Ingredients:
For the Cake:
- 1/2 cup almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs, separated
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk (or other low-carb 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 (optional, for added chocolate flavor)
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 will help prevent the cake from sticking and make it easier to roll.
2. Prepare the Dry Ingredients:
- In a bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Prepare the Egg Mixture:
- In a separate bowl, beat the egg yolks with the erythritol and vanilla extract until light and fluffy. Add the almond milk and melted butter and mix until smooth.
4. Whisk the Egg Whites:
- In another clean bowl, beat the egg whites until stiff peaks form. This will help the cake stay light and fluffy.
5. Combine the Ingredients:
- Gently fold the dry ingredients into the egg yolk mixture until combined.
- Carefully fold in the beaten egg whites in batches, being cautious not to deflate the air bubbles. The batter will be thick but should remain fluffy.
6. Bake the Cake:
- Pour the batter into the prepared baking sheet and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake is springy to the touch.
7. Cool and Roll:
- Once the cake is baked, remove it from the oven and let it cool in the pan for about 5 minutes. Then, place a piece of parchment paper or a clean kitchen towel on your counter and invert the cake onto it, removing the original parchment paper.
- While the cake is still warm, carefully roll it up from one edge (using the parchment paper to help) into a tight roll. Let it cool completely while rolled.
8. Make the Filling:
- While the cake is cooling, make the filling. In a mixing bowl, whip the heavy whipping cream with the powdered erythritol and vanilla extract until stiff peaks form.
- If desired, gently fold in melted sugar-free chocolate chips for a richer chocolate flavor.
9. Assemble the Cake:
- Once the cake has cooled completely, carefully unroll it. Spread the whipped cream filling evenly over the entire surface of the cake.
- Roll the cake back up, this time without the parchment paper, and transfer it to a serving platter.
10. Chill and Serve:
- Refrigerate the cake for at least 30 minutes to firm up the filling and allow the flavors to meld.
- Slice and serve! Optionally, garnish with a sprinkle of unsweetened cocoa powder or shaved chocolate for a fancy touch.
Tips:
- Make it even richer: You can drizzle a little sugar-free chocolate syrup on top or serve with sugar-free whipped cream.
- Add some texture: Feel free to add a few chopped nuts (like pecans or almonds) to the filling for extra crunch.
- Sweetener options: You can substitute erythritol with monk fruit or stevia, depending on your sweetness preference.
Storage:
- Store the Keto Chocolate 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 it before freezing for easy serving.
Serving Suggestions:
- This roll cake pairs wonderfully with a cup of keto coffee, tea, or even sugar-free hot chocolate. It’s perfect for a dessert after a keto dinner or as a special treat at celebrations.
This Keto Chocolate Roll Cake offers all the indulgence of a traditional chocolate cake with a rich, creamy filling, while keeping the carbs low. Enjoy this light, delicious dessert that is perfect for any keto-friendly occasion!
