Makes 8 slices
Nutritional Info per slice:
272 Calories, 24g Fat, 8g Protein, 9.6g Total Carbs, 4.3g Fibre, 5.3g Net Carbs
Harbour Town Adventure
Thanksgiving dinner at the Worroll’s. Made a diabetic-sensitive chocolate roulade, with blueberry and thyme juice.
Ingredients
SPONGE
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- 6 eggs separated
- 1/3 cup 38g coconut flour
- ½ cup 107g erythritol (or sugar substitute)
- 1/3 cup 28g cocoa powder, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
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FILLING
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- ½ cup 60g heavy/whipped cream, (whipped into stiff peaks)
- 2 tablespoons cranberry chia jamoptional
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TOPPING
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- 4 oz 112g butter unsalted, softened
- ¼ cup erythritol or sugar substitute
- 6 oz 168g cream cheese, softened
- ¼ cup 22g cocoa powder, unsweetened
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Instructions
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Preheat the oven to 180C/350F degrees.
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Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
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Whisk the egg whites until stiff.
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In another bowl whisk the egg yolks and erythritol together.
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Add the remaining cake ingredients to the egg yolk mixture and combine well.
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Fold in the egg whites to the cake mixture.
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Spoon into the baking tin and smooth evenly.
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Bake for 20 minutes until firm.
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Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
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Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.
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Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
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Set aside to cool.
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Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.
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Gently roll the cake back into the swiss roll shape.
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Place in the fridge for at least 30 minutes to help keep its shape.
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Make the topping by blending the butter and cream cheese together until smooth.
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Add the erythritol and cocoa powder and beat until smooth and blended.
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Smoother the topping all over the cake.
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Keep in the fridge to firm up the topping.
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Eat and enjoy!
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