Halloween Gluten Free Keto Chocolate Swiss Roll
This pumpkin chocolate swiss roll is keto-friendly with no added sugar. It's soft, fluffy and delicious! Get your ingredients and halloween decorations ready to make a low carb gluten free cake that will leave everyone begging for more on October 31st!
Servings 8 slices
Mocha Chocolate Frosting
- 2 tbsp unsalted butter room temperature
- 2 oz cream cheese
- 2 tbsp erythritol powder
- ½ tsp NOW stevia extract powder
- 2 tbsp cocoa powder unsweetened
- 1 tsp espresso
- ½ cup heavy cream 42% or higher
Preheat the oven to 180C/350F. Line a 12x12" (30x30cm) cake pan that's at least 1"(2.5cm) tall with parchment paper.
Separate the egg whites and egg yolks into two different bowls. I put the egg whites into the stand mixer bowl and egg yolks into a large bowl.
Add the erythritol and stevia to the egg yolks and mix with your hand mixer attached with the whisk attachment for 2 minutes until the yolks become light creamy yellow.
Add the next ingredients one at a time in the following order and mix between each addition: psyllium husk powder, cocoa powder, water, almond flour. The dough should be smooth and just a tad little thick. It will get thicker as time passes.
Next, whip the egg whites until stiff peaks. Don't overbeat them as you don't want to break the meringue.
Add ⅓ of the meringue into the egg yolks and mix with the hand mixer as the chocolate batter is probably pretty thick now. Add the next ⅓ and fold in with your silicone spatula. Add the last ⅓ and fold in again.Carefully pour the cake batter into the prepared cake pan lined with parchment paper and spread the batter evenly. Bake in the preheated oven for 23-25 minutes.Take out of the oven, take the cake out of the cake pan, flip over on another piece of parchment paper and peel the paper off. Place the peeled paper back on, flip the cake once more.
This time roll the dough into a swiss roll. You will let the cake cool down completely in its rolled form. This will take about an hour. DO NOT frost the cake if it's still warm. The frosting will just melt off it.
In a large bowl, add the pumpkin puree, mascarpone, spices and sweeteners. Mix together until smooth.In a separate bowl, whip the heavy cream until perfectly whipped. Don't over whip as we don't want to make butter.Fold in the whipped cream into the pumpkin mascarpone cream and mix evenly.
Chocolate Mocha Frosting
Add the softened butter, cream cheese and sweeteners in a large bowl and mix until creamy. Make sure there are no cheese bumps whatsoever. This is super important because when we frost the cake, if there are ANY cheese bumps, the frosting WILL get stuck in the piping tip.
Add the cocoa powder and mix again.Pour in the heavy cream a little at a time and mix until the frosting becomes super frosty and creamy. Make sure to use cold heavy cream.
Assembling the cake
Unroll the cooled cake sponge and peel the top paper off.Spread the pumpkin mascarpone all over the sponge and spread evenly with an offset spatula.
Starting at the short end, use the parchment paper to help gently roll up the cake. Use the parchment paper to gently push the roll so it is tight. Make sure the seam-side is facing down. Carefully place the cake onto a tray.
Add the chocolate mocha frosting in a piping bag attached with a mont blanc piping tip (9 hole multi opening tip). Drizzle the chocolate frosting from left to right and right to left on the top of the cake.
This will only work if your frosting is perfectly smooth, creamy and flawless. If you still have cheese bumps, it will not work and the frosting will get stuck in the piping tip.
Decorate with your favourite halloween decorations and refrigerate for 4+ hours to set.
Serving: 1slice | Calories: 316kcal | Carbohydrates: 19.01g | Protein: 9.33g | Fat: 29.93g | Saturated Fat: 16.1g | Polyunsaturated Fat: 1.05g | Monounsaturated Fat: 5.59g | Trans Fat: 0g | Cholesterol: 229mg | Sodium: 87mg | Potassium: 374mg | Fiber: 4.2g | Sugar: 0.9g | NET CARBS: 3.56g | SUGAR ALCOHOLS: 11.25g