Description
A delicious low-carb dessert perfect for the holiday season.
Ingredients
Scale
- 4 large eggs
- 1/4 cup erythritol
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and erythritol until thick and fluffy.
- In another bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the egg mixture.
- Spread the batter evenly on the baking sheet.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Allow to cool, then carefully roll up with the parchment paper.
- Whip the heavy cream and vanilla extract together until stiff peaks form.
- Unroll the cake and spread the whipped cream, then re-roll and chill before serving.
Notes
- Make sure to cool the cake completely before rolling it.
- Can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 100mg