Ingredients:
For the Cake:
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs, separated (egg yolks and whites in separate bowls)
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or other keto-friendly milk)
- 1/4 cup melted butter (or coconut oil)
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol (or preferred sweetener)
- 1/2 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips, melted (optional for an extra chocolate kick)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper. This helps prevent the cake from sticking and makes it easier to roll.
2. Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Prepare the Egg Mixture:
- In a separate bowl, whisk together the egg yolks, erythritol, vanilla extract, almond milk, and melted butter until smooth and well combined.
4. Whisk the Egg Whites:
- In another clean bowl, beat the egg whites with a hand mixer until stiff peaks form. This will help the cake rise and keep it light and fluffy.
5. Combine the Mixtures:
- Gently fold the dry ingredients into the egg yolk mixture. Then, carefully fold in the beaten egg whites, a little at a time, until just combined. Be gentle to preserve the airiness.
6. Bake the Cake:
- Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
7. Cool the Cake:
- Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, transfer it onto a clean kitchen towel or another piece of parchment paper.
- While the cake is still warm, carefully roll it up using the towel or paper. This helps the cake keep its shape once it’s filled. Let it cool completely while rolled.
8. Prepare the Filling:
- While the cake cools, make the filling by whipping the heavy whipping cream, powdered erythritol, and vanilla extract together until stiff peaks form.
- If you want a chocolate filling, melt the sugar-free chocolate chips and gently fold them into the whipped cream mixture.
9. Assemble the Swiss Roll:
- Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border on the edges.
- Carefully roll the cake back up, without the towel, and place it seam side down on a serving platter.
10. Chill and Serve:
- Refrigerate the rolled cake for at least 30 minutes to allow the filling to set and the cake to firm up. Slice and serve chilled. You can garnish with a dusting of unsweetened cocoa powder or shaved sugar-free chocolate for added flair.
Tips:
- Whipped Cream Texture: Be sure not to overwhip the cream when making the filling, as it could turn into butter. Aim for stiff peaks.
- Sweetener Options: You can swap erythritol for monk fruit or stevia depending on your preference.
- Chocolate Options: If you prefer a richer chocolate flavor in the filling, mix in some melted sugar-free chocolate along with the whipped cream.
Storage:
- Store the Keto Chocolate Swiss Roll Cake in an airtight container in the refrigerator for up to 5 days.
- It also freezes well for up to 3 months—just slice before freezing for easy serving.
Serving Suggestions:
- Serve the cake with a drizzle of sugar-free chocolate sauce or some fresh keto-friendly berries for added freshness.
- It’s great with a cup of keto coffee or sugar-free hot chocolate for a comforting dessert.
This Keto Chocolate Swiss Roll Cake is a delicious, indulgent treat that’s perfect for special occasions or as a satisfying low-carb dessert any time you want something sweet! Enjoy!
