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Description
A delicious sugar-free and keto-friendly chocolate Swiss roll cake that satisfies your sweet cravings without the guilt.
Ingredients
Scale
- 4 large eggs, separated
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 tbsp powdered erythritol or monk fruit sweetener (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- Beat egg yolks with sweetener until pale and thick. Mix in vanilla extract.
- In a separate bowl, whisk egg whites until stiff peaks form.
- Combine cocoa powder, almond flour, baking powder, and salt. Fold into egg yolk mixture.
- Gently fold in beaten egg whites until fully incorporated.
- Spread batter evenly on the prepared baking sheet. Bake for 12-15 minutes.
- Let cake cool slightly, then roll it up in a clean kitchen towel to shape.
- Whip cream with sweetener until stiff. Unroll cake, spread cream, then roll again.
- Chill for 1 hour before slicing and serving.
Notes
- Store in the refrigerator for up to 3 days.
- Use a sugar-free frosting if preferred.
- Ensure egg whites are at room temperature for better volume.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg