Low Carb Chocolate Roulade

This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy, filled with cocoa aroma. Perfect Keto Dessert choice for your Christmas table or just a party you are planning to attend.

Course Cakes

Cuisine International

Keyword chocolate roll cake, keto cake, keto roulade, keto yule log, low carb roulade, low carb sponge cake, low carb swiss cake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 119kcal

Author Zuzana Paar

Equipment

1 Kitchen machine or a Hand Mixer
1 Baking pan covered with parchment paper
1 Hand Blender for the Keto filling
1 Spatula
1 Cling Film

Ingredients

Base:

6 Eggs
9 Tablespoons Ground Almonds
1 Teaspoon Baking Powder
1 Teaspoon Xanthan Gum
3 Tablespoon Sukrin Plus 6 Tablespoon Swerve or equivalent sweetener
3 Tablespoon Cocoa

Filling:

500 grams Curd Cheese or Farmers Cheese
Juice from 1/2 Lemon
2 Tablespoon Sukrin Plus 4 Tablespoon Swerve or equivalent sweetener

US Customary - Metric

Instructions

Preheat the oven on 190 C
Mix egg whites separately and place it aside
Mix egg yolks with sugar.
Mix all the grained almonds, baking powder and xantan gum together
Once egg yolks are mixed, slowly add grained almonds mixture and cocoa
Once all mixed, with a spatula add whipped egg whites and fold it gently
Place in the oven for 20 minutes
Once baked, take it out and place the parchment paper with the baked base on a wet towel. In that way it will be easier to separate the base from the parchment paper. Leave it for circa 5 minutes and then slowly start peeling the base from the parchment paper.
Once all taken out, make holes all over the base
For the filling, just place all the ingredients in the mixer and let it all mix properly
Place the filling on top of the baked base and slowly roll it together
Once all rolled, place the roll into a plastic wrap and firmly wrap it, so the roulade holds properly.
Place it in the fridge for 8 hours, best overnight
Bon appetite

Video

Notes

Rolling the cake If you feel, that your sponge cake is too thin and you are afraid of breaking it while rolling, you can roll it while still warm. This will retain its shape and once cooled, unroll, fill and roll again.
While rolling this chocolate roulade, do not press tight too much. You might force press out most of the filling and will end up with a very thin low carb swiss roll cake.
Making powder sugar It is ok if you do not have a powdered sugar at home. I never have. I always buy a normal sugar substitute and make my own powdered sugar every single time. It is the easiest thing you can do. Just place it into the Magic bullet or a Coffee Grainer and switch it on. You will get a perfectly powdered sugar every single time. You can also make your own Vanilla sugar by placing a vanilla bean inside for a few weeks.
Making Glaze For the glaze, warm up either a sugar-free chocolate or Cacao mixed with sweetener and add a bit of coconut oil.
If you just warm it up and pour, you will get a thin shiny chocolate layer.
If you let it cool a bit and mix it fully with a hand mixer, you will add a bit air in and make it fluffy. That could be then spread on top of the roulade and with the help of a fork decorated into the famous Keto Yule Log.
Peeling the parchment Paper from the low carb sponge cake A little trick I have learned from my mum: Make sure a wet towel is placed underneath the parchment paper once the cake is baked and hot. This will help the parchment paper to get wet, which will help you to peel it easily from the cake once cooled.
I have also made a recipe on How to make your own Farmers Cheese at home easily.

Nutrition