Sugar-Free Low Carb Chocolate Tiramisu Cake Roll
Servings 12 slices
Calories 148kcal
Ingredients
Cake
- 1 ounce 85% dark chocolate or sugar free chocolate
- 1/3 cup Coconut Flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp Psyllium Husk
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 eggs room temperature
- 1 tbsp instant espresso powder
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
Coffee Syrup
- 1/4 cup water
- 1 tbsp coffee strong, cooled
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
Mascarpone Filling
- 4 ounces mascarpone cheese or cream cheese
- 2 tbsp coffee cooled
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
- 1/2 tsp coffee extract or vanilla extract
- 1/4 cup heavy whipping cream
Chocolate Ganache
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
Instructions
Cake
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment paper and grease. Set aside.
- Chop the chocolate by hand or in a food processor until fine crumbs.
- Add the remaining dry ingredients into the food processor and blend until combined.
- In a stand mixer or large bowl using an electric 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.
- Remove immediately and add a sprinkle of cocoa powder over the cake.
- Bake in preheated oven for 10 minutes.
- Remove immediately and add a sprinkle of cocoa powder over the cake.
- Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
- Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
- Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
- Once cooled, unroll carefully. Set aside.
Coffee Syrup
- In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.
Mascarpone Filling
- Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
- Roll cake back up, cover with parchment and refrigerate for at least 2 hours.
Ganache
- Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, 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.
Storage
- Storage: Cover cake roll with plastic wrap and keep refrigerated for up to 7 days. You can also wrap individual pieces or store in an airtight container and freeze for up to 3 months.
Video
Notes
Net Carbs: 3 g
If you'd like to change out the low carb sweeteners I used, please see my Sweetener Guide & Conversion chart.
This recipe was first published in April 2016 and updated with video and content April 2019.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 139mg | Potassium: 59mg | Fiber: 4g | Sugar: 1g | Vitamin A: 246IU | Calcium: 25mg | Iron: 0.4mg