Chocolate Torte

Makes 8 servings; 4.8 net carbs per serving

Torte
4 large eggs
1 1/2 cups artificial sweetener
1 teaspoon vanilla extract
3 teaspoons baking powder
1 cup unsweetened cocoa powder
2 tablespoons almond flour

Topping
1 cup heavy whipping cream
1/2 cup artificial sweetener

Preheat oven to 350°F. Set the mixer to medium and combine the eggs, artificial sweetener and vanilla extract together. Beat until smooth.  Slowly add the baking powder, cocoa powder and almond flour and beat until well blended. Pour the batter into a 10-inch nonstick cake pan. Bake for 20 to 25 minutes. Insert a knife into the torte to make sure that it’s completely baked. The knife should come out clean. Place the torte on a cooling rack for 5 minutes then transfer the torte to a large serving plate and place in the fridge for 1 hour. Set the mixer to high and beat the heavy whipping cream and artificial sweetener until peaks form. Do not over mix. Garnish each slice with the topping before serving. Store in the fridge.