In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Low Carb Chocolate Tiramisu Cake Roll: A Delectable Dessert Adventure

If you’re on a low-carb diet but have a penchant for desserts, this Low Carb Chocolate Tiramisu Cake Roll is your perfect match. Combining the rich flavors of chocolate and coffee, this dessert satisfies your sweet tooth while keeping your carb count in check. Let’s dive into how you can make this decadent treat at home.

Ingredients Breakdown

For the Cake:

• Chocolate: Use 1 ounce of 85% dark chocolate or sugar-free chocolate for that authentic rich flavor without the added sugars.
• Coconut Flour & Cocoa Powder: These provide the base, lending both texture and a deep chocolatey taste.
• Psyllium Husk: An essential ingredient for gluten-free baking, adding to the cake’s structure.
• Eggs & Sweeteners: The combination of eggs, Monk Fruit Allulose confectioners sweetener, and chocolate liquid stevia ensures a moist cake with the right amount of sweetness.
• Espresso Powder: Adds a subtle coffee flavor that complements the chocolate perfectly.

Coffee Syrup:

• A concoction of water, strong coffee, coffee extract, and sweetener. This syrup infuses the cake with the classic tiramisu coffee flavor.

Mascarpone Filling:

• Mascarpone Cheese: Alternatively use cream cheese for a slightly tangier flavor.
• Enhanced with coffee, cocoa powder, and extract, this filling is creamy and rich, providing the perfect layer between the rolled cake.

Chocolate Ganache:

• A simple yet luxurious blend of heavy cream, cocoa powder, and your choice of sweetener, finished with a hint of coffee extract.

Step-by-Step Instructions

Making the Cake

1. Preheat & Prepare: Set your oven to 375°F. Line and grease a baking sheet with parchment paper.
2. Blend Dry Ingredients: Chop the chocolate finely and mix with coconut flour, cocoa powder, psyllium husk, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, blend eggs with espresso powder, sweetener, and chocolate liquid stevia.
4. Combine & Bake: Slowly incorporate dry ingredients into the wet mixture. Spread onto the prepared baking sheet and bake for 10 minutes.
5. Cool & Roll: Sprinkle cocoa powder on the baked cake, cover with a towel, and flip it over. Roll it up while warm and let it cool completely.

Preparing the Coffee Syrup and Mascarpone Filling

• Coffee Syrup: Whisk together the syrup ingredients and brush over the unrolled cake.
• Mascarpone Filling: Blend mascarpone with coffee, cocoa, sweetener, and extract until smooth. Spread this over the cake, roll it up again, and refrigerate for a couple of hours.

Crafting the Ganache

• Heat heavy cream until simmering, then blend in cocoa powder, coffee extract, and sweetener. Chill the rolled cake with this luscious ganache on top.

Serving and Storage

After the ganache has set, slice the cake roll and serve. It can be stored in the refrigerator for up to 7 days, or freeze individual slices for up to 3 months for a ready-to-go treat.

Nutritional Information

Each slice contains a modest 148 calories, with just 3g of net carbs, making it a guilt-free indulgence for anyone counting carbs.

Final Thoughts

This Low Carb Chocolate Tiramisu Cake Roll is an elegant dessert that doesn’t compromise on flavor. Perfect for special occasions or as a delightful end to a meal, it proves that low-carb living can indeed be delicious. Enjoy the rich, creamy layers and the harmonious blend of chocolate and coffee in every bite.

Low Carb Chocolate Tiramisu Cake Roll

An indulgent yet low-carb dessert that combines rich chocolate and espresso flavors in a delightful cake roll.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 10 slices

Course: Dessert

Cuisine: Italian

Calories: 148

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 28 g 85% dark chocolate or sugar free chocolate
• 1/3 cup Coconut Flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Psyllium Husk
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 eggs room temperature
• 1 tbsp instant espresso powder
• 1/2 cup Monk Fruit Allulose confectioners sweetener
• 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit

Coffee Syrup

• 60 ml water
• 1 tbsp coffee strong, cooled
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

Mascarpone Filling

• 113 g mascarpone cheese or cream cheese
• 2 tbsp coffee cooled
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
• 1/2 tsp coffee extract or vanilla extract
• 60 ml heavy whipping cream

Chocolate Ganache

• 120 ml heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

Equipment

• Stand Mixer
• Baking Sheet

Method

 

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and grease. Set aside.
2. Chop the chocolate by hand or in a food processor until fine crumbs.
3. Add the remaining dry ingredients into the food processor and blend until combined.
4. In a stand mixer or large bowl using an electric mixer, add the eggs and remaining ingredients for the cake and blend until combined.
5. Slowly pour in the dry ingredients into the wet and blend until all incorporated.
6. Remove immediately and add a sprinkle of cocoa powder over the cake.
7. Bake in preheated oven for 10 minutes.
8. Remove immediately and add a sprinkle of cocoa powder over the cake.
9. Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
10. Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
11. Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
12. Once cooled, unroll carefully. Set aside.
13. In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.
14. Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
15. Roll cake back up, cover with parchment and refrigerate for at least 2 hours.
16. Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
17. Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
18. Allow to chill for 3 hours or overnight before serving.

Notes

Storage: Cover cake roll with plastic wrap and keep refrigerated for up to 7 days. You can also wrap individual pieces or store in an airtight container and freeze for up to 3 months.