Sugar-Free Chocolate Roll Cake

Indulge in the decadence of a **Sugar-Free Chocolate Roll Cake**, a guilt-free dessert that's as stunning as it is satisfying. This low-carb, gluten-free treat features a light and airy sponge made with almond flour and cocoa powder, gently folded with whipped egg whites for a perfectly tender texture. Sweetened naturally with erythritol, the cake is rolled around a luscious cream cheese and heavy cream filling, creating a swirl of flavor and richness in every slice. Ideal for those following keto or sugar-free diets, this show-stopping dessert is easy to prepare, requiring just 20 minutes of prep time. Perfect for holidays, special occasions, or anytime you crave something sweet without the added sugar!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 60 grams Almond flour
• 30 grams Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs, separated
• 80 grams Erythritol or other sugar substitute
• 1 teaspoon Vanilla extract
• 200 grams Cream cheese, softened
• 120 milliliters Heavy cream
• 1 teaspoon Vanilla extract for filling
• 40 grams Erythritol or other sugar substitute for filling

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a jelly roll pan with parchment paper.

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 yolks with 80 grams of erythritol and 1 teaspoon of vanilla extract until thick and pale. Set aside.

Step 4

In a separate bowl, beat the egg whites until they form stiff peaks.

Step 5

Gently fold the egg whites into the egg yolk mixture, ensuring not to deflate them.

Step 6

Sift the dry ingredients over the egg mixture and gently fold to combine until no streaks remain.

Step 7

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when gently touched.

Step 8

While the cake is baking, prepare the filling by beating the softened cream cheese with 40 grams of erythritol, 120 ml of heavy cream, and 1 teaspoon of vanilla extract until smooth and creamy.

Step 9

Once the cake is done, remove it from the oven and allow it to cool slightly. Lay a clean kitchen towel on the countertop, dust it lightly with cocoa powder, and invert the cake onto the towel.

Step 10

Carefully peel off the parchment paper and roll the cake up with the towel from one short end to the other, then leave it to cool completely.

Step 11

Once cool, unroll the cake and spread the cream filling evenly over the surface.

Step 12

Gently roll the cake back up (without the towel) and place it seam-side down on a serving plate. Refrigerate for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(676.5g)

Amount per serving	% Daily Value*
Calories	1622.2

Total Fat 144.4g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 341.4mg	0%
Sodium 1955.8mg	0%
Total Carbohydrate 165.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 11.8g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 375.6mg	0%
Iron 7.1mg	0%
Potassium 881.5mg	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: 60.5%

Protein: 8.6%

Carbs: 30.9%