Sugar-Free Classic Swiss Roll
Indulge in the guilt-free elegance of this Sugar-Free Classic Swiss Roll, a light and airy dessert that satisfies your sweet tooth without the added sugar. Made with almond flour, this gluten-free delicacy features a fluffy sponge cake rolled around a luscious, sugar-free whipped cream filling. With just 20 minutes of prep time and a quick 12 minutes in the oven, it’s an easy yet impressive dessert for any occasion. The recipe is naturally sweetened with your choice of sugar substitute, making it perfect for keto and low-carb enthusiasts. A dusting of unsweetened cocoa powder adds a hint of richness, while the delicate texture ensures every bite melts in your mouth. Serve this stunning creation chilled for a show-stopping centerpiece that’s as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Sugar substitute
- 1 teaspoon Vanilla extract
- 60 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 250 milliliters Heavy cream
- 2 tablespoons Sugar-free sweetener (for whipping cream)
- 1 tablespoon Unsweetened cocoa powder (optional for dusting)
Instructions
Preheat your oven to 180°C (356°F) and line a 10x15 inch jelly roll pan with parchment paper.
Separate the egg whites from the yolks. In a large bowl, whisk the egg yolks with the sugar substitute and vanilla extract until the mixture is light and frothy.
In another bowl, sift together the almond flour, baking powder, and salt.
Gently fold the dry ingredients into the egg yolk mixture until combined.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Gradually fold the egg whites into the batter, being careful not to deflate them.
Pour the batter onto the prepared jelly roll pan, spreading it evenly with a spatula.
Bake in the preheated oven for about 10-12 minutes, or until the sponge is firm to touch and lightly golden.
Remove from the oven and let it cool for a few minutes. Then, gently roll the cake up with the parchment paper inside and let it cool completely.
While the cake is cooling, whip the heavy cream with the sugar-free sweetener until it forms soft peaks.
Once the cake is completely cool, gently unroll it and spread the whipped cream evenly over the surface.
Carefully roll the cake back up, this time without the parchment paper. Dust the top with unsweetened cocoa powder if desired.
Refrigerate for at least an hour before slicing and serving.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 247 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 337 mg | 7% | |
*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.
