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Keto Chocolate Roll Cake/ KETO DESSERT RECIPES
THE PREPARATION
Chocolate Roll Cake
1 cup almond flour
4 tablespoons butter, melted
3 large eggs
¼ cup psyllium husk powder
¼ cup cocoa powder
¼ cup coconut milk
¼ cup sour cream
¼ cup erythritol
1 teaspoon vanilla
1 teaspoon baking powder
Cream Cheese Filling
8 ounces cream cheese
8 tablespoons butter
¼ cup sour cream
¼ cup erythritol
¼ teaspoon liquid Stevia
1 teaspoon vanilla
THE EXECUTION
1. Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.
2. Melt 4 tbsp. butter in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together.
3. Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable.
4. Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty!
5. Bake for 12-15 minutes (I went for 14 minutes) at 350F.
6. Let cool slightly and start to work on the cream cheese filling.
7. In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.
8. Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
9. Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.
10. Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!
Bringing Back Childhood Memories: #Keto Chocolate Roll Cake!
This makes 12 total slices. Each slice comes out to be 272.75 Calories, 26.07g Fats, 3.43g Net Carbs, and 5.44g Protein.
