Keto Chocolate Roll Cake

Ingredients:

For the Cake:

• 4 large eggs
• 1/4 cup (60g) almond flour
• 1/4 cup (60g) unsweetened cocoa powder
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 cup (60g) erythritol (or sweetener of choice)
• A pinch of salt

For the Filling:

• 1/2 cup (120ml) heavy cream
• 2 oz (56g) cream cheese, softened
• 1 tablespoon powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking sheet with parchment paper.
2. Separate the eggs: In a bowl, separate the egg whites from the yolks. Set the egg whites aside.
3. Mix the wet ingredients: In a large mixing bowl, whisk together the egg yolks, melted butter, heavy cream, vanilla extract, and erythritol.
4. Add dry ingredients: Stir in the almond flour, cocoa powder, baking powder, and salt. Mix until smooth.
5. Beat the egg whites: In a separate bowl, beat the egg whites until stiff peaks form (this will help the cake roll without cracking).
6. Fold together: Gently fold the egg whites into the wet mixture, being careful not to deflate the egg whites too much.
7. Bake the cake: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes, or until a toothpick comes out clean.
8. Cool the cake: Once done, remove from the oven and let it cool for 5-10 minutes. Then, carefully flip the cake onto a clean kitchen towel or parchment paper sprinkled with cocoa powder. Peel off the parchment paper from the cake.

For the Filling:

1. Whip the cream: In a medium bowl, beat the heavy cream until stiff peaks form.
2. Mix cream cheese and sweetener: In a separate bowl, beat the cream cheese, erythritol, and vanilla extract until smooth and creamy.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Assembling the Cake:

1. Spread the filling: Once the cake has cooled completely, spread the cream filling evenly over the top of the cake.
2. Roll the cake: Carefully roll the cake up using the towel or parchment paper to guide it. Roll tightly but gently.
3. Chill: Place the rolled cake in the refrigerator for at least 30 minutes to allow it to set.
4. Serve: Slice the cake into pieces and serve. Optionally, dust with powdered erythritol or cocoa powder for garnish.