Description:
Indulge in this decadent yet guilt-free Keto Chocolate Roll Cake! With a rich chocolate sponge and creamy, low-carb filling, this dessert is perfect for satisfying your sweet tooth while keeping your carbs in check. Soft, moist, and with a beautiful swirl, it’s an impressive treat for any occasion, all while staying keto-friendly.
Ingredients:
For the Cake:
- 4 large eggs, separated
- 1/2 cup erythritol or preferred keto sweetener
- 1/4 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp salt
For the Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup mascarpone cheese or cream cheese, softened
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
For the Chocolate Ganache Topping (optional):
- 1/4 cup sugar-free dark chocolate chips
- 2 tbsp heavy cream
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C) and line a baking sheet (around 10×15 inches) with parchment paper.
- In a medium bowl, beat the egg whites until soft peaks form, gradually adding half of the erythritol until stiff peaks form.
- In another bowl, whisk together the egg yolks, remaining erythritol, vanilla extract, and cocoa powder until smooth.
- Gently fold in the almond flour, baking powder, and salt into the egg yolk mixture.
- Fold the egg whites into the yolk mixture in batches until fully combined and smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for 10-12 minutes or until the cake springs back when touched.
2. Roll the Cake:
- While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper.
- Roll the cake (with the towel) from the short end into a tight log. Allow it to cool completely.
3. Prepare the Filling:
- In a bowl, beat the heavy whipping cream until stiff peaks form.
- In another bowl, mix the mascarpone cheese, powdered erythritol, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.
4. Assemble the Cake:
- Once the cake has cooled, gently unroll it.
- Spread the filling evenly over the surface, leaving a small border around the edges.
- Re-roll the cake tightly (without the towel) and transfer to a serving plate.
5. Optional Ganache Topping:
- Heat the sugar-free chocolate chips and heavy cream together in the microwave in 30-second intervals, stirring until smooth.
- Drizzle the ganache over the top of the rolled cake.
6. Chill and Serve:
- Refrigerate the roll cake for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Facts (per serving, 10 servings):
- Calories: 160
- Fat: 14g
- Protein: 5g
- Total Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g