Keto Nutella Cake Roll

This low-carb chocolate cake roll is filled with homemade sugar-free Nutella and mascarpone, and covered in dark chocolate ganache. This delicious keto treat takes a little more work than most recipes but it's totally worth the effort. If you can't eat dairy, I listed paleo-friendly options.

Before I get to my new recipe, there's something troubling I'd like to talk about. It affects us directly and creates unnecessary overhead. You can help us fight it.

We Need Your Help to Fight Fake Reviews

Over the last few months, our app has been the target of fake reviews on the App Store. Initially, we assumed that this was just a coincidence - we're not naive to expect that everyone will like our app. But we soon realised that this is not a coincidence based on the consistency of the false claims.

Although developers like us can now report fake reviews and respond to them directly, the only way to counter balance this is to convince genuine users to leave honest reviews.

To prove our point, I include a few of the fake reviews below.

Exhibit A: the elephant in the room

Top prize goes to "Awesome tracker" who forgot to change the name before leaving a negative review. It wouldn't be the first time our competition used shady tactics to mislead people in an attempt to damage the good name of our app.

Exhibit B: the deceiver

The user claims there is "no tracker" and there are "no recipes included" for our fully featured KetoDiet App. Ironically enough, tracking is the main feature of the KetoDiet app which also includes hundreds of recipes.

Exhibit C: the serial app store abuser

Apple detects unusual behaviour and in the case below, they refused to offer the reviewer a refund due to "evidence of fraud, refund abuse, or other manipulative behaviour".

The review below was changed several times, each time with a different story, until the "reviewer" decided to go with the single line of "I didn't care for this app".

Our message to those using our KetoDiet app is simple: If you want us to work on improving the app and creating more free recipes rather than spending our time filling up forms to report fake reviews, then please leave an honest review on the App Store or Google Play. It only takes a minute and will help us focus on what really matters - making our app the best we can. Thank you for your support!

Step-by-step

1. Preheat the oven to 175 °C/ 350 °F. Crack the eggs into a bowl. Using an electric mixer or a hand whisk, beat until frothy. Add the salt and slowly sift in the Erythritol while beating.

2. Gently fold in the almond flour and add the vanilla.

   

3. Pour the dough into a tray (38 x 28 cm/ 15 x 11 inches) lined with heavy-duty parchment paper. Bake for 8-10 minutes, until set and lightly golden. Do not overcook the sponge or it will break when you roll it.

4. When done, remove the tray from the oven. Flip the sponge onto another piece of parchment paper and cover with a dump (but not too wet) kitchen towel. Leave to cool down for 2-3 minutes. Then, gently peel the parchment off the sponge.

   

5. While still warm, tightly roll the sponge with the parchment paper. Let it cool down for a few minutes while you prepare the filling.
   Note: it may help if you score a small shallow indention with a sharp knife, about 1 cm (¹/₂ inch) along the edge on the side you will roll.

   

6. Prepare the filling by mixing the homemade Nutella and mascarpone cheese in a bowl.

   

7. Once the sponge has cooled down, gently unroll it. Spread the Nutella-mascarpone filling inside. Do not go too close on the edges to prevent the filling form oozing out as you roll it.

8. Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll. Place in the fridge while you prepare the ganache.

   

9. To make the ganache, break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine. Set aside to cool.

   What if my ganache breaks? If the fat separates from the rest of the ingredients—don’t panic. Place in a blender and pulse until smooth!

   

10. Spread the ganache evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.

    Slice and enjoy! Keep refrigerated for up to 5 days.

    

Recipe

Keto Nutella Cake Roll

★★★★★4.8 (134 ratings)

Healthy, low-carb chocolate cake roll filled with homemade sugar-free Nutella and covered in dark chocolate ...

Hands on

30m

Overall

1h 30m

Servings

12

6 g

Net carbs

10.5 g

Protein

37.3 g

Fat

401

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
• pinch sea salt or pink Himalayan salt
• ³/₄ cup powdered Erythritol or Swerve (120 g/ 4.2 oz)
• 1 ¹/₂ cup almond flour (150 g/ 5.3 oz)
• ¹/₂ tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
• Filling:
• 1 cup homemade Keto Nutella, room temperature (250 g/ 8.8 oz)
• 1 cup mascarpone cheese or creamed coconut milk, room tempearture (240 g/ 8.5 oz)
• Ganache coating:
• ¹/₄ cup + 2 tbsp heavy whipping cream or coconut milk (90 ml/ 3 fl oz)
• 3 tbsp butter or virgin coconut oil (45 g/ 1.6 oz)
• 1 bar dark chocolate, 85-90% cacao (100 g/ 3.5 oz)
• ¹/₂ tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
• Optional: stevia drops or other low-carb sweetener, to taste

• Note

  If you want to reduce the carb count, halve the coating. I ended up with a thick chocolate layer and even half of the amount would be sufficient to cover the roll.

Instructions

1. Preheat the oven to 175 °C/ 350 °F. Crack the eggs into a bowl. Using an electric mixer or a hand whisk, beat until frothy. Add the salt and slowly sift in the Erythritol while beating.

2. Gently fold in the almond flour and add the vanilla.

3. Pour the dough into a tray (38 x 28 cm/ 15 x 11 inches) lined with heavy-duty parchment paper. Bake for 8-10 minutes, until set and lightly golden. Do not overcook the sponge or it will break when you roll it.

4. When done, remove the tray from the oven. Flip the sponge onto another piece of parchment paper and cover with a dump (but not too wet) kitchen towel. Leave to cool down for 2-3 minutes. Then, gently peel the parchment off the sponge.

5. While still warm, tightly roll the sponge with the parchment paper. Let it cool down for a few minutes while you prepare the filling.
   Note: it may help if you score a small shallow indention with a sharp knife, about 1 cm (¹/₂ inch) along the edge on the side you will roll.

6. Prepare the filling by mixing the homemade Nutella and mascarpone cheese in a bowl.

7. Once the sponge has cooled down, gently unroll it. Spread the Nutella-mascarpone filling inside. Do not go too close on the edges to prevent the filling form oozing out as you roll it.

8. Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll. Place in the fridge while you prepare the ganache.

9. To make the ganache, break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine. Set aside to cool.

   What if my ganache breaks? If the fat separates from the rest of the ingredients—don’t panic. Place in a blender and pulse until smooth!

10. Spread the ganache evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.

    Slice and enjoy! Keep refrigerated for up to 5 days.

Nutrition per serving

Carbs 6%Protein 10%Fat 84% of calories

Net carbs

6 g

Total carbs

19.1 g

Fiber

3.6 g

Sugars

4.2 g

Protein

10.5 g

Fat

37.3 g

Saturated fat

14.8 g

Calories

401 kcal

Sodium

62 mg · 2.69% RDA

Magnesium

92 mg · 22.9% RDA

Potassium

298 mg · 14.9% 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
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Chocolate Hazelnut Spread, homemade (KetoDiet blog)	2 g	2.5 g	11.7 g	121
Mascarpone cheese	0.4 g	1.1 g	7.1 g	70
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.2 g	0.1 g	2.9 g	28
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Dark chocolate, 85% cocoa (cacao)	1.7 g	0.9 g	3.8 g	44
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Total	6 g	10.5 g	37.3 g	401

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.