Ingredients
Units
Scale
For the Sponge Cake:
- 6 eggs, separated
- 3 whole eggs
- 2/3 cup sweetener (I used erythritol which typically tastes better then stevia if using cocoa powder)
- 1/4 cup heavy cream
- 1/2 cup coconut flour
- 2 tbsp cocoa powder
- 1 tbsp psyllium husk powder
- 2 tsp baking powder
For the Filling:
- 8 oz cream cheese, softened
- 1 tbsp vanilla extract
- 2-4 tbsp almond milk or heavy cream (adjust depending on how thick your filling is)
- 1/2 cup stevia (add more or less to taste)
Instructions
- Preheat oven to 375 degrees F. Line a 9 x 11 jelly roll pan with parchment paper and spray parchment.
- Combine the coconut, psyllium, cocoa powder and baking soda in a small mixing bowl.
- Separate 6 eggs and place egg whites in a large mixing bowl. Beat egg whites on high until stiff peaks form.
- Combine the eggs yolks, whole eggs, heavy cream and sweetener in a medium size bowl. Using electric beaters, beat until fully combined and smooth. Gradually add in dry ingredients and continue to mix until fully incorporated.
- Gently fold in egg whites into egg yolk mixture being careful not to over mix.
- Pour mixture onto jelly roll pan and place in the oven for 10-15 minutes making sure not to over bake.
- While the cake is baking, make filling. Combine the cream cheese, vanilla, sweetener and milk/cream and beat for 2-4 minutes or until light and fluffy.
- Once cake is cooked, remove from oven and place an additional piece of parchment over the cake. Place a cookie sheet over the parchment paper and flip cake over. Peel off top layer of parchment and then using the same piece of parchment, place it back on the cake and cover with a slightly damp kitchen towel. Allow to cool.
- Once cooled, remove parchment paper, spread filling over cake and starting from the short end, roll cake removing bottom piece of parchment as you roll. Cover cake with parchment and place in fridge for a couple of hours or overnight.
Notes
- If you have any cracking, use icing to cover it up! I added some shredded coconut and swerve confectioner sugar on top.
- Make sure to not over bake cake as it will crack.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Keto, Gluten Free
Nutrition
- Serving Size: 12 slices
- Calories: 162
- Sugar: 1.3 g
- Fat: 12.9 g
- Carbohydrates: 4.8 g
- Fiber: 2.4 g
- Protein: 6.8 g
