Sugar-Free Deluxe Chocolate Roll
Indulge in guilt-free decadence with this Sugar-Free Deluxe Chocolate Roll, a rich and airy dessert perfect for any occasion. Crafted with almond flour and cocoa powder, this gluten-free and low-carb treat is naturally sweetened with erythritol and stevia, offering a satisfying sweetness without added sugar. The light, fluffy sponge cake is rolled with a velvety sugar-free dark chocolate ganache, then elegantly topped with a sprinkling of unsweetened shredded coconut for a touch of texture and flavor. Ideal for those seeking keto-friendly or diabetic-friendly recipes, this show-stopping dessert is easier to make than it looks, with just 30 minutes of prep time. Perfectly chilled and sliced, it’s stunning on a dessert table and pairs beautifully with a fresh cup of coffee or tea.
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Recipe Information
Ingredients
- 80 grams Almond flour
- 20 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 100 grams Erythritol (granulated)
- 2 tablespoons Stevia (powdered)
- 240 ml Heavy cream
- 100 grams Sugar-free dark chocolate
- 30 grams Unsweetened shredded coconut
Instructions
Preheat your oven to 180°C (350°F). Line a 23x33 cm (9x13 inch) baking tray with parchment paper.
In a bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs with 70 grams of erythritol until light and fluffy, about 5 minutes using a hand mixer.
Gently fold in the vanilla extract and dry ingredients into the egg mixture, ensuring not to deflate the eggs.
Pour the cake batter into the prepared baking tray, spreading it evenly.
Bake in the preheated oven for about 12-15 minutes until the cake springs back when touched lightly.
While the cake bakes, prepare a clean kitchen towel and sprinkle it lightly with the remaining erythritol.
Once baked, turn the cake out onto the towel, remove the parchment paper, and roll the cake gently with the towel starting from the short edge. Let it cool completely.
In a saucepan over low heat, combine the heavy cream and sugar-free dark chocolate. Stir constantly until the chocolate is melted and the ganache is smooth.
Set the ganache aside to cool to room temperature. It will thicken as it cools.
Once the cake is cool, carefully unroll it and spread a layer of the chocolate ganache evenly on top, saving a bit for the topping.
Reroll the cake and place it seam side down on a serving platter.
Cover the roll with the remaining chocolate ganache.
Sprinkle the unsweetened shredded coconut on top for garnish.
Chill the roll in the fridge for at least 2 hours before serving to set properly.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 6.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1427 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.
