Keto Nutella Cake Roll
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.
Nutrition
Calories: 340kcal
Originally posted 2019-02-20 17:24:40.
