Low Carb Chocolate Roll Cake with Raspberry Coulis

Low Carb Chocolate Roll Cake with Raspberry Coulis

This cake has gone through many iterations in attempts to get it just right! I’ve tried several recipes from around the web and when I landed on the masterpiece from All Day I Dream About Food on the Swerve website I felt like I hit the low carb chocolate roll cake jackpot! Ha! I changed the filling just slightly but this is the exact same roll cake recipe and glaze recipe. Only the filling was modified. You could do the same to make this your own. I would recommend allowing enough time to make more than one cake so you can experiment with the assembly – as rolling this cake is not easy. This is definitely one of our more complicated recipes, but well worth the effort! This is a real treat when you’re craving a decadent dessert for a holiday or special occasion. And if you’re like me, you’ve exhausted the use of avocado mousse for your sweets cravings!

Nutritional Information: 200 calories per serving, 18g fat, 21g carbohydrates, 3g fiber, 6g protein.

 

Low Carb Chocolate Roll Cake with Raspberry Coulis

January 26, 2019
: 12 servings

By:

Ingredients
  • Chocolate Roll Cake
  • 5 tablespoons cocoa powder
  • 1/2 cup Swerve confectioners
  • 1 tablespoon grasfed gelatin powder
  • 1 ounce lily's baking chocolate chopped
  • 4 large eggs separated
  • 1/2 teaspoon cream of tartar
  • 1 pinch sea salt
  • 5 tablespoons Swerve granulated
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons cold coffee
  • Filling
  • 8 ounces cream cheese cut into chunks
  • 1/2 cup Swerve confectioners
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • Raspberry Coulis
  • 3 cups frozen raspberries
  • 1/2 cup water
  • 1/2 cup Swerve granulated
  • 1 pinch salt
  • Chocolate Glaze
  • 1/2 cup heavy whipping cream
  • 2 ounces lily's baking chocolate
  • 1/2 cup Swerve confectioners
  • 1/2 teaspoon vanilla extract
Directions
  • Step 1 Preheat oven to 350F and line an 11×17 rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides and dust thoroughly with 1 tbsp cocoa powder.
  • Step 2 In a small bowl, whisk together 3 tbsp cocoa powder, confectioner’s Swerve, and gelatin.
  • Step 3 In a large heatproof bowl set over a pan of barely simmering water, melt chopped chocolate, stirring until smooth. Let cool to lukewarm.
  • Step 4 In a large bowl, beat egg whites with cream of tartar and salt until frothy. With beaters still going, add granulated Swerve one tbsp at a time. Continue to beat until stiff peaks form.
  • Step 5 Whisk egg yolks into cooled chocolate, then whisk in cocoa powder mixture.
  • Step 6 Add vanilla extract and coffee or water, whisking until mixture smooths out.
  • Step 7 Fold in about ⅓ of the egg whites until mixture is lightened, then fold this mixture back into remaining egg whites until no streaks remain.
  • Step 8 Spread mixture evenly in prepared baking sheet. Bake 10 to 15 minutes, until firm but springy to the touch.
    Remove and let cool a few minutes, then run a knife around the edges to loosen. Sprinkle thoroughly with another tbsp cocoa powder and top with a kitchen towel. Place another larger baking sheet overtop and flip over.
  • Step 9 Gently peel parchment paper from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don’t roll too tightly or it will crack. Let cool.
  • Step 10 Filling
  • Step 11 Combine cream cheese, confectioner’s Swerve, whipping cream, vanilla extract and process or until smooth.
  • Step 12 Very gently, unroll cake. Do not try to lay it completely flat, let it curl up on the ends.
  • Step 13 Spread inside with filling to about ½ inch from the sides.
  • Step 14 Drizzle the raspberry coulis over the cheese filling. Do not add too much or it will be too wet.
  • Step 15 Gently roll back up, without the kitchen towel this time.
  • Step 16 Transfer to a serving platter and refrigerate several hours.
  • Step 17 Raspberry Coulis
  • Step 18 Put 1 cup fresh or frozen raspberries, 1/2 cup water, artificial sweetener to taste, and a pinch of salt in a saucepan and bring to a boil.
  • Step 19 The berries will begin to break down as soon as the boiling begins. After 5 minutes, turn off heat and mash with a potato masher or fork to help break down the larger berries.
  • Step 20 Boil for another 2 minutes to combine. Remove from heat. The mixture will thicken as it cools.
  • Step 21 Press berry mixture through a fine mesh sieve to strain out the seeds and create a smooth berry sauce.
  • Step 22 If your coulis is too thin add a small amount of gelatin (test very small amounts at a time until you achieve a fluid but gel-like consistency)