Low Carb Classic Swiss Roll

Indulge in the perfect blend of decadence and health with this Low Carb Classic Swiss Roll—a keto-friendly twist on the traditional dessert! Made with almond flour and sweetened with erythritol, this luscious chocolate sponge cake is light, fluffy, and entirely gluten-free. The rich cocoa base is paired with a velvety whipped cream filling, delivering a guilt-free treat that’s both satisfying and low in carbs. Carefully rolled to perfection and chilled for the ideal texture, this recipe is surprisingly easy to prepare, requiring only 25 minutes of prep time. Whether you’re entertaining guests or treating yourself, this sugar-free Swiss roll is guaranteed to impress with its elegant presentation and irresistible flavor. Perfect for keto, low-carb, or gluten-free diets!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 65 grams almond flour
• 15 grams cocoa powder
• 1 teaspoon baking powder
• 1 pinch salt
• 4 large eggs
• 70 grams erythritol sweetener (granulated)
• 1 teaspoon vanilla extract
• 180 milliliters whipping cream
• 30 grams powdered erythritol
• 1 teaspoon vanilla extract (for filling)

Directions

Step 1

Preheat the oven to 180°C (356°F). Line a 20cm x 30cm (8x12 inches) jelly roll pan with parchment paper, ensuring the paper goes up the sides as well.

Step 2

In a small bowl, sift together the almond flour, cocoa powder, baking powder, and a pinch of salt to remove any lumps.

Step 3

Separate the eggs into yolks and whites. In a large mixing bowl, beat the egg yolks and erythritol until pale and creamy. Stir in the vanilla extract.

Step 4

In a clean bowl, whisk the egg whites until stiff peaks form.

Step 5

Gently fold the almond flour mixture into the egg yolk mixture. Ensure there are no streaks of the dry mixture visible.

Step 6

Gradually fold the egg whites into the almond flour and yolk mixture, being careful not to deflate the batter. Mix until just combined and smooth.

Step 7

Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula.

Step 8

Bake for about 10-12 minutes or until the cake springs back when lightly pressed.

Step 9

While the cake is baking, prepare a clean kitchen towel and generously dust it with powdered erythritol.

Step 10

Once the cake is baked, immediately turn it out onto the prepared towel and peel away the parchment paper. Roll the cake up gently in the towel from the short side and allow it to cool completely.

Step 11

For the filling, whisk the whipping cream with powdered erythritol and vanilla extract until medium peaks form.

Step 12

Once the cake is completely cool, unroll it carefully. Spread the whipped cream filling evenly over the cake and re-roll it tightly without the towel.

Step 13

Wrap the Swiss roll in parchment paper and place it in the refrigerator to set for at least 1 hour.

Step 14

Slice and serve chilled for the best texture.

Nutrition Facts

Serving size	(573.4g)

Amount per serving	% Daily Value*
Calories	1320.5

Total Fat 113.6g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 924mg	0%
Sodium 935.5mg	0%
Total Carbohydrate 127.1g	0%
Dietary Fiber 12.5g	0%
Total Sugars 4.3g
Protein 42.0g	0%

Vitamin D 164IU	0%
Calcium 271.1mg	0%
Iron 7.9mg	0%
Potassium 513mg	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: 60.2%

Protein: 9.9%

Carbs: 29.9%