I first discovered I can have a low carb Swiss roll last summer. It was a Dukan recipe actually, all I had to do was leaving the corn starch out and replace it with cocoa powder. I was afraid I would get a chocolate omelet, but then again, that would not have been the only failed test in the kitchen. We have the duty to try, don’t we?
- 5 eggs, separated
- 1 tbsp black cocoa powder
- 200 ml whipping cream (7 oz)
- 200 grams mascarpone cheese
- 1 tbsp Truvia
- 100 grams chopped peach
Beat the egg whites until stiff peaks, then mix the yolks with the cocoa and the sweetener in a separate bowl. Add the yolks mixture in the whites, folding them gently. Prepare an oven tray with a parchment paper and pour the batter evenly. Leave the tray in the oven for 10 minutes, at minimum heat. In the mean time, prepare the whipping cream then fold the mascarpone cheese in it and put the bowl in the refrigerator for a few minutes.
Remove the roll from the oven and turn in face down, on a moist clean towel. Remove the parchment paper and roll it in the towel, to avoid cracks later. Take the whipping cream out of the fridge, at some sweetener of choice, mix again for ten seconds, then pour the chopped peach and fold it in. Unroll the cake, set the cream evenly on top of it then start rolling firm, yet gently. If you have patience, it’s best to keep it in the fridge over night. Or maybe eat it right away and make another one for the next day. It’s your choice: do you need one keto Swiss roll or more? Enjoy!