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:
For the filling:
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!
Bon appetit!
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.
Nourish, Train & Flourish 