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My very intense memory of chocolate Swiss rolls when I was a child was weird spongey cake wrapped around nasty fake cream that always felt vaguely gritty.
I mean, I still ate them, but can’t imagine doing so now. If that is your experience too, allow me to introduce you to the best therapy ever.
Soft and pillowy low-carb chocolate cakes, wrapped lovingly around silky sugar-free cream filling with a scatter of intense dark chocolate bits, all finished off with a punch of deep and rich keto chocolate ganache. Just reading that makes me feel better. Enjoy!
Do You Follow a Dairy-Free Keto Diet?
If you follow a dairy-free keto diet, you can swap the cream and mascarpone for thick coconut cream filling. You could either buy coconut cream or use canned coconut milk that has been chilled overnight and simply scoop out the thick part on top of the can, leaving the water in the can.
Hands-on Overall
Nutritional values (per serving)
Net carbs5.3 grams
Protein7.5 grams
Fat31.6 grams
Calories335 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)
Ingredients (makes 12 servings)
Cake:
Filling & chocolate ganache:
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Using and electric hand mixer or a stand mixer, beat the eggs and Swerve until doubled in volume. Gently fold in the dry ingredients.
- 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.
- 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.
- To make the ganache, place the chopped chocolate into a heatproof bowl.
- 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.
- 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.
- 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.
- Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.
- Store in the fridge, in an airtight container for up to 4 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.2 g | 25 kcal |
| Coconut flour, organic |
| 0.3 g | 0.4 g | 0.4 g | 9 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.2 g | 4 kcal |
| Psyllium husk powder |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Mascarpone cheese |
| 0.1 g | 0.3 g | 1.8 g | 18 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.2 g | 1.7 g | 9.4 g | 94 kcal |
| Total per serving |
| 5.3 g | 7.5 g | 31.6 g | 335 kcal |
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