Low Carb Deluxe Chocolate Roll
Indulge in the decadence of a guilt-free dessert with this **Low Carb Deluxe Chocolate Roll**, a perfect treat for chocolate lovers following a low-carb or keto lifestyle. This rich yet airy chocolate roll features a moist almond flour and cocoa-based sponge, naturally sweetened with erythritol, and filled with a luscious chocolate whipped cream made from sugar-free dark chocolate and heavy cream. The unique technique of rolling the cake while warm ensures the perfect swirl without cracks, creating a bakery-worthy presentation. With just 20 minutes of prep time, this dessert is as quick as it is satisfying. Whether served at a dinner party or enjoyed as a personal indulgence, this **low-carb chocolate roll** delivers on taste, texture, and elegance, all while being completely gluten-free and sugar-free. Perfect for curbing cravings without the carbs!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon sea salt
- 0.75 cup granulated erythritol
- 4 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup heavy cream
- 0.5 cup dark chocolate (sugar-free, melted)
- 0.5 cup powdered erythritol
- 0.25 teaspoon xanthan gum
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, ensuring it hangs over the edges for easy removal.
In a large mixing bowl, combine almond flour, unsweetened cocoa powder, baking powder, sea salt, and granulated erythritol. Whisk until well combined.
In a separate bowl, beat the eggs with an electric mixer until they become light and frothy. Add vanilla extract and mix again.
Gently fold the egg mixture into the dry ingredients until well combined.
Pour the batter onto the prepared jelly roll pan, spreading evenly with a spatula.
Bake in the preheated oven for about 10-12 minutes or until the cake springs back when touched.
While the cake is baking, prepare the filling. In a bowl, whip the heavy cream until soft peaks form. Gently fold in the melted dark chocolate and powdered erythritol until smooth.
Once the cake is done baking, remove from the oven and let cool for a few minutes. While still warm, carefully roll the cake along with the parchment paper into a log, starting from the short end. This will help shape the cake roll and prevent cracking.
Unroll the cake and spread the chocolate filling evenly over the surface. Re-roll the cake without the parchment paper, ensuring it maintains its shape.
Chill in the refrigerator for at least 1 hour before slicing and serving.
Dust with extra powdered erythritol, if desired, before serving.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 424.1 g | 154% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 6.3 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 547 mg | 42% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 2938 mg | 63% | |
*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.
