This a recipe for a low carb, sugar-free, grain-free, gluten-free Swiss roll recipe. Totally LCHF and perfect for a special occasion. Makes 12 slices.
What do you need?
For the base:
100 grams of cream cheese (I used 17% fat one)
a dash of salt
40 grams of dark cocoa powder
For the filling:
200 grams of ricotta
vanilla extract (optional)
100 grams of chopped strawberries
How to make it?
First you have to make the chocolate base of the swiss roll. It’s basically an oopsie-bread recipe with sweetener and cocoa powder added.
Preheat your oven to 150 degrees Celsius.
Separate the egg yolks from whites. Beat the 3 egg whites to stiff peaks with the salt using a handheld of free-standing mixer. Make sure you don’t get egg yolks in the whites before whisking! Then it won’t be as stiff as needed.
In a separate bowl cream together the 3 egg yolks with baking soda and cream cheese. You can use an electrical mixer for that as well. Now add in the cocoa powdet and sweetener (to the yolk-cream cheese mixture).
Gently (!) fold the whites in the yolk mixture.
Now spread the batter onto a baking paper lined sheet in a rectangular shape and bake in the 150 degree oven for 30 minutes.
Take it out of the oven, peel off the baking paper and roll it into a log shape with the baking paper. This ensures that the swiss roll will hold it’s shape better. Put the roll aside.
Now mix together ricotta, chopped strawberries (mine were from my garden and frozen in the summer without any sugar) and sweetener to taste. Also add some vanilla if you want to.
Once the base is cooled down, you can unroll it again and remove the baking paper. Spread the ricotta and berry filling evenly and roll it back up into a log shape.
Let the swiss roll rest in the fridge for a couple of hours or overnight. Serve and enjoy!
What about nutrition?
The whole recipe is 880 kcal, 62 g of protein, 33 g of total carbs (of which 13 g is fiber, so in total 20 g of net carbs), 58 g of fat.
If divided into 12 slices, one slice is 73 kcal, 5,2 g of protein, 2,75 g of total carbs (of which 1,08 g is fiber, so in total 1,67 g of net carbs), 4,8 g of fat.
6 kommentaari “Low carb chocolate strawberry swiss roll”
how many grams of sweetener and baking soda should we use?
Sweetener: depends on what you’re using and your personal taste buds. Add a little, taste, add more if needed.
Baking soda: I’d say 1/4 of a teaspoon is fine.
Hello, thanks for the wonderful idea, i just prepared this roll and feel disappointed, as the chocolate roll broke when i tried very gently to fold it in the log shape can it be because 30min in the oven is too much?
Hmmm… Interesting. I think it could be the baking time, ovens are very different in heat distribution etc. I’m sorry it didn’t work out for you.
Hello, thanks for the reply, yes, the shape did not work out, but i found a way out, i took a small container and prepared kind of lasagnia instead of the roll 🙂 the taste is great, thanks again
Nice idea! Glad you enjoyed. 🙂