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Swiss Chocolate Roll

Swiss Chocolate Roll

Susan Maria Leach  /  6/20/2019  /  Facebook  /  Twitter  / 

Anyone can bake this beautiful and delicious sugar free and low carb cake roll!

Follow the recipe step by step and you'll be proud of this wonderful dessert - and the smiles on everyone's faces.

I prefer to use real whipped cream or I'll even make a bowl of Jello Sugar Free Pudding as filling, but Cool Whip is easier if you are not a practiced cook. Either way the Swiss Chocolate Roll is super tasty!

Ingredients

  • 1 cup flour
  • ½ cup almond flour
  • ? cup unsweetened cocoa
  • 1 teaspoon baking soda
  • ½ cup Truvia Blend for Baking
  • ½ teaspoon salt
  • 4 tablespoons butter, melted
  • 1 cup cold coffee
  • ½ teaspoon pure almond extract
  • 1 tablespoon white vinegar
  • One 8 ounce container Sugar Free Cool Whip, thawed or 1 cup heavy cream whipped
  • additional unsweetened cocoa powder for dusting - optional

Instructions

  • Preheat the oven to 350° F. Coat an 8 by 13 inch sheet pan with vegetable cooking spray and line with a sheet of wax paper or parchment.
  • Mix together the flour, almond flour, cocoa, baking soda, sweetener, and salt.
  • In a separate bowl, whisk together the butter, coffee, almond extract and vinegar.
  • Add the wet ingredients to the dry ingredients and whisk until smooth.
  • Pour/spread into the pan, smooth then tap on counter to level and remove air bubbles.
  • Bake until the top springs back when pressed gently 15 to 20 minutes.
  • Cool ten minutes before removing from the pan. Allow to cool completely.
  • Loosen paper, spread with Cool Whip and roll. Lightly dust with cocoa powder, if desired.

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