Low Carb Chocolate Swiss Roll
Indulge guilt-free with this irresistibly rich Low Carb Chocolate Swiss Roll, a decadent treat crafted for those embracing a keto or low-carb lifestyle. Featuring a light and airy almond flour sponge infused with unsweetened cocoa powder, this dessert is sweetened with erythritol for a sugar-free twist. Rolled to perfection with a creamy, velvety filling of softened cream cheese, heavy cream, and powdered erythritol, every slice embodies a delightful balance of flavor and texture. With just 20 minutes of prep time and a quick bake, this gluten-free Swiss roll is as easy as it is impressive—perfect for special occasions or everyday indulgence. Serve chilled and savor the luscious layers of chocolatey goodness while staying mindful of your carb goals.
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Recipe Information
Ingredients
- 0.5 cups almond flour
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 4 units large eggs, separated
- 0.75 cups granulated erythritol
- 1 teaspoon vanilla extract
- 0.75 cups heavy cream
- 2 tablespoons powdered erythritol
- 4 ounces cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated erythritol, continuing to beat until stiff peaks form.
In another bowl, beat the egg yolks, vanilla extract, and remaining 1/4 cup of granulated erythritol until thick and pale.
Gently fold the almond flour mixture into the egg yolk mixture. Then, fold the egg whites into the batter until just combined.
Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes until the cake springs back when lightly touched.
Remove the cake from the oven and let it cool for a few minutes. Then, place a kitchen towel dusted with cocoa powder over the top and carefully flip the cake out of the pan onto the towel. Peel away the parchment paper.
While still warm, roll the cake up with the towel starting from the narrow end. Allow it to cool completely while rolled.
Prepare the filling by beating the cream cheese until smooth. Add the heavy cream and powdered erythritol and beat until fluffy.
Unroll the cooled cake, and spread the cream cheese filling evenly over the cake, leaving a small border. Roll the cake back up, this time without the towel.
Chill the Swiss roll for at least 1 hour before slicing to serve.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 8.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1303 mg | 28% | |
*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.
