Keto Deluxe Chocolate Roll
Indulge in the decadent flavors of the Keto Deluxe Chocolate Roll—a show-stopping low-carb dessert that's as stunning as it is satisfying. This gluten-free treat features a rich, chocolatey sponge made with nutrient-packed almond flour and unsweetened cocoa powder, sweetened with erythritol for guilt-free indulgence. The creamy mascarpone and vanilla filling adds a luscious texture, perfectly complementing the light and airy cake layer. Whether you're celebrating a special occasion or simply treating yourself, this keto-friendly chocolate roll is a crowd-pleaser that’s both elegant and easy to prepare. With just 20 minutes of prep time and minimal effort, you’ll enjoy a dessert that's sugar-free but full of flavor, perfect for chilled slices that melt in your mouth.
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Recipe Information
Ingredients
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 cup Almond flour
- 0.75 cup Erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
- 0.75 cup Mascarpone cheese
- 0.5 cup Powdered erythritol
- 1 teaspoon Vanilla extract (for filling)
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 cocoa powder, almond flour, erythritol, baking powder, and salt.
In a separate large bowl, beat the eggs with an electric mixer until pale and creamy, about 4-5 minutes. Add vanilla extract and mix until combined.
Gently fold the dry mixture into the beaten eggs until well incorporated.
Pour the batter into the prepared jelly roll pan, spreading it evenly using a spatula.
Bake in the preheated oven for 12-15 minutes, or until the top springs back when lightly touched.
While the cake is baking, prepare the filling. In a medium bowl, whisk together the mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
Once the cake is done, remove it from the oven and let it cool for about 5 minutes in the pan.
Spread a clean kitchen towel on a flat surface and dust it lightly with cocoa powder. Invert the cake onto the towel carefully.
While the cake is still warm, spread an even layer of the mascarpone filling over the top.
Starting from a short side, gently roll the cake and filling together, using the towel to assist in rolling but do not roll it into the towel.
Tightly wrap the assembled roll in plastic wrap and refrigerate for at least 1 hour to set.
Once set, unwrap the chocolate roll, slice, and serve chilled.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 5.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 625 mg | 48% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2227 mg | 47% | |
*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.
