Sugar Free Chocolate Roll Recipe
A delicious Sugar Free Chocolate Roll filled with a soft and creamy Sugar Free filling.
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Servings: 16
Calories:
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Ingredients
Cake layer
- 4 large Eggs separated
- 2 Tbsp Butter. -room temperature
- ½ Cup Splenda Granulated Sweetener
- ¼ Cup Splenda Granulated Sweetener
- 1 tsp Vanilla Extract
- ½ Cup King Arthur Keto Wheat Flour
- ⅓ Cup Dark Cocoa powder
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ⅓ Cup Water
Cream Filling
- 8 Ounce Fat Free Cream Cheese - Room Temperature
- ½ tsp Vanilla Extract
- 1 tbsp Liquid Stevia
- ¾ Cup Cool Whip Whipped Topping - Sugar Free
Towel Prep
- 1 tsp Cocoa Powder
- 1 tsp Splenda Granulated Sweetener
Instructions
Cake Layer
- Preheat the oven to 375 °F. (190 C)
- Line your Jelly Roll pan with parchment paper.
- In a large mixing bowl, beat the egg whites until soft peaks begin to form.
- Add the ½ cup of sweetener and continue beating until stiff peaks form.
- Set aside (chill)
- Sift the flour, cocoa powder, baking powder and baking soda together into a small bowl.
- In a separate mixing bowl, beat the egg yolks and the vanilla extract for about 2 minutes.
- Add the butter and beat until well combined.
- Add the remaining sweetener and continue beating for 2 more minutes.
- Slowly add the flour mix to the egg yolk mixture, beating on low speed, just until smooth.
- Fold in the egg white mixture. (using a rubber spatula works the best)
- Spread the batter evenly in your jelly roll pan. (an offset spatula works best)
- Bake for 12 to 15 minutes, or until the cake bounces back when lightly touched.
- While the cake layer is baking, mix 1 tsp cocoa powder with 1 tsp sweetener and sprinkle onto a clean lint free towel.
- Remove the cake from the oven and run a knife around the edge of the jelly pan to loosen and cake that is stuck to the sides of the pan.
- Invert the cake onto the prepared towel.
- Peel off the parchment paper.
- Carefully roll the cake in the towel and fold the ends of the towel under.
- Place the rolled cake on a wire cooling rack to cool.
Filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add the sweetener and continue mixing.
- Fold in the whipped topping and lightly mix.
Fill the cake
- Carefully unroll the cake.
- Spread the filling evenly over the cake, making sure to spread it to the edges.
- Slowly roll the cake back up.
- Wrap tightly in plastic wrap and chill for at least 2 hours before serving
- Slice into 16 equal pieces before serving.