Sugar-Free Deluxe Chocolate Roll

Indulge guilt-free with this Sugar-Free Deluxe Chocolate Roll, a decadent dessert perfect for low-carb and diabetic-friendly diets! Made with almond flour and sweetened naturally with erythritol and stevia, this impressive chocolate roll is light, fluffy, and rich in flavor without a hint of added sugar. The velvety sugar-free dark chocolate ganache pairs beautifully with the tender cocoa-infused sponge cake, while a sprinkle of unsweetened shredded coconut adds a delightful texture and visual appeal. Quick to prepare in just under an hour and designed to impress, this show-stopping treat is ideal for special occasions or an everyday indulgence. Whether you're watching your sugar intake or simply seeking a healthier alternative, this irresistible dessert delivers all the luxury of a classic chocolate roll without compromise!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 10

Ingredients

• 80 grams Almond flour
• 20 grams Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 100 grams Erythritol (granulated)
• 2 tablespoons Stevia (powdered)
• 240 ml Heavy cream
• 100 grams Sugar-free dark chocolate
• 30 grams Unsweetened shredded coconut

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 23x33 cm (9x13 inch) baking tray with parchment paper.

Step 2

In a bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a separate large bowl, beat the eggs with 70 grams of erythritol until light and fluffy, about 5 minutes using a hand mixer.

Step 4

Gently fold in the vanilla extract and dry ingredients into the egg mixture, ensuring not to deflate the eggs.

Step 5

Pour the cake batter into the prepared baking tray, spreading it evenly.

Step 6

Bake in the preheated oven for about 12-15 minutes until the cake springs back when touched lightly.

Step 7

While the cake bakes, prepare a clean kitchen towel and sprinkle it lightly with the remaining erythritol.

Step 8

Once baked, turn the cake out onto the towel, remove the parchment paper, and roll the cake gently with the towel starting from the short edge. Let it cool completely.

Step 9

In a saucepan over low heat, combine the heavy cream and sugar-free dark chocolate. Stir constantly until the chocolate is melted and the ganache is smooth.

Step 10

Set the ganache aside to cool to room temperature. It will thicken as it cools.

Step 11

Once the cake is cool, carefully unroll it and spread a layer of the chocolate ganache evenly on top, saving a bit for the topping.

Step 12

Reroll the cake and place it seam side down on a serving platter.

Step 13

Cover the roll with the remaining chocolate ganache.

Step 14

Sprinkle the unsweetened shredded coconut on top for garnish.

Step 15

Chill the roll in the fridge for at least 2 hours before serving to set properly.

Nutrition Facts

Serving size	(783.3g)

Amount per serving	% Daily Value*
Calories	2305.8

Total Fat 194.4g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 984mg	0%
Sodium 1436.3mg	0%
Total Carbohydrate 190.3g	0%
Dietary Fiber 38.0g	0%
Total Sugars 6.6g
Protein 55.0g	0%

Vitamin D 164IU	0%
Calcium 383.8mg	0%
Iron 16.9mg	0%
Potassium 1427.1mg	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: 64.1%

Protein: 8.1%

Carbs: 27.9%