Keto Chocolate Roll Cake

Ingredients:

For the Cake:

• 1/2 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol (or sweetener of choice)
• 4 large eggs
• 1/4 cup unsweetened almond milk (or any keto-friendly milk)
• 1 tsp vanilla extract
• 1/4 cup melted butter (or coconut oil)

For the Filling:

• 1/2 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Prepare the Cake Batter: In a medium bowl, combine the almond flour, cocoa powder, baking powder, salt, and erythritol. In another bowl, whisk the eggs until frothy. Add the almond milk, vanilla extract, and melted butter, then mix well. Gradually fold the wet ingredients into the dry ingredients, ensuring the batter is smooth.
3. Bake the Cake: Pour the cake batter onto the prepared baking sheet and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
4. Roll the Cake: Once the cake is done, let it cool slightly. Place a clean kitchen towel on the counter and sprinkle with some erythritol (or powdered sweetener). Carefully flip the cake onto the towel, then peel off the parchment paper. Starting from one end, gently roll the cake with the towel. Let it cool completely.
5. Prepare the Filling: While the cake is cooling, whip the heavy cream, cocoa powder, powdered erythritol, and vanilla extract in a bowl until stiff peaks form.
6. Assemble the Cake: Unroll the cooled cake, spread the whipped chocolate filling evenly across the surface, and then gently re-roll the cake.
7. Serve and Enjoy: Slice the roll cake and enjoy! Optionally, dust with some cocoa powder or powdered sweetener for a final touch.

Tips:

• You can add some keto-friendly chocolate chips to the filling for extra flavor.
• For added richness, you could use mascarpone cheese in the filling.