Introduction: Delve into the realm of luxurious desserts with our exquisite Keto Chocolate Roll Cake – a masterpiece of low-carb baking that promises to dazzle your taste buds and satisfy your sweet cravings. Bursting with rich cocoa flavor and velvety cream, this decadent roll cake offers a guilt-free indulgence for those following a ketogenic lifestyle. With every bite, you’ll experience a symphony of textures and flavors that rival traditional desserts, proving that you can enjoy sumptuous treats while staying true to your dietary goals. Join us as we unveil the secrets to creating this culinary masterpiece, ensuring each step is crafted to perfection.

Ingredients: For the Chocolate Cake:

  • 6 large eggs, separated
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional, for enhanced chocolate flavor)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

For the Chocolate Cream Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol or monk fruit sweetener
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1/2 cup sugar-free dark chocolate chips or chopped chocolate
  • 1/4 cup heavy cream
  • 1 tablespoon powdered erythritol or monk fruit sweetener (optional, for added sweetness)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, beat the egg yolks with the granulated erythritol or monk fruit sweetener until light and fluffy. Add the cocoa powder, instant espresso powder (if using), and vanilla extract, and mix until well combined.
  3. In a separate clean bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form.
  4. Gently fold the beaten egg whites into the chocolate mixture until no streaks remain, being careful not to deflate the batter.
  5. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
  6. Bake the cake in the preheated oven for 12-15 minutes, or until the top is set and the edges start to pull away from the pan.
  7. While the cake is baking, prepare the chocolate cream filling. In a mixing bowl, beat the heavy cream with the powdered erythritol or monk fruit sweetener, cocoa powder, and vanilla extract until stiff peaks form. Set aside.
  8. Once the cake is done baking, remove it from the oven and let it cool in the pan for 5 minutes.
  9. Carefully transfer the cake to a clean kitchen towel dusted with cocoa powder or powdered sweetener. Roll up the cake tightly, starting from one of the short ends, and let it cool completely.
  10. Once the cake has cooled, carefully unroll it and spread the chocolate cream filling evenly over the surface, leaving a small border around the edges.
  11. Roll the cake back up, using the kitchen towel to help you roll it tightly. Place the rolled cake seam side down on a serving platter.
  12. Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips or chopped chocolate. Let it sit for a minute, then stir until smooth and well combined. Stir in the powdered erythritol or monk fruit sweetener, if desired.
  13. Pour the chocolate ganache over the top of the rolled cake, allowing it to drip down the sides.
  14. Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set.

Introduction: Delve into the realm of luxurious desserts with our exquisite Keto Chocolate Roll Cake – a masterpiece of low-carb baking that promises to dazzle your taste buds and satisfy your sweet cravings. Bursting with rich cocoa flavor and velvety cream, this decadent roll cake offers a guilt-free indulgence for those following a ketogenic lifestyle. With every bite, you’ll experience a symphony of textures and flavors that rival traditional desserts, proving that you can enjoy sumptuous treats while staying true to your dietary goals. Join us as we unveil the secrets to creating this culinary masterpiece, ensuring each step is crafted to perfection.

Ingredients: For the Chocolate Cake:

  • 6 large eggs, separated
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional, for enhanced chocolate flavor)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

For the Chocolate Cream Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol or monk fruit sweetener
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1/2 cup sugar-free dark chocolate chips or chopped chocolate
  • 1/4 cup heavy cream
  • 1 tablespoon powdered erythritol or monk fruit sweetener (optional, for added sweetness)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, beat the egg yolks with the granulated erythritol or monk fruit sweetener until light and fluffy. Add the cocoa powder, instant espresso powder (if using), and vanilla extract, and mix until well combined.
  3. In a separate clean bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form.
  4. Gently fold the beaten egg whites into the chocolate mixture until no streaks remain, being careful not to deflate the batter.
  5. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
  6. Bake the cake in the preheated oven for 12-15 minutes, or until the top is set and the edges start to pull away from the pan.
  7. While the cake is baking, prepare the chocolate cream filling. In a mixing bowl, beat the heavy cream with the powdered erythritol or monk fruit sweetener, cocoa powder, and vanilla extract until stiff peaks form. Set aside.
  8. Once the cake is done baking, remove it from the oven and let it cool in the pan for 5 minutes.
  9. Carefully transfer the cake to a clean kitchen towel dusted with cocoa powder or powdered sweetener. Roll up the cake tightly, starting from one of the short ends, and let it cool completely.
  10. Once the cake has cooled, carefully unroll it and spread the chocolate cream filling evenly over the surface, leaving a small border around the edges.
  11. Roll the cake back up, using the kitchen towel to help you roll it tightly. Place the rolled cake seam side down on a serving platter.
  12. Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips or chopped chocolate. Let it sit for a minute, then stir until smooth and well combined. Stir in the powdered erythritol or monk fruit sweetener, if desired.
  13. Pour the chocolate ganache over the top of the rolled cake, allowing it to drip down the sides.
  14. Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set.

Nutritional Information (per serving, based on 12 servings):

  • Calories: 210 kcal
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 140mg
  • Sodium: 90mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 7g

Smart Weight Watchers Points: 7 points per serving

Conclusion: Indulge in the ultimate keto-friendly dessert experience with our sensational Keto Chocolate Roll Cake. From its moist and decadent cake base to its luscious chocolate cream filling and ganache topping, every element of this dessert is designed to delight your senses and satisfy your sweet tooth without derailing your low-carb lifestyle. Whether enjoyed as a special treat for yourself or shared with loved ones, this roll cake is sure to become a favorite for any occasion. So, elevate your dessert game and savor the richness of our Keto Chocolate Roll Cake – because every bite is a celebration of indulgence done right.