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