo-friendly dessert featuring the natural sweetness and vibrant color of red beets combined with rich cacao. Sweetened with stevia and erythritol, it offers a low-carb alternative to traditional red velvet cakes. After baking to a moist and tender finish, it is topped with a smooth, luscious chocolate ganache for an indulgent treat that fits perfectly into gluten-free and low-sugar diets.

Ingredients

Scale

Beet Cake

½ cup butter or palm shortening
3 cups chopped red beets
½ cup Lakanto granular or erythritol
¾ cup cacao powder
4 eggs
1 teaspoon stevia
1 Tablespoon vanilla extract
½ teaspoon salt

Chocolate Ganache

2 Tablespoons butter or palm shortening
4 ounces unsweetened chocolate
Stevia or other sweetener, to taste

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Instructions

Cook Beets: In a medium saucepan, heat the butter, chopped red beets, and the granular sweetener over medium heat. Simmer gently for 30 minutes or until the beets become soft. Remove from heat and let cool for 10 minutes to make blending easier and safer.
Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a tart pan or a 9-inch cake pan thoroughly with butter or line it with cut unbleached parchment paper to prevent sticking.
Blend Batter: Pour the cooled beet mixture into a blender. Add cacao powder, eggs, stevia, vanilla extract, and salt. Blend everything until completely pureed and smooth, ensuring an even and velvety batter.
Bake the Torte: Transfer the batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes. Check doneness with a toothpick inserted into the center; it should come out clean. Allow the torte to cool for 10 minutes before removing the springform sides or flipping the cake out of the pan.
Make Ganache: Once the torte has cooled completely, combine the butter or palm shortening and unsweetened chocolate in a medium saucepan over low heat. Stir gently until the ganache is smooth and glossy. Sweeten with stevia or your preferred sweetener according to taste.
Finish and Serve: Pour the warm ganache onto the center of the torte. Using a spoon, gently swirl the ganache outward to cover the top and allow some to spill over the sides for a beautiful glaze. Serve immediately. Store leftovers refrigerated; ganache will firm up when chilled.

Notes

Use fresh, firm red beets for best color and flavor.
Be cautious blending hot ingredients; allow mixture to cool slightly before blending to prevent burns.
Substituting palm shortening with butter affects flavor and texture but works well.
Lakanto granular sweetener can be replaced with erythritol or another preferred keto sweetener.
Stevia amount can be adjusted depending on sweetness preference.
Ganache can be warmed gently before serving if it firms too much in the refrigerator.