Sugar-Free Low Carb Chocolate Tiramisu Cake Roll

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 2 1/2 tsp Chocolate liquid stevia

• Baking & Spices

  • 85 1 ounce dark chocolate
  • 1/4 tsp Baking soda
  • 1/3 cup Bob's red mill coconut flour
  • 1 tbsp Bob's red mill psyillum fiber, Powder
  • 5/8 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1/2 cup Swerve confectioners sweetener

• Drinks

  • 3 tbsp Coffee, strong
  • 1 1/2 tsp Coffee extract
  • 1 tbsp Espresso, Instant

• Dairy

  • 1/2 cup Heavy cream
  • 1/4 cup Heavy whipping cream
  • 4 oz Mascarpone cheese

• Liquids

  • 1/4 cup Water

Found on sugarfreemom.com

Description

Ingredients

• 1 ounce dark chocolate, 85%
• 1/3 cup Bobs Red Mill Coconut Flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Bobs Red Mill 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
• 1/4 cup water
• 1 tbsp strong, cooled coffee
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia
• 4 ounces mascarpone cheese
• 2 tbsp strong, cooled coffee
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp chocolate liquid stevia
• 1/2 tsp coffee extract
• 1/4 cup heavy whipping cream
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia

Directions

• 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.

Nutrition