Keto Chocolate Roll Cake
Indulge your sweet tooth while staying true to your low-carb lifestyle with this decadent Keto Chocolate Roll Cake. This stunning dessert features a fluffy, almond-flour-based chocolate sponge cake filled with a luscious cream cheese and whipped cream filling, all wrapped up in a spiral of keto-friendly elegance. The pièce de résistance? A silky, sugar-free chocolate ganache that coats the roll for an irresistible finish. With just 25 minutes of prep and simple ingredients like cocoa powder, erythritol, and unsweetened chocolate, this recipe is perfect for those looking to enjoy a guilt-free yet show-stopping treat. Whether you’re entertaining guests or craving a special dessert for yourself, this keto cake will satisfy every chocolate lover’s dream while keeping carbs at bay. Perfectly indulgent and low-carb, it's the ultimate blend of flavor and health-conscious delight!
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Recipe Information
Ingredients
- 60 grams almond flour
- 30 grams cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 80 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 180 ml heavy cream
- 100 grams cream cheese
- 60 grams unsweetened chocolate
- 60 grams unsalted butter
- 0.5 teaspoon stevia extract
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
In a medium bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs with an electric mixer until they become frothy. Gradually add the erythritol sweetener while continuing to beat until the mixture is thick and pale.
Add vanilla extract to the egg mixture and mix well.
Gently fold the dry ingredients into the egg mixture until fully combined.
Pour the batter evenly into the prepared pan, spreading it gently with a spatula to ensure even coverage.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
While the cake is baking, prepare the filling. In a separate bowl, beat the heavy cream until stiff peaks form.
In another bowl, beat the cream cheese until smooth. Carefully fold the whipped cream into the cream cheese until well incorporated.
Once the cake is baked, remove it from the oven and cool for a few minutes before turning it out onto a clean kitchen towel dusted with cocoa powder.
Gently peel away the parchment paper, then roll the cake in the towel from the short side to form a spiral. Let it cool completely.
For the chocolate ganache, melt the unsweetened chocolate and butter together in a microwave-safe bowl or over a double boiler. Stir in the stevia extract until smooth.
Unroll the cooled cake and spread the cream filling evenly over the surface. Roll it back up tightly.
Pour the chocolate ganache over the roll, ensuring that it is evenly coated. Refrigerate for at least 1 hour before serving to set the ganache.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 7.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
