LOW-CARB CHOCOLATE & COFFEE SWISS ROLL

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

BEST LOW CARB KETO  CHOCOLATE AND COFFEE SWISS ROLL.jpg
BEST LOW CARB KETO CHOCOLATE AND COFFEE SWISS ROLL NUTRITION FACTS.jpg
 
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makes: 10 SERVINGS

prep time: 30 MINUTES

cooking time: 20 MINUTES

 

ingredients

For the Swiss roll cake
4 large free-range eggs, separated
¾ cup (145 g) Sola sweetener
4 tablespoons unsweetened cocoa
powder
4 tablespoons finely ground almond flour

For the filling
2 cups (480 ml) heavy/double cream
1 teaspoon instant coffee powder
½ cup (95 g) Sola sweetener
½ teaspoon vanilla extract 

Garnish
Fresh raspberries and grated, low carb/sugar-free chocolate
 

 

directions

1. Preheat the oven to 350F/180C. Line an 18 x 13 deep-sided rectangular cookie sheet (or similar) with parchment paper. Using a stand mixer or an electric hand mixer, beat the egg yolks and half of the Sola on high until the mixture is very pale, thick, and creamy (approximately 5 minutes).

2. Sift the cocoa powder and the almond flour into a small bowl, then fold into the egg yolk mixture.

3. Whisk the egg whites and the remaining Sola, until light and fluffy. Gently fold the egg whites into the egg yolk-cocoa mixture, until smooth and thoroughly combined.

4. Pour the cake batter into the pan and bake for 15 minutes. Rinse four standard-size paper towels in cold water and wring them out.

5. Remove the cake from the oven and cover it with the paper towels. Place a clean (non-scented) dish towel over the paper towels (this retains the moisture as it cools). Cool the cake for approximately 20 to 30 minutes, until it reaches room temperature.

6. To make the coffee cream filling: dissolve the coffee powder in two tablespoons of boiling water, and let cool. Place the cream, vanilla, coffee, and Sola sweetener into the bowl of a stand mixer (or with an electric mixer) and whisk until stiff peaks are formed. Set aside.

7. Place a large sheet of parchment paper next to the cake pan. When the cake is cool, remove the dish towel and paper towels carefully. Dust the top of the cake with sifted cocoa powder and carefully tip it out onto the parchment, Spread the cake with half of the coffee cream mixture.

8. To roll: You want to roll the long edge of the rectangle towards the other long edge so you have a long thin Swiss roll. I don’t understand what this means ;-) Use the baking parchment to help you roll; lift the parchment with your hands, and roll  the cake up into a tight roll, while pressing down on the paper as you go.Keep the roll wrapped tightly in the parchment, slide a flat platter under the roll, and refrigerate for two hours. This helps the Swiss roll to firm up and retain its shape. 

9. Place the Swiss roll on a serving platter, spread the remaining half of the coffee cream on top, and decorate with fresh raspberries and a sprinkling of low-carb/sugar-free chocolate.


Chef’s Tip

For a lighter cake, fill the Swiss roll with vanilla whipped cream and fresh raspberries