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A delicious plate of Low Carb Chocolate Tiramisu Cake Roll

Low Carb Chocolate Tiramisu Cake Roll

An indulgent yet low-carb dessert that combines rich chocolate and espresso flavors in a delightful cake roll.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours
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.