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This low-carb chocolate cake roll is filled with homemade sugar-free Nutella and mascarpone, and covered in dark chocolate ganache. This delicious keto treat takes a little more work than most recipes but it's totally worth the effort. If you can't eat dairy, I listed paleo-friendly options.
Before I get to my new recipe, there's something troubling I'd like to talk about. It affects us directly and creates unnecessary overhead. You can help us fight it.
We Need Your Help to Fight Fake Reviews
Over the last few months, our app has been the target of fake reviews on the App Store. Initially, we assumed that this was just a coincidence - we're not naive to expect that everyone will like our app. But we soon realised that this is not a coincidence based on the consistency of the false claims.
Although developers like us can now report fake reviews and respond to them directly, the only way to counter balance this is to convince genuine users to leave honest reviews.
To prove our point, I include a few of the fake reviews below.
Exhibit A: the elephant in the room
Top prize goes to "Awesome tracker" who forgot to change the name before leaving a negative review. It wouldn't be the first time our competition used shady tactics to mislead people in an attempt to damage the good name of our app.
Exhibit B: the deceiver
The user claims there is "no tracker" and there are "no recipes included" for our fully featured KetoDiet App. Ironically enough, tracking is the main feature of the KetoDiet app which also includes hundreds of recipes.
Exhibit C: the serial app store abuser
Apple detects unusual behaviour and in the case below, they refused to offer the reviewer a refund due to "evidence of fraud, refund abuse, or other manipulative behaviour".
The review below was changed several times, each time with a different story, until the "reviewer" decided to go with the single line of "I didn't care for this app".
Our message to those using our KetoDiet app is simple: If you want us to work on improving the app and creating more free recipes rather than spending our time filling up forms to report fake reviews, then please leave an honest review on the App Store or Google Play. It only takes a minute and will help us focus on what really matters - making our app the best we can. Thank you for your support!
Hands-on Overall
Nutritional values (per serving)
Net carbs6 grams
Protein10.5 grams
Fat37.3 grams
Calories401 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs9.6 gramsFiber3.6 gramsSugars4.2 gramsSaturated fat14.8 gramsSodium62 mg(3% RDA)Magnesium92 mg(23% RDA)Potassium298 mg(15% EMR)
Ingredients (makes 12 servings)
Cake:
Filling:
Ganache coating:
Note: If you want to reduce the carb count, halve the coating. I ended up with a thick chocolate layer and even half of the amount would be sufficient to cover the roll.
Instructions
- Preheat the oven to 175 °C/ 350 °F. Crack the eggs into a bowl. Using an electric mixer or a hand whisk, beat until frothy. Add the salt and slowly sift in the Erythritol while beating.
- Gently fold in the almond flour and add the vanilla.
- Pour the dough into a tray (38 x 28 cm/ 15 x 11 inches) lined with heavy-duty parchment paper. Bake for 8-10 minutes, until set and lightly golden. Do not overcook the sponge or it will break when you roll it.
- When done, remove the tray from the oven. Flip the sponge onto another piece of parchment paper and cover with a dump (but not too wet) kitchen towel. Leave to cool down for 2-3 minutes. Then, gently peel the parchment off the sponge.
- While still warm, tightly roll the sponge with the parchment paper. Let it cool down for a few minutes while you prepare the filling.
Note: it may help if you score a small shallow indention with a sharp knife, about 1 cm (1/2 inch) along the edge on the side you will roll.
- Prepare the filling by mixing the homemade Nutella and mascarpone cheese in a bowl.
- Once the sponge has cooled down, gently unroll it. Spread the Nutella-mascarpone filling inside. Do not go too close on the edges to prevent the filling form oozing out as you roll it.
- Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll. Place in the fridge while you prepare the ganache.
- To make the ganache, break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine. Set aside to cool.
What if my ganache breaks? If the fat separates from the rest of the ingredients—don’t panic. Place in a blender and pulse until smooth!
- Spread the ganache evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.
Slice and enjoy! Keep refrigerated for up to 5 days.
Ingredients
Instructions
- Preheat the oven to 175 °C/ 350 °F. Crack the eggs into a bowl. Using an electric mixer or a hand whisk, beat until frothy. Add the salt and slowly sift in the Erythritol while beating.
- Gently fold in the almond flour and add the vanilla.
- Pour the dough into a tray (38 x 28 cm/ 15 x 11 inches) lined with heavy-duty parchment paper. Bake for 8-10 minutes, until set and lightly golden. Do not overcook the sponge or it will break when you roll it.
- When done, remove the tray from the oven. Flip the sponge onto another piece of parchment paper and cover with a dump (but not too wet) kitchen towel. Leave to cool down for 2-3 minutes. Then, gently peel the parchment off the sponge.
- While still warm, tightly roll the sponge with the parchment paper. Let it cool down for a few minutes while you prepare the filling.
Note: it may help if you score a small shallow indention with a sharp knife, about 1 cm (1/2 inch) along the edge on the side you will roll.
- Prepare the filling by mixing the homemade Nutella and mascarpone cheese in a bowl.
- Once the sponge has cooled down, gently unroll it. Spread the Nutella-mascarpone filling inside. Do not go too close on the edges to prevent the filling form oozing out as you roll it.
- Roll the cake by pulling the paper towards you and use your other hand to shape the sponge into a roll. Place in the fridge while you prepare the ganache.
- To make the ganache, break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine. Set aside to cool.
What if my ganache breaks? If the fat separates from the rest of the ingredients—don’t panic. Place in a blender and pulse until smooth!
- Spread the ganache evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.
Slice and enjoy! Keep refrigerated for up to 5 days.
Nutrition (per serving)
Calories401kcal
Net Carbs6g
Carbohydrates9.6g
Protein10.5g
Fat37.3g
Saturated Fat14.8g
Fiber3.6g
Sugar4.2g
Sodium62mg
Magnesium92mg
Potassium298mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6 g | 10.5 g | 37.3 g | 401 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Mascarpone cheese |
| 0.4 g | 1.1 g | 7.1 g | 70 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.7 g | 0.9 g | 3.8 g | 44 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 28 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Chocolate Hazelnut Spread, homemade (KetoDiet blog) |
| 2 g | 2.5 g | 11.7 g | 121 kcal |
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