This was originally published on about.com as a sugar free chocolate pecan torte. I’ve changed the recipe some, but not much. I’ve noted the original and then in parenthesis marked the changes
pre-heat oven to 350F and grease an 8 -9″ round, square, or springform pan
2C pecans, (any mix of almonds or hazlenuts or pecans) 1/3C unsweetened cocoa 1tsp baking powder 1/4tsp salt 4 eggs 1/2C melted butter or coconut oil 1 tsp vanilla 1/4C erythritol (omitted) 1C sugar equivalent artificial sweetener of choice 1/2C water (omitted)
Nuts should be ground into flour. If using food processor, all can be done in the processor, or pour into a bowl and mix with a fork. Add rest of dry ingredients. Add wet ingredients and mix until well blended. Pour into greased pan. cook approximately 25-30 minutes, until toothpick comes out clean
Delicious plain (sort of a non-dense brownie), or with some fruit and whipped cream!