KETO CHOCOLATE ROLL CAKE #DESSERT #CHOCOLATE
When I was a child, my mother normally put together my lunch box with tidbits and desserts that I could complete the free day with. From cereal treats to nectar buns, there was consistently huge amounts of sugar stuffed inside. Well… presently I surmise I know why I put on such a great amount of weight in my youth.
Something despite everything I recall, however, are those little Swiss Cakes from Little Debbie. Recently, I've been considering them to an ever increasing extent, needing to reproduce them… however lift them in flavor and bring them over to the keto world. Rather than making a lot of tidbit cakes, I chose to make one enormous roll that I could cut off and eat as I needed (and eat, I did).
Despite the fact that these aren't pressed brimming with sugar like the little tidbit cakes I was desiring, they do pack a great sweet and rich flavor. The chocolate cake incorporates a heavenly cream cheddar filling that is the ideal method to get included fats into your eating routine. Who can turn out badly with cream cheddar and margarine?
The Preparation:
Chocolate Roll Cake:
- 1 cup almond flour
- 4 tablespoons butter, melted
- 3 large eggs
- ¼ cup psyllium husk powder
- ¼ cup cocoa powder
- ¼ cup coconut milk
- ¼ cup sour cream
- ¼ cup erythritol
- 1 teaspoon vanilla
- 1 teaspoon baking powder
Cream Cheese Filling:
- 8 ounces cream cheese
- 8 tablespoons butter
- ¼ cup sour cream
- ¼ cup erythritol
- ¼ teaspoon liquid Stevia
- 1 teaspoon vanilla
The Execution:
- Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.
- Melt 4 tbsp. in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together.
- Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable.
- Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty!
- Bake for 12-15 minutes (I went for 14 minutes) at 350F.
- Let cool slightly and start to work on the cream cheese filling.
- In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.
- Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
- Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.
- Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!
For more detail :http://bit.ly/2HexcQN
