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Paleo Plum Torte


  • 1 cup paleo or other gluten free flour  [I used 1/4+1/8 c almond flour 1/4 c coconut flour, 1/4 c arrowroot flour, 1/8 c tapioca flour]
  • 1 tsp gluten-free baking powder
  • pinch salt
  • 1/2 cup [8 tbs] unsalted butter room temperature
  • 2/3 cup + 2 tsp Swerve [If using sugar or honey increase to 3/4 c + 1 tbsp] 
  • 2 eggs
  • 12 small plums pitted and halved [24 pieces - I used Italian Purple Plums]
  • 1 tsp ground cinnamon
  • juice of 1/4 lemon [optional]


  • Preheat the oven to 350.
  • If desired, line a 9-inch springform pan with parchment. There's no need to grease the pan.
  • In a small bowl, combine the flour, baking powder, and salt.
  • In a mixer or by hand, cream the butter and the 2/3 c Swerve.
  • Add the eggs one at a time until incorporated.
  • Add the flour mixture by the spoonful until incorporated.
  • Drop the thick, sticky batter into the bottom of the pan by the spoonful and spread evenly with a spatula or with your fingers.
  • Cover the batter with the halved plums, skin-side up.
  • If desired, squeeze the 1/4 lemon evenly over the top of the plums, careful to remove any wayward seeds.
  • Sprinkle the 2 tsp Swerve and cinnamon over the top of the torte.
  • Bake for 45-50 minutes, until the centre tests clean with a toothpick or knife.
  • Cool for at least 30 minutes before slicing and serving. 


Inspired by Marian Burros Plum Torte from Cooking for Comfort
1/8 Torte Contains 241 Calories, 4g Protein, 16 g Fat, 4g Fibre, 36 Total Carbs, 16 Net Carbs