Sugar-Free Chocolate Swiss Roll
Indulge in the decadence of a Sugar-Free Chocolate Swiss Roll, a guilt-free dessert that combines rich chocolate flavors with a light, airy texture—all without added sugar. This delicious treat features a moist almond flour and cocoa sponge, sweetened naturally with xylitol or erythritol, and filled with a luscious sugar-free dark chocolate whipped cream. Impressively simple to prepare, this recipe is perfect for those seeking low-carb or diabetic-friendly desserts. Rolled to perfection and chilled for ultimate flavor, the Swiss roll boasts a stunning presentation that’s as delightful to serve as it is to savor. Whether for special occasions or everyday indulgence, this recipe is a must-try for chocoholics looking to maintain a health-conscious lifestyle!
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Recipe Information
Ingredients
- 60 grams Almond flour
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 100 grams Xylitol or erythritol
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 100 grams Sugar-free dark chocolate
- 30 grams Unsalted butter
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.
In a medium bowl, sift together the almond flour, cocoa powder, and baking powder to remove any lumps.
Separate the egg whites from the yolks and place them in two separate bowls.
Add the xylitol or erythritol to the bowl with the egg yolks and beat them together with vanilla extract using a hand mixer until the mixture is smooth and pale in color.
Gently fold the dry ingredients into the beaten egg yolks mixture until well combined.
In the second bowl, beat the egg whites with the salt until stiff peaks form.
Carefully fold the beaten egg whites into the chocolate batter in three additions. This ensures the mixture remains airy and light.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
Bake in the preheated oven for 10-12 minutes, or until the cake is springy to the touch.
Remove from the oven and let the cake cool for a few minutes. Then, place a kitchen towel over the cake and roll it up with the parchment paper while still warm. Let it cool completely in rolled form.
To prepare the filling, melt the sugar-free dark chocolate and unsalted butter together in a small saucepan over low heat, stirring until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the melted chocolate into the whipped cream until well combined.
Once the cake is cool, carefully unroll it and spread the chocolate cream filling evenly over the surface.
Re-roll the cake gently, peeling away the parchment paper as you roll.
Chill the Swiss roll in the refrigerator for at least 30 minutes before slicing.
Serve chilled for best results.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 3.9 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 353 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1415 mg | 30% | |
*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.
