Low Carb Chocolate Roll Cake

Indulge your sweet tooth without breaking your diet with this decadent Low Carb Chocolate Roll Cake. Perfectly moist and fluffy, this keto-friendly dessert combines rich cocoa flavor with a creamy whipped filling, all wrapped into an elegant spiral. Made with wholesome ingredients like almond flour, granulated erythritol, and sugar-free dark chocolate chips, this gluten-free treat is as delightful to the palate as it is easy on the carbs. The light sponge cake is rolled with velvety whipped cream and chocolate, then chilled for the perfect texture. Ready in under 40 minutes and ideal for special occasions or guilt-free indulgence, this show-stopping dessert will prove that low-carb living can be downright irresistible.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:14 mins

Total Time:34 mins

Servings: 8

Ingredients

• 3 tablespoons Almond flour
• 2 tablespoons Cocoa powder
• 1 teaspoon Baking powder
• 4 large Eggs
• 0.5 cup Granulated erythritol
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 0.5 cup Dark chocolate chips, sugar-free
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

Step 2

In a large bowl, whisk the egg yolks with 1/4 cup of granulated erythritol until the mixture is pale and creamy, then stir in the vanilla extract.

Step 3

In a separate bowl, sift together almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture and mix until well combined.

Step 4

In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup erythritol and continue to beat until stiff peaks form.

Step 5

Carefully fold the egg whites into the chocolate batter mixture, a third at a time, until fully incorporated.

Step 6

Spread the batter evenly onto the prepared baking pan. Tap gently to remove any air bubbles.

Step 7

Bake in the preheated oven for approximately 12-14 minutes or until the cake springs back when lightly touched.

Step 8

While the cake bakes, prepare the filling by whipping the heavy cream with an additional tablespoon of erythritol until it holds stiff peaks.

Step 9

Once the cake is baked, remove from the oven and let it cool slightly, about 2 minutes. Place a piece of parchment paper on a flat surface and dust lightly with cocoa powder.

Step 10

Carefully flip the cake onto the prepared paper. Gently peel off the original parchment liner.

Step 11

Spread the whipped cream evenly across the cake's surface, leaving a 1/2 inch border around the edges.

Step 12

Sprinkle the sugar-free dark chocolate chips over the whipped cream.

Step 13

Using the parchment paper, carefully roll the cake from the short edge, peeling away the paper as you go to create a tight roll.

Step 14

Let the roll chill in the refrigerator for at least one hour. This helps set the cake and filling.

Step 15

Slice and serve your beautiful low-carb chocolate roll cake.

Step 16

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(698.3g)

Amount per serving	% Daily Value*
Calories	1796.3

Total Fat 149.4g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 984mg	0%
Sodium 1404.7mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 37.6g	0%
Total Sugars 2.1g
Protein 38.9g	0%

Vitamin D 164IU	0%
Calcium 244.0mg	0%
Iron 13.6mg	0%
Potassium 1077mg	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: 60.8%

Protein: 7.0%

Carbs: 32.1%