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

Low Carb Chocolate Tiramisu Cake Roll: A Decadent Delight for Your Sweet Cravings

Indulging in a luxurious dessert doesn’t have to mean straying from your low-carb lifestyle. This Low Carb Chocolate Tiramisu Cake Roll combines rich flavors and textures with a health-conscious approach. With a blend of dark chocolate, espresso, and mascarpone, this dessert is a delightful treat for any occasion. Whether for a special celebration or a cozy night in, this cake roll promises to satisfy your sweet tooth without the guilt.

Ingredients

For the Cake: – 1 ounce 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

For the Coffee Syrup: – 1/4 cup water – 1 tbsp strong, cooled coffee – 1/2 tsp coffee extract – 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

For the Mascarpone Filling: – 4 ounces 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 – 1/4 cup heavy whipping cream

For the Chocolate Ganache: – 1/2 cup heavy cream – 1/4 cup unsweetened cocoa powder – 1/2 tsp coffee extract – 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

Instructions

Making the Cake: 1. Preheat your oven to 375°F (190°C). Prepare a large baking sheet with parchment paper and grease it lightly. 2. Finely chop the chocolate using a knife or food processor. 3. In the food processor, blend the chopped chocolate with coconut flour, cocoa powder, psyllium husk, baking soda, and salt until well combined. 4. In a stand mixer or large bowl, beat the eggs together with the instant espresso powder, monk fruit sweetener, and chocolate liquid stevia until smooth. 5. Gradually incorporate the dry ingredients into the egg mixture, blending until fully combined. 6. Pour the batter onto the prepared baking sheet, spreading it evenly. Sprinkle a touch of cocoa powder on top. 7. Bake for 10 minutes. Once done, sprinkle more cocoa powder on top and cover with a clean linen towel. Place another baking sheet on top and flip it over. 8. Carefully remove the parchment paper and sprinkle additional cocoa powder. Cover with another clean towel or parchment paper. 9. While warm, roll the cake starting from the short side. Allow it to cool completely.

Preparing the Coffee Syrup: 1. In a small bowl, mix the water, cooled coffee, coffee extract, and chocolate liquid stevia. 2. Use a pastry brush to evenly coat the cooled cake with this flavorful syrup.

Creating the Mascarpone Filling: 1. Beat the mascarpone cheese with cooled coffee, cocoa powder, chocolate liquid stevia, and coffee or vanilla extract until smooth. 2. Whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture. 3. Spread the filling evenly over the unrolled cake and carefully roll it back up. 4. Wrap the cake in parchment paper and refrigerate for at least 2 hours to set.

Making the Chocolate Ganache: 1. Heat the heavy cream in a saucepan over low heat until it’s gently simmering. Remove from heat. 2. Whisk in the cocoa powder, coffee extract, and chocolate liquid stevia until smooth. Adjust sweetness if necessary. 3. Pour the ganache over the cake, covering it entirely except for the ends. Refrigerate for 3 hours or overnight.

Storage Tips

To keep your Low Carb Chocolate Tiramisu Cake Roll fresh, wrap it in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, wrap individual slices or place them in an airtight container to freeze for up to 3 months.

Nutritional Information

Each slice of this indulgent cake roll offers: – Calories: 148 – Net Carbs: 3g – Protein: 4g – Fat: 12g – Fiber: 4g

This recipe first graced tables in April 2016 and has since been updated to include a helpful video guide. For those looking to customize the sweetness, refer to our Sweetener Guide & Conversion chart.

Savor each bite of this Low Carb Chocolate Tiramisu Cake Roll, knowing you’re treating yourself to a dessert that’s both delicious and mindful of your dietary goals. Enjoy!

Low Carb Chocolate Tiramisu Cake Roll

A delightful low-carb dessert combining rich chocolate flavors with creamy mascarpone, perfect for satisfying your sweet tooth while keeping carbs in check.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chilling Time 3 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 1 cake roll

Course: Dessert

Cuisine: Italian

Calories: 148

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 28 g 85% dark chocolate or sugar free chocolate
• 33 g Coconut Flour
• 25 g unsweetened cocoa powder
• 15 g Psyllium Husk
• 0.25 tsp baking soda
• 0.25 tsp salt
• 6 g eggs room temperature
• 15 g instant espresso powder
• 50 g Monk Fruit Allulose confectioners sweetener
• 5 ml chocolate liquid stevia or chocolate liquid Monk Fruit

Coffee Syrup

• 60 ml water
• 15 ml coffee strong, cooled
• 2.5 ml coffee extract
• 2.5 ml chocolate liquid stevia or chocolate liquid monk fruit

Mascarpone Filling

• 113 g mascarpone cheese or cream cheese
• 30 ml coffee cooled
• 15 g unsweetened cocoa powder
• 2.5 ml chocolate liquid stevia or chocolate liquid monk fruit
• 2.5 ml coffee extract or vanilla extract
• 60 ml heavy whipping cream

Chocolate Ganache

• 120 ml heavy cream
• 25 g unsweetened cocoa powder
• 2.5 ml coffee extract
• 2.5 ml chocolate liquid stevia or chocolate liquid monk fruit

Equipment

• Stand Mixer
• Baking Sheet
• Parchment Paper

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. Bake in preheated oven for 10 minutes.
7. Remove immediately and add a sprinkle of cocoa powder over the cake. Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
8. Carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
9. Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
10. Whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.
11. 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.
12. Roll cake back up, cover with parchment and refrigerate for at least 2 hours.
13. 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. Adjust sweetener if needed.
14. Cover cake with ganache and refrigerate. Allow to chill for 3 hours or overnight before serving.

Notes

Feel free to adjust the sweetness to your liking and experiment with different extracts for a unique flavor twist.