Keto Chocolate Roulade

Indulge in this decadent Keto Chocolate Roulade, a delightful low-carb, keto, and paleo-friendly dessert that's perfect for satisfying your sweet tooth without the guilt. Rich dark chocolate flavor wrapped in a light, fluffy almond flour cake.

Ingredients:

• 6 large eggs, separated
• 1/4 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol or preferred keto-friendly sweetener
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1/2 cup heavy cream
• 2 tbsp powdered erythritol or preferred keto-friendly sweetener
• 1/2 tsp vanilla extract
• 2 oz dark chocolate at least 85% cocoa, melted
• Optional: additional dark chocolate shavings for garnish

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a large bowl, beat the egg yolks, almond flour, cocoa powder, granulated erythritol, and vanilla extract until smooth

In another bowl, beat the egg whites and cream of tartar until stiff peaks form

Gently fold the egg white mixture into the egg yolk mixture until fully combined

Spread the batter evenly onto the prepared baking sheet

Bake for 12-15 minutes or until the cake is set and springs back when lightly touched

While the cake is baking, prepare the filling by whipping the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form

Once the cake is baked, remove it from the oven and let it cool for a few minutes

Carefully flip the cake onto a clean kitchen towel dusted with cocoa powder

Peel off the parchment paper and roll the cake tightly with the towel, starting from one short end

Let the cake cool completely while rolled up

Unroll the cake and spread the whipped cream filling evenly over the surface

Drizzle melted dark chocolate over the whipped cream filling

Roll the cake back up without the towel

Garnish with additional dark chocolate shavings if desired

Refrigerate for at least 30 minutes before serving

Slice and enjoy!