I had a hard time finding a name for this, since its real name cannot be translated in any language from Romanian. Traditionally, it is called “cozonac” and is a sweet dough filled with walnuts, cocoa and Turkish delight. As one of my favorite sweets for Easter, this keto chocolate roll cake had to be created as such. The rich taste, the amazing smell and the lack of carbs made me unbelievably happy when I took it out of the oven.
- 2 eggs
- 1 yolk
- 120 grams mascarpone
- 30 grams LC sweetener (I used Tagatose)
- 120 grams almond flour
- 50 grams coconut flour
- 60 grams melted butter, 82% fat
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 tsbp black cocoa
- 100 grams walnuts
- 20 grams LC sweetener, powder
- rum extract
After mixing well the first three ingredients, in order to create lots and lots of bubbles, add the rest of the ingredients and fold them gently, with a silicone spatula. If you feel the dough is too sticky, add one extra coconut flour teaspoon. Put the dough onto a parchment paper, add another one on top and flatten it with a rolling pin, 1/4 inch high. Remove the upper parchment paper.
In the blender cup, put the ingredients for the filling and pulse them a few seconds. Pour the filling on the surface of the flattened dough and level it. With the help of the baking paper underneath the dough, start rolling, little by little. If the dough cracks, dip your fingers in water and press it gently. When you finish this process, put the keto chocolate roll cake on a silicone cooking pad, in the oven, at minimum heat, for about 40 minutes. I checked mine often, in order to keep it safe.