Low Carb Classic Swiss Roll
Delight in the guilt-free indulgence of this Low Carb Classic Swiss Roll, a heavenly dessert that’s as elegant as it is easy to make. Crafted with almond flour and unsweetened cocoa powder, this sponge cake is light, moist, and completely gluten-free, making it perfect for those on a keto or low-carb diet. The delicate sweetness comes from erythritol, a sugar-free alternative, while a fluffy whipped cream filling adds a luxurious, creamy contrast. Carefully rolled into its signature spiral shape and chilled for the perfect texture, this dessert is a show-stopping centerpiece that’s ideal for special occasions or an everyday treat. Ready in under 40 minutes and low in carbs without sacrificing flavor, it's a must-try for health-conscious bakers seeking a classic, crowd-pleasing, and guilt-free delight!
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Recipe Information
Ingredients
- 65 grams almond flour
- 15 grams cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 4 large eggs
- 70 grams erythritol sweetener (granulated)
- 1 teaspoon vanilla extract
- 180 milliliters whipping cream
- 30 grams powdered erythritol
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat the oven to 180°C (356°F). Line a 20cm x 30cm (8x12 inches) jelly roll pan with parchment paper, ensuring the paper goes up the sides as well.
In a small bowl, sift together the almond flour, cocoa powder, baking powder, and a pinch of salt to remove any lumps.
Separate the eggs into yolks and whites. In a large mixing bowl, beat the egg yolks and erythritol until pale and creamy. Stir in the vanilla extract.
In a clean bowl, whisk the egg whites until stiff peaks form.
Gently fold the almond flour mixture into the egg yolk mixture. Ensure there are no streaks of the dry mixture visible.
Gradually fold the egg whites into the almond flour and yolk mixture, being careful not to deflate the batter. Mix until just combined and smooth.
Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula.
Bake for about 10-12 minutes or until the cake springs back when lightly pressed.
While the cake is baking, prepare a clean kitchen towel and generously dust it with powdered erythritol.
Once the cake is baked, immediately turn it out onto the prepared towel and peel away the parchment paper. Roll the cake up gently in the towel from the short side and allow it to cool completely.
For the filling, whisk the whipping cream with powdered erythritol and vanilla extract until medium peaks form.
Once the cake is completely cool, unroll it carefully. Spread the whipped cream filling evenly over the cake and re-roll it tightly without the towel.
Wrap the Swiss roll in parchment paper and place it in the refrigerator to set for at least 1 hour.
Slice and serve chilled for the best texture.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 4.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 271 mg | 21% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 513 mg | 11% | |
*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.
