Keto Chocolate Roll Cake
This makes a total of 12 servings of Keto Chocolate Roll Cake. Each serving comes out to be 287 calories, 25.9g fats, 3.3g net carbs, and 5.4g protein.
Ingredients
Chocolate Roll Cake:
- 1 cup almond flour
- ¼ cup psyllium husk powder
- ¼ cup unsweetened dark cocoa powder
- ¼ cup erythritol
- 1 teaspoon baking powder
- 4 tablespoon butter melted
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 3 large egg
- ¼ cup unsweetened carton coconut milk
Cream Cheese Filling:
- 8 ounce cream cheese
- 8 tablespoon butter
- ¼ cup sour cream
- ¼ cup erythritol
- ¼ teaspoon liquid stevia
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Add the dry ingredients to a bowl and stir to combine.
- Melt the butter in the microwave. Add the sour cream, melted butter, vanilla, and eggs to the dry ingredient mix. Use a hand mixer to combine.
- Add a small amount of coconut milk to the batter to make the dough more workable and spreadable.
- Spread the batter over a Silpat lined baking sheet — it should cover the area of an entire cookie sheet.
- Bake for 12–15 minutes.
- Remove and let cool slightly while making the cream cheese filling.
- In a bowl, combine the cream cheese, butter, sour cream, erythritol, liquid stevia, and vanilla. Use a hand mixer to cream the ingredients together well.
- Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
- Gently roll up the cake. Use a knife to scrape off any excess filling and leave a clean seam on the edge of the roll. Slice, serve, and enjoy!
Video
Nutrition
Calories: 287kcalProtein: 5.4gFat: 25.9g