Ingredients
Units
Scale
For the Keto Chocolate Roll Cake
- 5 large eggs, room temperature
- 3/4 cup WholeEarth sweetener blend
- 3.5 oz plain Greek Yogurt
- 3/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup plain egg white powder (or whey protein powder)
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tbsp baking powder
For the Sugar-free Mocha Filling:
- 400 g heavy whipping cream
- 1/2 cup powdered sweetener (or more to taste)
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum (optional but helps to stabilize whipped cream filling)
Instructions
- Preheat the oven to 375 degrees F. Line a 10 x 15 inch jelly roll pan with parchment paper (making sure to have an overhang) and spray the parchment paper well with cooking spray. Set it aside. (Tip - Spray the baking sheet to help the parchment paper stick)
- Using a stand mixer, beat eggs for 5-10 minutes or until they are VERY light and fluffy (you are looking for "soft peaks"
- In a separate bowl, add all the remaining roll cake ingredients and stir to incorporate them (don't worry if the batter is very thick and not perfectly smooth). Add 1/4-1/3 of the whipped eggs into the mixing bowl and stir to create a somewhat wet batter. Take the wet batter and carefully fold it back into the remaining whipped egg batter, trying to not deflate the eggs too much. Spread the batter into jelly roll pan to evenly coat the baking sheet.
- Carefully place pan in the oven and bake for 10-12 minutes or until the top begins to brown and the sponge cake springs back when poked.
- Remove the baking sheet from the oven and using parchment paper overhang, carefully remove the roll cake and place it on a cooling rack or a cookie sheet. Take a thin icing spatula (offset spatula) and run the spatula under the cake to make sure it does not have any spots that are stuck to the parchment. Allow the cake to cool for about 5 minutes.
- Place a second piece of parchment paper over a cooling rack. Use the cooling rack to help flip the cake over onto the second piece of parchment paper. Carefully peel the top piece of parchment paper. Allow the cake to cool slightly, about 3 minutes.
- Taking the short end of the parchment paper, carefully roll the cake up, using the parchment paper to help you roll the cake. Allow the cake to cool completely with the seem on the bottom, at room temperature for up to 4 hours.
- While cake is cooling, prepare the mocha whipped filling. Add the whipping cream to the now emptly bowl of the stand mixer. Beat on high until soft peaks just begin to form. Add in the powdered sweetener, espresso powder and vanilla extract and beat until stiff peaks form. If using, sprinkle the xanthan gum over the top and whip one last time. Taste and add additional sweetener or instant espresso. Place bowl in fridge.
- Once cake has cooled, carefully unwrap the cake. Spread the mocha whip over the cake, about 1/4-inch in thickness, leaving 1/4-inch of a border around the entire edge (you will end up with extra frosting that will be used to cover the cake before serving). Carefully roll the cake back up and secure it's shape by re-wrapping parchment paper around the cake.
- Place the cake in the fridge for at least 4 hours or overnight. Before serving, cover the cake with the leftover mocha mousse filling.
Notes
- PLEASE do not substitute ingredients as I can not vouch that the cake will work with other brands
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, sugar-free, low carb
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 251
- Sugar: 2.2
- Fat: 20
- Carbohydrates: 6.6
- Fiber: 1.6
- Protein: 8
