Low Carb Chocolate Roll Cake

Low Carb Chocolate Roll Cake

I am really looking forward to eating today's chocolate roll cake.  

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 Low Carb Keto Chocolate Roll Cake Recipe

It's basically a thin chocolate soufflé that is pliable enough to roll up into a log shape.

The batter is made from just cocoa powder, eggs, sugar free sweetener and a little bit of strong coffee.  And the cream filling is to die for.  (I've been taste testing it extensively.)  It's just the thing when you are in the mood for something both low carb and chocolatey.  And best of all, the whole shebang clocks in at only 166 calories and 2g net carbs per slice.  

Now all I need is an occasion to celebrate with this delicious cake.  Party on!

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 Low Carb Keto Chocolate Roll Cake Recipe

Low Carb Chocolate Roll Cake

Ingredients

cake:

  • cooking spray
  • 8 eggs, separated
  • 1/4 cup Swerve or equivalent granulated sweetener
  • 1/3 cup unsweetened cocoa powder, divided
  • 1/8 teaspoon salt
  • 2 tablespoons cold strong coffee
  • 1 teaspoon vanilla extract

filling:

  • 3/4  cup heavy whipping cream
  • 1/4 cup Swerve or equivalent granulated sweetener
  • 4 oz cream cheese, softened
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract

Instructions

1.  Preheat the oven to 350 degrees F and cover a 10 x 15 inch cookie sheet with parchment paper.  Spray the parchment paper with cooking spray and dust it with a little cocoa powder.  

2.  In a large bowl, whip the egg whites with an electric mixer until stiff peaks form.

3.  Beat together the egg yolks, sweetener, salt, coffee, vanilla extract and 2 tablespoons of the cocoa powder.

4.  Fold the egg whites into the cake batter.

5.  Pour the batter onto the cookie sheet and spread it out to fill the whole surface.  Bake for 20 minutes.

6.  Remove from the oven and carefully cut around the edge of the cake.  Allow to cool for 10 minutes.

7.  Lay out a clean tea towel and sprinkle 1/4 cup cocoa powder onto the surface of the towel.

8.  Invert the cake onto the cocoa-covered towel and peel off the top piece of parchment paper. Roll up carefully inside towel and let it cool while you make the filling. 

9.  In a large bowl, beat the whipping cream with an electric mixer until stiff peaks form.

10.  In another large bowl, beat together the cream cheese, sweetener, salt and vanilla until smooth.

11.  Using a spatula, fold in the whipped cream into the cream cheese mixture.

12.  After the cake has cooled for at least 20 minutes, unroll the cooled cake from towel, spread on the filling, and roll cake back up.

SERVINGS: 10

PREP TIME: 15 MIN   COOK TIME:  20 MINS

NUTRITIONAL INFO: Calories 166 Fat 15g Protein 6g Carb 3g Fiber 1g Net Carbs 2g

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