Low Carb Chocolate Roll Cake
Indulge without guilt with this stunning Low Carb Chocolate Roll Cake, a perfect dessert for satisfying your sweet tooth while staying on track with your diet. This recipe features a light and fluffy almond flour and cocoa sponge, sweetened with granulated erythritol, and paired with a rich and creamy whipped filling. The sugar-free dark chocolate chips add bursts of decadence in every bite. With just 20 minutes of prep time and simple techniques like folding egg whites and rolling the cooled cake, it's a treat that looks bakery-worthy but is surprisingly easy to make. Designed for keto or low-carb lifestyles, this dessert is as delicious as it is diet-friendly. Ideal for parties, celebrations, or a homemade indulgence, it’s sure to become a favorite on your dessert rotation.
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Recipe Information
Ingredients
- 3 tablespoons Almond flour
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking powder
- 4 large Eggs
- 0.5 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 0.5 cup Dark chocolate chips, sugar-free
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
In a large bowl, whisk the egg yolks with 1/4 cup of granulated erythritol until the mixture is pale and creamy, then stir in the vanilla extract.
In a separate bowl, sift together almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture and mix until well combined.
In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup erythritol and continue to beat until stiff peaks form.
Carefully fold the egg whites into the chocolate batter mixture, a third at a time, until fully incorporated.
Spread the batter evenly onto the prepared baking pan. Tap gently to remove any air bubbles.
Bake in the preheated oven for approximately 12-14 minutes or until the cake springs back when lightly touched.
While the cake bakes, prepare the filling by whipping the heavy cream with an additional tablespoon of erythritol until it holds stiff peaks.
Once the cake is baked, remove from the oven and let it cool slightly, about 2 minutes. Place a piece of parchment paper on a flat surface and dust lightly with cocoa powder.
Carefully flip the cake onto the prepared paper. Gently peel off the original parchment liner.
Spread the whipped cream evenly across the cake's surface, leaving a 1/2 inch border around the edges.
Sprinkle the sugar-free dark chocolate chips over the whipped cream.
Using the parchment paper, carefully roll the cake from the short edge, peeling away the paper as you go to create a tight roll.
Let the roll chill in the refrigerator for at least one hour. This helps set the cake and filling.
Slice and serve your beautiful low-carb chocolate roll cake.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 2.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1077 mg | 23% | |
*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.
