Diabetic Friendly Thanksgiving Recipe: Chocolate Torte

Chocolate pieIf there is one holiday that centers completely around food, it would be Thanksgiving. This is something to celebrate for most of us, because we all know how Americans love to eat. But for people with diabetes, Thanksgiving may stir up feelings being left out or not invited to the party. Exercising self control in eating is not what Thanksgiving is supposed to be about, but there are millions of Americans who have to say “no” on this day of excess and feasting. Because diabetics are on a strict diet, they may have a hard time finding recipes that they may also enjoy.

Diabetics, rejoice! This recipe for a decadent chocolate torte uses sugar alternatives like Stevia so that everyone can enjoy it without the guilt! I like using Stevia for recipes because I feel like it is the most natural of all sugar alternatives available, but feel free to use whatever alternative that you prefer.


Chocolate Torte made with Stevia


  • 6 tablespoons butter
  • 4 ounces unsweetened chocolate
  • 1/3 cup low fat milk
  • 1/3 cup sugar-free apricot preserves
  • 2 teaspoons espresso powder
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 1/2 cup Stevia
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon Kosher salt

Glaze Ingredients

  • 1 ounce semi-sweet chocolate
  • 1 tablespoon butter


  1. Heat butter, unsweetened chocolate, milk, preserves and espresso powder together in a small saucepot until melted. Stir occasionally with a whisk.
  2. Allow to slightly cool, then whisk in the egg yolk and vanilla. Add Stevia and whisk until smooth. Set aside to cool.
  3. In electric mixture beat egg whites and cream of tartar until stiff peaks form. Add half of the egg white mixture to chocolate mixture and fold in gently to blend. Fold in the rest of egg whites with the flour and salt. Do not over-mix or torte will lose volume and be flat.
  4. Pour into an 8-inch round cake pan that has been greased and lined with a piece of circular parchment paper. Bake in preheated oven at 350 degrees for about 20 to 25 minutes or until a toothpick inserted in the center comes out relatively clean. Do not over-bake.
  5. Cool cake completely on a metal rack. Use a paring knife around the outside to loosen cake from pan.
  6. To make glaze, melt semisweet chocolate and butter together in a sauce pan and drizzle over the top of completely cooled cake.