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SUGAR-FREE LOW CARB CHOCOLATE TIRAMISU CAKE ROLL
SUGAR-FREE LOW CARB CHOCOLATE TIRAMISU CAKE ROLL
Healthy recipes offer you Sugar-Free Low Carb Chocolate Tiramisu Cake Roll, we hope you like it
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Course: Dessert
Cuisine: American
Keyword: Sugar-Free Low Carb Chocolate Tiramisu Cake Roll
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Ingredients
- CAKE
- 1 OUNCE 85% DARK CHOCOLATE
- 1/3 CUP COCONUT FLOUR
- 1/4 CUP UNSWEETENED COCOA POWDER
- 1 TBSP PSYILLUM FIBER POWDER
- 1/4 TSP BAKING SODA
- 1/4 TSP SALT
- 6 EGGS ROOM TEMP
- 1 TBSP INSTANT ESPRESSO
- 1/2 CUP SWERVE CONFECTIONERS SWEETENER
- 1 TSP CHOCOLATE LIQUID STEVIA
- SYRUP
- 1/4 CUP WATER
- 1 TBSP STRONG COOLED COFFEE
- 1/2 TSP COFFEE EXTRACT
- 1/2 TSP CHOCOLATE LIQUID STEVIA
- FILLING
- 4 OUNCES MASCARPONE CHEESE
- 2 TBSP COFFEE COOLED
- 2 TBSP UNSWEETENED COCOA POWDER
- 1/2 TSP CHOCOLATE LIQUID STEVIA
- 1/2 TSP COFFEE EXTRACT
- 1/4 CUP HEAVY WHIPPING CREAM
- GANACHE
- 1/2 CUP HEAVY CREAM
- 1/4 CUP UNSWEETENED COCOA POWDER
- 1/2 TSP COFFEE EXTRACT
- 1/2 TSP CHOCOLATE LIQUID STEVIA
- GET INGREDIENTSPOWERED BY CHICORY
Instructions
- PREHEAT OVEN TO 375 DEGREES F.
- LINE A BAKING SHEET WITH PARCHMENT PAPER AND GREASE. SET ASIDE.
- CHOP THE CHOCOLATE IN A FOOD PROCESSOR UNTIL FINE CRUMBS.
- ADD THE REMAINING DRY INGREDIENTS INTO THE FOOD PROCESSOR AND BLEND UNTIL COMBINED.
- IN A STAND MIXER ADD THE EGGS AND REMAINING INGREDIENTS FOR THE CAKE AND BLEND UNTIL COMBINED.
- SLOWLY POUR IN THE DRY INGREDIENTS INTO THE WET AND BLEND UNTIL ALL INCORPORATED.
- SPREAD THIS ONTO THE BAKING PAN, 10 BY 14 INCHES WAS THE SIZE I MADE MINE.
- BAKE FOR 10 MINUTES.
- REMOVE IMMEDIATELY AND SPRINKLE WITH A LITTLE UNSWEETENED COCOA POWDER OVER THE CAKE.
- COVER WITH A CLEAN LINEN TOWEL. PLACE ANOTHER BAKING PAN THE SAME SIZE AND FLIP OVER.
- IMMEDIATELY AND CAREFULLY REMOVE THE PARCHMENT ON THIS SIDE. SPRINKLE WITH MORE COCOA POWDER AND ANOTHER CLEAN TOWEL OR USE PARCHMENT.
- ROLL UP, STARTING AT THE SHORT SIDE, WHILE THE CAKE IS STILL WARM. ALLOW TO COOL COMPLETELY.
- ONCE COOLED, UNROLL CAREFULLY.
- WHISK TOGETHER THE SYRUP INGREDIENTS AND USE A PASTRY BRUSH TO COVER THE CAKE WITH THE SYRUP.
- MAKE THE FILLING IN A STAND MIXER, BLEND ON HIGH UNTIL SMOOTH AND SPREAD EVENLY OVER THE ENTIRE CAKE.
- ROLL CAKE BAKE UP, COVER WITH PARCHMENT AND REFRIGERATE FOR AT LEAST 2 HOURS.
- TO MAKE THE GANACHE:
- HEAT THE CREAM IN A SAUCE PAN OVER LOW HEAT, UNTIL JUST GENTLY SIMMERING, DO NOT BOIL. REMOVE FROM HEAT AND WHISK IN THE REMAINING INGREDIENTS. TASTE AND ADJUST SWEETENER IF NEEDED.
- COVER CAKE WITH GANACHE AND REFRIGERATE. USE PARCHMENT OVER BOTH ROLLED ENDS BUT LEAVE THE GANACHE ON TOP UNCOVERED IN THE FRIDGE.
- ALLOW TO CHILL FOR 3 HOURS OR OVERNIGHT BEFORE SERVING.
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