Sugar-Free Coffee Roll

Indulge in the guilt-free elegance of our Sugar-Free Coffee Roll, a delightfully light and airy dessert that combines rich coffee flavors with a creamy, sugar-free filling. Perfect for those seeking a low-sugar treat, this recipe uses erythritol or your preferred sweetener to create a perfectly balanced sweetness. The fluffy, espresso-infused sponge cake is rolled with a luscious sugar-free vanilla cream, offering a sophisticated twist on classic coffee-flavored desserts. With its quick prep time, light dusting of cocoa powder, and beautiful swirl presentation, this coffee roll is an effortless yet impressive finale for any gathering. Whether you're hosting a brunch or simply treating yourself, this low-carb, sugar-free dessert is sure to satisfy your cravings without compromise.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

Ingredients

• 80 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 pinch Salt
• 4 large Eggs
• 80 grams Erythritol or preferred sugar substitute
• 1 teaspoon Vanilla extract
• 2 teaspoons Instant espresso powder
• 2 tablespoons Unsweetened almond milk
• 240 milliliters Heavy cream
• 2 tablespoons Sugar-free vanilla pudding mix
• 1 tablespoon Unsweetened cocoa powder, for dusting

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 10x15-inch baking tray with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

Separate the eggs, placing the whites in a clean mixing bowl and the yolks in another bowl.

Step 4

Beat the egg whites on high speed until stiff peaks form. Gradually add 40 grams of erythritol, beating until glossy.

Step 5

In the bowl with egg yolks, add the remaining erythritol, vanilla extract, and espresso powder. Beat until thick and pale.

Step 6

Gently fold the egg yolk mixture into the egg whites using a spatula, being careful not to deflate the mixture.

Step 7

Sift the flour mixture over the egg mixture and gently fold until just combined.

Step 8

Pour the batter into the prepared baking tray and spread it evenly. Bake for 10-12 minutes or until the sponge springs back when gently pressed.

Step 9

While the cake is baking, lay a clean kitchen towel on your work surface and dust it with cocoa powder.

Step 10

After baking, immediately turn the cake out onto the cocoa-powder-dusted towel and carefully peel off the parchment paper.

Step 11

Starting from a short edge, roll the warm cake with the towel into a tight roll. Let it cool completely on a wire rack.

Step 12

For the filling, in a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the sugar-free vanilla pudding mix and beat until the filling is stiff.

Step 13

Once the cake is cool, carefully unroll it. Spread the coffee-flavored cream evenly over the surface.

Step 14

Re-roll the cake without the towel. Transfer it to a serving platter, seam side down.

Step 15

Dust the top with a bit more cocoa powder if desired, slice, and serve.

Nutrition Facts

Serving size	(663.8g)

Amount per serving	% Daily Value*
Calories	1464.9

Total Fat 100.9g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 984mg	0%
Sodium 1164.9mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 4.2g	0%
Total Sugars 1.5g
Protein 35.3g	0%

Vitamin D 175.0IU	0%
Calcium 182.9mg	0%
Iron 7.9mg	0%
Potassium 535.6mg	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: 53.9%

Protein: 8.4%

Carbs: 37.7%