Keto Chocolate Swiss Roll


Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Using and electric hand mixer or a stand mixer, beat the eggs and Swerve until doubled in volume. Gently fold in the dry ingredients.

Step 3Pour into a greased and lined lamington tin (25 x 38 cm/ 10 x 15"). Bake for 12 minutes. Remove from the oven and let stand for 3 minutes.

Step 4Turn out onto baking paper and very gently roll up along the long side. Wrap the roll in a clean tea towel and leave to completely cool.

Step 5To make the ganache, place the chopped chocolate into a heatproof bowl.

Step 6Heat half of the heavy whipping cream (1 cup/ 240 ml) in a saucepan until very hot, but not boiling. Pour the cream over 180 g (6.4 oz) of the dark chocolate broken into pieces and let stand without stirring for 5 minutes (do not stir!). After 5 minutes, whisk the ganache until smooth and glossy with no lumps. Sit aside to thicken.

Step 7Whip the remaining heavy whipping cream (1 cup/ 240 ml), mascarpone and powdered Swerve together until thick. Fold the remaining grated chocolate (20 g/ 0.7 oz) through.

Step 8Very gently unroll the cake. Spread the cream filling all over it evenly and then very gently re-roll it, sitting it seam-side down.

Step 9Place it in the fridge for half an hour to chill. Carefully ice with ganache before serving.

Step 10Store in the fridge, in an airtight container for up to 4 days.