Preheat oven to 350 degrees F.

Line a 10 inch spring form pan with parchment and spray with olive oil cooking spray.

In a heat proof bowl over gently simmering water, melt butter and chocolate together. Stir until smooth. Set aside.

In a stand mixer,stir egg yolks and swerve until combined.

Gradually pour in melted chocolate mixture into yolks.

Add in chocolate stevia and almond butter and stir until combined.

In another bowl use an electric mixer to beat egg whites until stiff peaks form.

Fold them into the chocolate almond mixture until combined.

Pour into pan and bake 35 minutes. Torte will be very moist in the middle.

Transfer torte to a wire rack and cool completely in pan about 1 hour.

Once cool, remove from pan and top with optional toppings if desired.

Refrigerate left overs if whipped cream topping has been added. Does not need refrigeration if no topping has been added.