KETO CHOCOLATE ROLL CAKE

DESSERT

THE PREPARATION

KETO CHOCOLATE ROLL CAKE

THE EXECUTION

1. 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. 2. Melt 4 tbsp. 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. 3. Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable. 4. Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty! 5. Bake for 12-15 minutes (I went for 14 minutes) at 350F. 6. Let cool slightly and start to work on the cream cheese filling. 7. 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. 8. Plop the cream cheese filling on top of the cake and spread evenly with a spoon. 9. 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. 10. Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!

Chocolate Roll Cake • 1 cup Almond Flour • 4 tbsp. Butter, melted • 3 large Eggs • 1/4 cup Psyllium Husk Powder • 1/4 cup Cocoa Powder • 1/4 cup Coconut Milk • 1/4 cup Sour Cream • 1/4 cup Erythritol • 1 tsp. Vanilla • 1 tsp. Baking Powder

Cream Cheese Filling • 8 oz. Cream Cheese • 8 tbsp. Butter • 1/4 cup Sour Cream • 1/4 cup Erythritol • 1/4 tsp. Liquid Stevia • 1 tsp. Vanilla