Weight Watchers Recipes




  • 1 ounce 85% dark chocolate
  • ⅓ cup Coconut Flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon Psyillum Fiber Powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 eggs room temp
  • 1 tablespoon instant espresso
  • ½ cup Swerve confectioners sweetener
  • 1 teaspoon chocolate liquid stevia


  • ¼ cup water
  • 1 tablespoon strong cooled coffee
  • ½ teaspoon coffee extract
  • ½ teaspoon chocolate liquid stevia


  • 4 ounces mascarpone cheese
  • 2 tablespoon coffee cooled
  • 2 tablespoon unsweetened cocoa powder
  • ½ teaspoon chocolate liquid stevia
  • ½ teaspoon coffee extract
  • ¼ cup heavy whipping cream


  • ½ cup heavy cream
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon coffee extract
  • ½ teaspoon chocolate liquid stevia


  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper and grease. Set aside.
  • Chop the chocolate in a food processor until fine crumbs.
  • Add the remaining dry ingredients into the food processor and blend until combined.
  • In a stand mixer add the eggs and remaining ingredients for the cake and blend until combined.
  • Slowly pour in the dry ingredients into the wet and blend until all incorporated.
  • Spread this onto the baking pan, 10 by 14 inches was the size I made mine.
  • Bake for 10 minutes.
  • Remove immediately and sprinkle with a little unsweetened cocoa powder over the cake.
  • Cover with a clean linen towel. Place another baking pan the same size and flip over.
  • Immediately and carefully remove the parchment on this side. Sprinkle with more cocoa powder and another clean towel or use parchment.
  • Roll up, starting at the short side, while the cake is still warm. Allow to cool completely.
  • Once cooled, unroll carefully.
  • Whisk together the syrup ingredients and use a pastry brush to cover the cake with the syrup.
  • Make the filling in a stand mixer, blend on high until smooth and spread evenly over the entire cake.
  • Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.
  • To Make the Ganache:
  • Heat the cream in a sauce pan over low heat, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
  • Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
  • Allow to chill for 3 hours or overnight before serving.


Net Carbs: 4g

Brenda’s Notes:

  • If you don’t have Swerve confectioners, use granulated or another granulated sugar free sweetener you like.
  • You don’t need chocolate stevia but it does make the cake more chocolate flavored.
  • Since Swerve is much less sweet than another granulated substitute, I would recommend leaving out the stevia if using something other than Swerve.
  • ½ teaspoon of liquid stevia is equal to about ½ cup of sugar.
  • If you don’t have mascarpone cheese, use cream cheese but make sure it’s softened well.

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