Sugar-Free Chocolate Swiss Roll
Indulge in the rich, decadent flavor of this Sugar-Free Chocolate Swiss Roll, a guilt-free dessert that’s as elegant as it is delicious. Made with almond flour and unsweetened cocoa powder, this gluten-free treat is naturally sweetened with xylitol or erythritol, making it perfect for low-carb and keto diets. The light and airy sponge cake is rolled with a luscious sugar-free chocolate cream filling, crafted from whipped heavy cream, sugar-free dark chocolate, and butter, creating a velvety texture you’ll love with every bite. With just 20 minutes of prep time, this quick yet impressive dessert pairs beautifully with coffee or tea, and it’s perfect for entertaining or special occasions. Enjoy a slice of this chocolatey delight chilled for the ultimate creamy and satisfying experience!
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Ingredients
- 60 grams Almond flour
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 100 grams Xylitol or erythritol
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 100 grams Sugar-free dark chocolate
- 30 grams Unsalted butter
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.
Step 2
In a medium bowl, sift together the almond flour, cocoa powder, and baking powder to remove any lumps.
Step 3
Separate the egg whites from the yolks and place them in two separate bowls.
Step 4
Add the xylitol or erythritol to the bowl with the egg yolks and beat them together with vanilla extract using a hand mixer until the mixture is smooth and pale in color.
Step 5
Gently fold the dry ingredients into the beaten egg yolks mixture until well combined.
Step 6
In the second bowl, beat the egg whites with the salt until stiff peaks form.
Step 7
Carefully fold the beaten egg whites into the chocolate batter in three additions. This ensures the mixture remains airy and light.
Step 8
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the cake is springy to the touch.
Step 10
Remove from the oven and let the cake cool for a few minutes. Then, place a kitchen towel over the cake and roll it up with the parchment paper while still warm. Let it cool completely in rolled form.
Step 11
To prepare the filling, melt the sugar-free dark chocolate and unsalted butter together in a small saucepan over low heat, stirring until smooth.
Step 12
In a separate bowl, whip the heavy cream until stiff peaks form.
Step 13
Fold the melted chocolate into the whipped cream until well combined.
Step 14
Once the cake is cool, carefully unroll it and spread the chocolate cream filling evenly over the surface.
Step 15
Re-roll the cake gently, peeling away the parchment paper as you roll.
Step 16
Chill the Swiss roll in the refrigerator for at least 30 minutes before slicing.
Step 17
Serve chilled for best results.
Nutrition Facts
| Serving size | (770.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.4 |
| Total Fat 192.2g | 0% |
| Saturated Fat 93.8g | 0% |
| Cholesterol 1050.4mg | 0% |
| Sodium 1429.8mg | 0% |
| Total Carbohydrate 184.3g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 3.9g | |
| Protein 50.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 352.7mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1415.3mg | 0% |
Source of Calories