Diabetic Espresso Cream Roll

Indulge guilt-free with this luscious Diabetic Espresso Cream Roll, a dessert that perfectly combines rich coffee flavors with a light, airy texture. Designed with diabetics in mind, this low-carb cake roll swaps traditional sugar for stevia, making it a healthier yet equally decadent option. The fluffy cocoa-almond sponge is infused with a hint of instant espresso powder and rolled around a creamy mascarpone and whipped espresso filling. This show-stopping dessert is not only quick to prepare, with just 20 minutes of prep time, but also beautifully versatile—garnish with a dusting of cocoa or stevia for an elegant touch. Ideal for special occasions or everyday indulgence, this diabetic-friendly recipe is proof that dessert doesn’t have to be off-limits.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 large Eggs
• 6 tablespoons Stevia or other sugar substitute
• 1 teaspoons Vanilla extract
• 3 tablespoons Unsweetened cocoa powder
• 3 tablespoons Almond flour
• 0.5 teaspoons Baking powder
• 2 teaspoons Instant espresso powder
• 1 cup Heavy cream
• 4 oz Mascarpone cheese
• 2 tablespoons Stevia (for filling)
• 2 tablespoons Espresso (brewed, cooled)
• 1 teaspoon Powdered stevia (optional for garnish)
• 1 teaspoon Unsweetened cocoa powder (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it slightly overhangs for easy removal later.

Step 2

Separate the eggs, placing yolks in one bowl and whites in another. Beat the egg yolks with 4 tablespoons of stevia and vanilla extract until pale and creamy.

Step 3

In a separate bowl, sift the unsweetened cocoa powder, almond flour, baking powder, and instant espresso powder together. Gradually fold this dry mixture into the yolk mixture.

Step 4

Using clean beaters, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful to keep the batter light and airy.

Step 5

Spread the batter evenly into the prepared jelly roll pan. Bake for 8–10 minutes or until the cake is springy to the touch.

Step 6

Remove the cake from the oven and let it cool for 2–3 minutes. Place a clean kitchen towel over the cake, then place a baking rack or a cutting board on top and gently flip the cake over to release it onto the towel. Carefully peel off the parchment paper. While still warm, roll the cake (with the towel) into a log shape and set aside to cool completely.

Step 7

To prepare the filling, whip the heavy cream until soft peaks form. Add the mascarpone cheese, 2 tablespoons of stevia, and the brewed espresso. Continue whipping until the filling is smooth and thick enough to spread.

Step 8

Once the cake is completely cool, gently unroll it. Spread the espresso cream filling evenly over the surface, leaving a 1/2-inch border at the edges. Carefully re-roll the cake, using the towel to guide you.

Step 9

Transfer the roll to a serving platter, seam side down. Dust with powdered stevia and cocoa powder, if desired.

Step 10

Refrigerate the cake for at least 1 hour before slicing and serving. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(642.0g)

Amount per serving	% Daily Value*
Calories	1745.8

Total Fat 159.1g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat g
Cholesterol 1146.2mg	0%
Sodium 609.1mg	0%
Total Carbohydrate 23.9g	0%
Dietary Fiber 8.4g	0%
Total Sugars 2.3g
Protein 37.6g	0%

Vitamin D 164IU	0%
Calcium 336.9mg	0%
Iron 7.0mg	0%
Potassium 737.5mg	0%

*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.

Source of Calories

Fat: 85.3%

Protein: 9.0%

Carbs: 5.7%