Sugar-Free Coffee Roll
Indulge in the decadence of a *Sugar-Free Coffee Roll*—a light, airy sponge cake infused with the robust flavor of espresso and perfectly complemented by a luscious, creamy filling. This low-carb dessert uses erythritol for sweetness, making it an ideal treat for those watching their sugar intake. The sponge is crafted from carefully folded egg whites and yolks, creating a delicate structure, while a whipped cream filling enhanced with sugar-free vanilla pudding mix adds a rich, velvety texture. Finished with a dusting of unsweetened cocoa powder for a touch of sophistication, this coffee roll is not only visually stunning but also naturally gluten-free when using the right flour alternatives. Perfect for coffee lovers and anyone seeking a guilt-free dessert, this refined treat is as satisfying as it is simple to make. Great for gatherings or an indulgent snack, it's a showstopping sugar-free delight!
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Recipe Information
Ingredients
- 80 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 4 large Eggs
- 80 grams Erythritol or preferred sugar substitute
- 1 teaspoon Vanilla extract
- 2 teaspoons Instant espresso powder
- 2 tablespoons Unsweetened almond milk
- 240 milliliters Heavy cream
- 2 tablespoons Sugar-free vanilla pudding mix
- 1 tablespoon Unsweetened cocoa powder, for dusting
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch baking tray with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the eggs, placing the whites in a clean mixing bowl and the yolks in another bowl.
Beat the egg whites on high speed until stiff peaks form. Gradually add 40 grams of erythritol, beating until glossy.
In the bowl with egg yolks, add the remaining erythritol, vanilla extract, and espresso powder. Beat until thick and pale.
Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the mixture.
Sift the flour mixture over the egg mixture and gently fold until just combined.
Pour the batter into the prepared baking tray and spread it evenly. Bake for 10-12 minutes or until the sponge springs back when gently pressed.
While the cake is baking, lay a clean kitchen towel on your work surface and dust it with cocoa powder.
After baking, immediately turn the cake out onto the cocoa-powder-dusted towel and carefully peel off the parchment paper.
Starting from a short edge, roll the warm cake with the towel into a tight roll. Let it cool completely on a wire rack.
For the filling, in a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the sugar-free vanilla pudding mix and beat until the filling is stiff.
Once the cake is cool, carefully unroll it. Spread the coffee-flavored cream evenly over the surface.
Re-roll the cake without the towel. Transfer it to a serving platter, seam side down.
Dust the top with a bit more cocoa powder if desired, slice, and serve.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 536 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.
