Low Carb Deluxe Chocolate Roll

Indulge in the decadence of a **Low Carb Deluxe Chocolate Roll**, a guilt-free dessert that perfectly satisfies your sweet tooth while staying keto-friendly and low-carb. Made with almond flour and unsweetened cocoa powder, this delightful treat delivers a rich, chocolatey flavor without the extra carbs. The light and airy sponge cake is rolled with a lusciously creamy filling made from sugar-free dark chocolate and whipped heavy cream, offering a melt-in-your-mouth experience. Sweetened with erythritol, this recipe ensures balanced sweetness with no added sugar. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, this show-stopping chocolate roll is as beautiful as it is delicious. Perfect for parties, special occasions, or an indulgent snack, it’s easy to prepare in under 40 minutes and guaranteed to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup almond flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoon sea salt
• 0.75 cup granulated erythritol
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.75 cup heavy cream
• 0.5 cup dark chocolate (sugar-free, melted)
• 0.5 cup powdered erythritol
• 0.25 teaspoon xanthan gum

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, ensuring it hangs over the edges for easy removal.

Step 2

In a large mixing bowl, combine almond flour, unsweetened cocoa powder, baking powder, sea salt, and granulated erythritol. Whisk until well combined.

Step 3

In a separate bowl, beat the eggs with an electric mixer until they become light and frothy. Add vanilla extract and mix again.

Step 4

Gently fold the egg mixture into the dry ingredients until well combined.

Step 5

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

Step 6

Bake in the preheated oven for about 10-12 minutes or until the cake springs back when touched.

Step 7

While the cake is baking, prepare the filling. In a bowl, whip the heavy cream until soft peaks form. Gently fold in the melted dark chocolate and powdered erythritol until smooth.

Step 8

Once the cake is done baking, remove from the oven and let cool for a few minutes. While still warm, carefully roll the cake along with the parchment paper into a log, starting from the short end. This will help shape the cake roll and prevent cracking.

Step 9

Unroll the cake and spread the chocolate filling evenly over the surface. Re-roll the cake without the parchment paper, ensuring it maintains its shape.

Step 10

Chill in the refrigerator for at least 1 hour before slicing and serving.

Step 11

Dust with extra powdered erythritol, if desired, before serving.

Nutrition Facts

Serving size	(992.0g)

Amount per serving	% Daily Value*
Calories	2379.0

Total Fat 194.2g	0%
Saturated Fat 84.4g	0%
Polyunsaturated Fat g
Cholesterol 924mg	0%
Sodium 1405.8mg	0%
Total Carbohydrate 424.1g	0%
Dietary Fiber 66.6g	0%
Total Sugars 6.3g
Protein 76.7g	0%

Vitamin D 160IU	0%
Calcium 547.3mg	0%
Iron 40.5mg	0%
Potassium 2937.7mg	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: 46.6%

Protein: 8.2%

Carbs: 45.2%