This Gluten Free Chocolate Swiss Roll recipe has only 2g net carbs and 166 calories per slice. It’s a sugar-free celebration of chocolate.
Hello fellow chocaholics.
I am really looking forward to finishing this blog post and digging into today's Gluten Free Chocolate Swiss Roll. It looks pretty fabulous.
What are Swiss Rolls?
Swiss Rolls, also known as Roulade, are light sponge cakes filled with jam or cream and rolled into log shapes. They have a lovely spiral pattern when you cut them into slices.
Where are Swiss Rolls from?
They come from Switzerland, that much we know. But the origins of this roll cake are murky. It was invented in the 19th Century by either the English or the Austrians. The English were truly there for it and brought the Swiss Rolls to countries under the influence of the British Empire.
But when you think of Swiss Rolls, you probably think of the Little Debbie Swiss Cake Rolls of your childhood. These handheld roll cakes were a lunch box essential back in the day.
Are Swiss Rolls Gluten Free?
Classic Swiss Rolls contain white flour, which contains gluten, so they aren’t gluten-free. But the recipe I’m going to share today is made from just eggs, cocoa powder and sweetener, so it is a great gluten-free alternative.
Is this a Sugar Free Swiss Roll?
Yes it is. The recipe uses a erythritol sweetener, so it’s sugar-free as well as being low carb and Keto. You can find this zero carb, zero calorie sweetener in health food stores and on Amazon.
What else do you need to make these Chocolate Swiss Rolls?
To make this sponge cake roll, you’ll need: eggs, cocoa powder, erythritol sweetener, salt, strong coffee and vanilla extract.
And for the cream filling, the ingredients are: heavy whipping cream, erythritol, sweetener, cream cheese and vanilla extract.
You'll also need parchment paper.
How do you make Gluten Free Chocolate Roll Cake?
You begin by whipping up egg whites with an electric mixer until stiff peaks form. Then beat together the egg yolks, sweetener, salt, coffee, vanilla extract and the cocoa powder. Fold the egg whites into the cake batter. Then pour the batter onto a parchment covered cookie sheet and spread it out to fill the whole surface. Bake for 20 minutes in a 350 degree F oven. Remove from the oven and cool it for 10 minutes. Lay out a clean tea towel and sprinkle some cocoa powder onto the surface of the towel. Invert the cake onto the towel. Roll it up carefully inside the towel and let it cool while you make the filling. Beat the whipping cream with an electric mixer until stiff peaks form. In a large bowl, beat together the cream cheese, sweetener, salt and vanilla until smooth. Then fold in the whipped cream into the cream cheese mixture. Unroll the cooled cake from towel, spread on the filling, and roll cake back up.
And that’s all she wrote.
Soon you’ll have a tasty Gluten Free Chocolate Swiss Roll with only 2g net carbs and 166 calories per slice.
Now all you need is an occasion to celebrate with this chocolate cake.
Party on, my gluten-free friends, party on.Print
Gluten Free Chocolate Swiss Roll
This Gluten Free Chocolate Swiss Roll is a light and airy dessert with only 166 calories and 2g net carbs per slice.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Cuisine: American
- cooking spray
- 8 eggs, separated
- ¼ cup Swerve or equivalent granulated sweetener
- ⅓ cup unsweetened cocoa powder, divided
- ⅛ teaspoon salt
- 2 tablespoons cold strong coffee
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- ¼ cup Swerve or equivalent granulated sweetener
- 4 oz cream cheese, softened
- 1 pinch salt
- ½ teaspoon vanilla extract
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 ¼ 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.
- Calories: 166
- Fat: 15
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
Keywords: Low Carb Chocolate Roll Cake, Keto Chocolate Roll Cake, Sugar-Free Chocolate Roll Cake, Gluten Free Swiss Roll