Ingredients
Chocolate Roll Cake
- 1 cup almond flour
- 4 tablespoons butter, melted
- ¼ cup erythritol
- 3 large eggs
- ¼ cup psyllium husk powder
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 teaspoon baking powder
- ¼ cup coconut milk
Cream Cheese Filling
- 8 ounces cream cheese
- 8 tablespoons butter
- ¼ cup sour cream
- ¼ teaspoon liquid Stevia
- 1 teaspoon vanilla
- ¼ cup erythritol
Instructions
- 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. butter 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!
Nutrition Facts
Per 1 slice (12 slices)
Amount% Daily Value*
Calories 294
Total Fat 27.8g43%
Saturated Fat 14.6g73%
Cholesterol 102mg34%
Sodium 162mg7%
Potassium 158mg3%
Total Carbohydrate 11.9g4%
Dietary Fiber 4g16%
Sugars 5.8g
Protein 3.9g8%
