Sugar-Free Chocolate Roll Cake
Indulge guilt-free with this Sugar-Free Chocolate Roll Cake, a heavenly dessert that's both rich and light! Made with almond flour and sweetened with erythritol, this gluten-free and sugar-free recipe is perfect for those following keto or low-carb diets. The airy chocolate sponge is crafted by folding fluffy egg whites into a velvety egg yolk mixture, creating a soft and flexible cake that rolls seamlessly. A creamy filling of whipped cream cheese, heavy cream, and vanilla adds a luscious contrast to the deep chocolate flavor. Ready in under 40 minutes, this impressive dessert is ideal for special occasions or everyday cravings, delivering all the decadence you love with none of the added sugar.
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Recipe Information
Ingredients
- 60 grams Almond flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs, separated
- 80 grams Erythritol or other sugar substitute
- 1 teaspoon Vanilla extract
- 200 grams Cream cheese, softened
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract for filling
- 40 grams Erythritol or other sugar substitute for filling
Instructions
Preheat your oven to 180°C (350°F) and line a jelly roll pan with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the egg yolks with 80 grams of erythritol and 1 teaspoon of vanilla extract until thick and pale. Set aside.
In a separate bowl, beat the egg whites until they form stiff peaks.
Gently fold the egg whites into the egg yolk mixture, ensuring not to deflate them.
Sift the dry ingredients over the egg mixture and gently fold to combine until no streaks remain.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when gently touched.
While the cake is baking, prepare the filling by beating the softened cream cheese with 40 grams of erythritol, 120 ml of heavy cream, and 1 teaspoon of vanilla extract until smooth and creamy.
Once the cake is done, remove it from the oven and allow it to cool slightly. Lay a clean kitchen towel on the countertop, dust it lightly with cocoa powder, and invert the cake onto the towel.
Carefully peel off the parchment paper and roll the cake up with the towel from one short end to the other, then leave it to cool completely.
Once cool, unroll the cake and spread the cream filling evenly over the surface.
Gently roll the cake back up (without the towel) and place it seam-side down on a serving plate. Refrigerate for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 11.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 882 mg | 19% | |
*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.
