Low Carb Chocolate Swiss Roll

Indulge in the decadent flavors of this Low Carb Chocolate Swiss Roll, a guilt-free dessert that’s perfect for satisfying your sweet tooth while sticking to a keto-friendly or low-carb lifestyle. This airy chocolate sponge cake, made with almond flour and unsweetened cocoa powder, is delicately rolled and layered with a rich and creamy filling of whipped cream cheese and powdered erythritol. The recipe combines luscious textures and bold flavors, all while keeping sugar to a minimum with the use of granulated erythritol. Ready in just 35 minutes, this show-stopping dessert is both sophisticated and surprisingly simple to prepare. Perfect for holidays, celebrations, or an everyday treat, it’s a must-try for anyone craving a low-carb dessert that doesn’t compromise on taste.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 0.5 cups almond flour
• 0.25 cups unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 4 units large eggs, separated
• 0.75 cups granulated erythritol
• 1 teaspoon vanilla extract
• 0.75 cups heavy cream
• 2 tablespoons powdered erythritol
• 4 ounces cream cheese, softened

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.

Step 2

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.

Step 3

In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated erythritol, continuing to beat until stiff peaks form.

Step 4

In another bowl, beat the egg yolks, vanilla extract, and remaining 1/4 cup of granulated erythritol until thick and pale.

Step 5

Gently fold the almond flour mixture into the egg yolk mixture. Then, fold the egg whites into the batter until just combined.

Step 6

Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes until the cake springs back when lightly touched.

Step 7

Remove the cake from the oven and let it cool for a few minutes. Then, place a kitchen towel dusted with cocoa powder over the top and carefully flip the cake out of the pan onto the towel. Peel away the parchment paper.

Step 8

While still warm, roll the cake up with the towel starting from the narrow end. Allow it to cool completely while rolled.

Step 9

Prepare the filling by beating the cream cheese until smooth. Add the heavy cream and powdered erythritol and beat until fluffy.

Step 10

Unroll the cooled cake, and spread the cream cheese filling evenly over the cake, leaving a small border. Roll the cake back up, this time without the towel.

Step 11

Chill the Swiss roll for at least 1 hour before slicing to serve.

Nutrition Facts

Serving size	(785.2g)

Amount per serving	% Daily Value*
Calories	1731.7

Total Fat 151.2g	0%
Saturated Fat 72.8g	0%
Polyunsaturated Fat g
Cholesterol 1049.5mg	0%
Sodium 1751.3mg	0%
Total Carbohydrate 231.9g	0%
Dietary Fiber 26.6g	0%
Total Sugars 8.3g
Protein 54.7g	0%

Vitamin D 164IU	0%
Calcium 400.3mg	0%
Iron 15.2mg	0%
Potassium 1303.2mg	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: 54.3%

Protein: 8.7%

Carbs: 37.0%