On my quest to recreate my childhood favorites I came across another that I enjoyed from the 80s! Here you have a very large version of my favorite ….. Swiss Roll!
It is so very rich and instead of vanilla filling I have made a chocolate mousse filling. I did in fact cover it with a decadent ganache topping to finish it off!
It does not take much time to bake the cake and whip up the filling, but it does take patience to let it cool before rolling up in filling. It also takes patience to wait for it to settle overnight as well. Plan ahead and you will be set to be the hit of your next gathering!
The extra special ingredient I used here instead of cocoa powder is a sugar free chocolate syrup from Rx. It worked beautifully and made this swiss roll extra sweet without sugar but allulose!
It is plant based, sugar free, low carb, keto and all of the points that are important especially that it has the shortest ingredient list of all brands! I would love to also use it in my coffee, over keto ice cream of course and so many other uses!
Make sure you read the recipe all the way through so you can get all of the instructions down. It is important to follow them exactly so you get the best results! If you need macros, check out http://www.verywellfit.com and plug in the ingredients.
Keto Chocolate Syrup Swiss Roll
Ingredients
Cake Roll
- 1/2 cup butter; softened
- 1 cup monkfruit sweetener/or erithrytol
- 1 tsp vanilla extract
- 4 large eggs; separated
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1 1/2 cup Rx Sugar Free Chocolate Syrup
Chocolate Mousse Filling
- 8 oz cream cheese; softened
- 1 tsp liquid monkfruit/stevia
- 2 tbsp Rx Sugar Free Chocolate Syrup
- 1 tbsp cocoa powder
- 1 cup heavy cream
Chocolate Ganache Topping
- 1/2 can full fat coconut milk
- 1 cup sugar free chocolate chips
Instructions
Cake Roll
- Preheat oven to 350F
- Line a 15×8 jelly roll pan with parchment paper.
- In a large bowl of a stand mixer beat egg whites until soft peaks form. Set aside.
- In another large bowl of a stand mixer whip butter with monkfruit and egg yolks until creamy.
- Add in the vanilla extract and chocolate syrup. Mix well.
- Lastly, mix in the flours and baking soda. Mix until incorporated. Do not overmix.
- Fold beaten egg whites carefully so they stay fluffy.
- Spread batter into parchment lined jelly roll pan evenly.
- Bake 25 minutes THEN loosely place foil on top and bake and additional 8-10 minutes until toothpick tested clean.
- Cool 5 minutes then flip over onto a flat board or pan bottom, parchment side up.
- Now cover with a damp towel for 5 minutes to loosen the parchment paper.
- Gently peel off the parchment paper. Now spread the towel out over the top side. Put a pan bottom or flat cutting board over the towel and flip over. Now the towel should be UNDER the cake.
- Slowly start rolling the cake up in the towel like this.
- It should look like this now. Cool completely.
- After cool, unroll onto a flat surface THEN place a plastic wrap covered board over it. FLIP so the plastic wrap is underneath the cake. It may crack, it may not. It depends on the temperature of your home. When the filling is spread on it will come together.
- Now put all of the filling into the middle of the cake like this.
- Spread evenly and leave a 1-2 inch border around.
- Should look like this.
- Now slowly roll it up keeping the plastic on the outside. Only use it as a guide, do not roll it up in the cake roll. It should look like this when you are done.
- Now you will put in the fridge overnight or 8 hours minimum.
- Once you are ready to serve it or right before taking to your event, place the roll on a platter or 9×13 glass pan.
- Make ganache and once smooth and mixed pour over cold cake roll. It will solidify and set like this.
- Optionally you can drizzle some chocolate syrup over it all for decoration. Do not keep at room temperature any longer then a hour as it will start to melt and collapse.
- It will keep up to 5 days in the fridge covered airtight.
Chocolate Mousse Filling
- In a large bowl of a stand mixer or with a hand mixer whip cream cheese, stevia and chocolate syrup until smooth.
- Add in the heavy cream and whip only 2 minutes maximum so it will not curdle.
Chocolate Ganache Topping
- In a small saucepan warm up the coconut milk until it steams.
- Remove from the heat.
- Put chocolate chips in a large bowl. Pour warmed coconut milk over chips and let sit for 2 minutes before whisking.
- Once it is smooth and all incorporated pour over the cold cake roll on a platter.
Notes
