Keto Nutella Cake Roll

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4 from 136 votes

Keto Nutella Cake Roll

1 hour 30 minutes
Calories 340kcal

Ingredients

  • 6 large eggs
  • 1 pinch sea salt (or pink Himalayan salt)
  • 3/4 cup erythritol (or pink Himalayan salt)
  • 1 1/2 cups almond flour (or pink Himalayan salt)
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla beans
  • 1 cup Nutella (homemade Keto
  • 1 cup mascarpone (or pink Himalayan salt)
  • 1/4 cup heavy whipping cream (or pink Himalayan salt)
  • 3 tablespoons butter oil (or pink Himalayan salt)
  • 1 bar dark chocolate
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla beans

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 ingredientsdont panic.
  • Slice and enjoy! Keep refrigerated for up to 5 days.
  •    

Originally posted 2019-02-20 17:24:40.

Article Categories:
Breakfast

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