Swiss Chocolate Roll

• Baking & Spices

  • 1/2 tsp Almond extract, pure
  • 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 1/3 cup Cocoa, unsweetened
  • 1 Cocoa powder, unsweetened
  • 1 cup Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp White vinegar

• Drinks

  • 1 cup Coffee

• Dairy

  • 4 tbsp Butter
  • 1 8 ounce container Cool whip, thawed or 1 cup heavy cream, Sugar Free whipped

• Other

  • ½ cup Truvia Blend for Baking

Found on bariatriceating.com

Ingredients

• 1 cup flour
• ½ cup almond flour
• ⅓ cup unsweetened cocoa
• 1 teaspoon baking soda
• ½ cup Truvia Blend for Baking
• ½ teaspoon salt
• 4 tablespoons butter, melted
• 1 cup cold coffee
• ½ teaspoon pure almond extract
• 1 tablespoon white vinegar
• One 8 ounce container Sugar Free Cool Whip, thawed or 1 cup heavy cream whipped
• additional unsweetened cocoa powder for dusting - optional

Directions

• Preheat the oven to 350° F. Coat an 8 by 13 inch sheet pan with vegetable cooking spray and line with a sheet of wax paper or parchment.
• Mix together the flour, almond flour, cocoa, baking soda, sweetener, and salt.
• In a separate bowl, whisk together the butter, coffee, almond extract and vinegar.
• Add the wet ingredients to the dry ingredients and whisk until smooth.
• Pour/spread into the pan, smooth then tap on counter to level and remove air bubbles.
• Bake until the top springs back when pressed gently 15 to 20 minutes.
• Cool ten minutes before removing from the pan. Allow to cool completely.
• Loosen paper, spread with Cool Whip and roll. Lightly dust with cocoa powder, if desired.