Christmas Roll Cake

Gluten-free, Sugar-free, Low Carb Chocolate Roll Cake

Jump to Recipe Print Recipe

It's December and you know what that means? Christmas!! As a French Canadian, it has always been tradition to make Christmas roll cakes every year! This year, I decided to share a super simple recipe for a chocolate roll cake that is gluten-free, sugar-free and low carb! It can also be dairy-free if you use coconut cream instead of dairy cream.  I decided to fill this roll cake with some strawberries, but you could fill it with whatever type of fruit you want.

I chose to add a little bit of arrowroot to give it a spongy feeling.  You can leave it out altogether, but I find a sponge cake made with only almond flour tastes a little bit eggy so this really helped it taste like a normal sponge cake. This cake is completely sweetened with stevia to make it low carb.

For the decorations, you are free to use whatever you want. I just used some plastic Christmas decorations that I found at the dollar store. I added a little bit of cocoa powder to the top, piped some whipped cream flowers and added some strawberries and plastic decoration.  This recipe is super simple to make and it shouldn't give you a hard time.

Print Pin Leave a Comment

5 from 1 vote

Christmas Roll Cake

Gluten-free, Sugar-free, Low Carb Chocolate Roll Cake

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 1 hour

Servings 6 pieces

NET Carbs 6.3g

calories 275kcal

Protein 6.87g

Fat 24.77g

Cook Mira

Ingredients

Roll Cake

• ▢ 4 eggs
• ▢ ¾ tsp stevia powder
• ▢ 1 tbsp arrowroot starch (*)
• ▢ ¼ cup blanched almond flour (30g)
• ▢ 1.5 tbsp unsweetened cocoa powder

Filling

• ▢ 300 ml heavy whipping cream (or coconut cream)
• ▢ ¼ tsp stevia powder
• ▢ ½ tsp vanilla extract
• ▢ 275 g strawberries (1 pack)

Instructions

• Preheat the oven to 180C/350F.
• Separate the egg whites and egg yolks into two different bowls. Add in ¼ tsp of stevia powder to the egg whites and beat until stiff peaks form. Add ½ tsp of stevia powder to the egg yolks and beat for a minute until the egg yolks are nice and creamy. Add the almond meal, arrowoot and 1 tbsp cocoa powder to the egg yolks and mix with a silicone spatula. Do NOT use a whisk as the batter will get stuck inside. This will form a pretty thick batter, but make sure it's carefully mixed together.
• Add ¼ of the egg whites to the egg yolk mixture and mix together until all of the chocolate mixture has mixed to the egg whites and nothing is stuck to the bowl. Add the next ¼ of the egg whites and gently fold it in. Repeat this step for the last two quarter egg whites.
• Pour the roll cake mixture over a baking tray (I used a 25x30cm one) covered with parchment paper and make sure the batter is evenly distributed everywhere. Place the tray into the oven on the middle rack and bake for 12 minutes. Take it out of the oven, carefully roll the sponge cake up into a roll with the parchment paper still on and let it completely cool down.
• While the cake is cooling down, make the whipping cream. Add the cream to a large bowl and start mixing for about a minute. Once the cream starts to thicken a little, add stevia powder and vanilla to a bowl and beat until whipped.
• Dice the strawberries and leave maybe 2-3 whole ones for the top of the cake (up to you).
• Once the cake is cooled, roll it out and peel the parchment paper off the cake.
• Spread ⅔ of the whipping cream over the cake and evenly top with some strawberry pieces.
• Roll the cake up gently and place it over the serving dish of your choice. I like to cut the ends of the cake with a bread knife so that it is perfectly equal on both sides. Sieve ½ tbsp of cocoa powder over the entire cake.
• With the remaining ⅓ of the whipping cream and strawberries, design the cake as you wish with or without plastic decorations!

Notes

*Feel free to use coconut cream if you want a dairy-free version.
**You can leave out the arrowroot, but the cake won't be as 'spongy' and will be more eggy.

Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!

Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!

Nutrition Facts

Christmas Roll Cake

Amount Per Serving (1 piece)

Calories 275 Calories from Fat 223

% Daily Value*

Fat 24.77g38%

Saturated Fat 12.93g81%

Cholesterol 210mg70%

Sodium 67mg3%

Carbohydrates 8.2g3%

Fiber 1.9g8%

Sugar 2.7g3%

Protein 6.87g14%

NET CARBS 6.3g13%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

 

Shares are very much appreciated, just make sure to share a link and not a screenshot.

 

Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.