Keto Chocolate Swiss Roll

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.

Step-by-step

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

   

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.

   

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.

   

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.

   

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.

   

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.

   

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.

   

9. Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.

   

10. Store in the fridge, in an airtight container for up to 4 days.

    

Recipe

Keto Chocolate Swiss Roll

★★★★★4.5 (173 ratings)

Soft and pillowy low-carb chocolate cake, wrapped around silky sugar-free cream filling with a scatter of ...

Hands on

45m

Overall

1h 30m

Servings

12

5.3 g

Net carbs

7.5 g

Protein

31.6 g

Fat

335

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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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).

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.

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.

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.

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.

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.

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.

9. Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.

10. Store in the fridge, in an airtight container for up to 4 days.

Nutrition per serving

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

5.3 g

Total carbs

21.1 g

Fiber

3.1 g

Sugars

3.4 g

Protein

7.5 g

Fat

31.6 g

Saturated fat

17.4 g

Calories

335 kcal

Sodium

106 mg · 4.59% RDA

Magnesium

66 mg · 16.5% RDA

Potassium

249 mg · 12.5% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Almond flour (blanched ground almonds, almond meal)	0.4 g	0.9 g	2.2 g	25
Coconut flour, organic	0.3 g	0.4 g	0.4 g	9
Cocoa powder, raw (cacao)	0.4 g	0.4 g	0.2 g	4
Psyllium husk powder	0.1 g	0 g	0 g	0
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.5 g	0 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1 g	0.8 g	15.2 g	146
Extra dark chocolate, 90% cocoa (cacao)	2.2 g	1.7 g	9.4 g	94
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.2 g	0 g	0 g	1
Mascarpone cheese	0.1 g	0.3 g	1.8 g	18
Total	5.3 g	7.5 g	31.6 g	335

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian