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Keto and Low Carb Chocolate Swiss Rolls !

A moist, chocolate sponge cake rolled with a creamy, coffee filling; this makes an impressive afternoon tea cake or holiday dessert (or breakfast!) 

Ingredients (makes 12 servings)
Cake:
6 large eggs
1/2 cup almond flour (50 g/ 1.8 oz)
1/4 cup coconut flour (30 g/ 1.1 oz)
1/4 cup cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
1 tbsp psyllium husk powder (8 g/ 0.3 oz)
1 tsp gluten-free baking powder
3/4 cup powdered Swerve or Erythritol (120 g/ 4.2 oz)
Filling & chocolate ganache:
2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
2 bars 90% dark chocolate or sugar-free chocolate, divided (200 g/ 7.1 oz)
4 tbsp powdered Swerve or Erythritol (40 g/ 1.4 oz)
1/4 cup mascarpone cheese (60 g/ 2.1 oz)

Instructions

  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Keto Chocolate Swiss Roll (1)
  2. Using and electric hand mixer or a stand mixer, beat the eggs and Swerve until doubled in volume. Gently fold in the dry ingredients.
    Keto Chocolate Swiss Roll (2)
  3. Pour into a greased and lined lamington tin (25 x 38 cm/ 10 x 15″). Bake for 12 minutes. Remove from the oven and let stand for 3 minutes.
    Keto Chocolate Swiss Roll (3)
  4. Turn out onto baking paper and very gently roll up along the long side. Wrap the roll in a clean tea towel and leave to completely cool.
    Keto Chocolate Swiss Roll (4)
  5. To make the ganache, place the chopped chocolate into a heatproof bowl.
  6. Heat half of the heavy whipping cream (1 cup/ 240 ml) in a saucepan until very hot, but not boiling. Pour the cream over 180 g (6.4 oz) of the dark chocolate broken into pieces and let stand without stirring for 5 minutes (do not stir!). After 5 minutes, whisk the ganache until smooth and glossy with no lumps. Sit aside to thicken.
    Keto Chocolate Swiss Roll (5)
  7. Whip the remaining heavy whipping cream (1 cup/ 240 ml), mascarpone and powdered Swerve together until thick. Fold the remaining grated chocolate (20 g/ 0.7 oz) through.
    Keto Chocolate Swiss Roll (6)
  8. Very gently unroll the cake. Spread the cream filling all over it evenly and then very gently re-roll it, sitting it seam-side down.
    Keto Chocolate Swiss Roll (7)
  9. Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.
    Keto Chocolate Swiss Roll (8)
  10. Store in the fridge, in an airtight container for up to 4 days.
    Keto Chocolate Swiss Roll (9)

Hands-on 45 minutes Overall 1 hour 30 minutes

Nutritional values (per serving)

Net carbs5.3 gramsProtein7.5 gramsFat31.6 gramsCalories335 kcal

Calories from carbs 6%, protein 9%, fat 85%Total carbs8.5 gramsFiber3.1 gramsSugars3.4 gramsSaturated fat17.4 gramsSodium106 mg(5% RDA)Magnesium66 mg(16% RDA)Potassium249 mg(12% EMR)

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