Chocolate Rolls (Keto Chocolate Roulade)

1. Preheat the oven on 190 C.
2. Mix egg whites separately and place it aside.
3. Mix egg yolks with sugar.
4. Mix all the grained almonds, baking powder and xanthan gum together.
5. Once egg yolks are mixed, slowly add grained almonds mixture and cocoa.
6. Once all mixed, with a spatula add whipped egg whites and fold it gently.
7. Place in the oven for 20 minutes.
8. Once baked, take it out and place the parchment paper with the baked base on a wet towel. In that way it will be easier to separate the base from the parchment paper. Leave it for circa 5 minutes and then slowly start peeling the base from the parchment paper.
9. Once all taken out, make holes all over the base.
10. For the filling, just place all the ingredients in the mixer and let it all mix properly.
11. Place the filling on top of the baked base and slowly roll it together.
12. Once all rolled, place the roll into a plastic wrap and firmly wrap it, so the roulade holds properly.
13. Place it in the fridge for 8 hours, best overnight.
14. Bon appetite.

Notes:

• Rolling the cake: If you feel that your sponge cake is too thin and you are afraid of breaking it while rolling, you can roll it while still warm. This will retain its shape and once cooled, unroll, fill and roll again. While rolling this chocolate roulade, do not press tight too much. You might force press out most of the filling and will end up with a very thin low carb swiss roll cake.
• Making powder sugar: It is ok if you do not have powdered sugar at home. I never have. I always buy a normal sugar substitute and make my own powdered sugar every single time. Just place it into the Magic Bullet or a Coffee Grinder and switch it on. You can also make your own Vanilla sugar by placing a vanilla bean inside for a few weeks.
• Making Glaze: For the glaze, warm up either a sugar-free chocolate or Cacao mixed with sweetener and add a bit of coconut oil. If you just warm it up and pour, you will get a thin shiny chocolate layer. If you let it cool a bit and mix it fully with a hand mixer, you will add a bit of air in and make it fluffy. That could then be spread on top of the roulade and with the help of a fork decorated into the famous Keto Yule Log.
• Peeling the parchment paper from the low carb sponge cake: A little trick I have learned from my mum: Make sure a wet towel is placed underneath the parchment paper once the cake is baked and hot. This will help the parchment paper to get wet, which will help you to peel it easily from the cake once cooled.
• I have also made a recipe on How to make your own Farmers Cheese at home easily.

From https://www.lowcarb-nocarb.com/low-carb-chocolate-roulade/