Growing up, those cozy Sunday afternoons in my grandmother’s kitchen were my favorite. The smell of fresh coffee brewing, the gentle chatter of family, and the anticipation of a sweet treat fresh from the oven. It was in this warm setting that I first fell in love with the art of baking, especially when it involved a touch of chocolate. Today, I’m thrilled to share a delightful Low Carb Chocolate Tiramisu Cake Roll that brings back those cherished memories. This recipe not only satisfies your sweet tooth but does so in a way that’s mindful of your carb intake. It’s perfect for a family gathering or just a quiet evening indulgence, promising the comfort of tradition with a modern twist.
Why You’ll Love This Cake Roll
Low Carb Delight
In a world where dietary restrictions often mean giving up beloved treats, this cake roll stands out. It satisfies your chocolate cravings without the carb overload, making it a guilt-free dessert option. Using ingredients like coconut flour and Monk Fruit sweetener ensures that you can enjoy each bite without worrying about your daily carb count.
Quick to Make
Time is often of the essence in our busy lives. With just 10 minutes of baking time, you can have this delectable treat ready in no time. It’s perfect for those spontaneous dessert cravings or when you need to whip up something impressive on short notice.
Perfect for Entertaining
This cake roll’s elegant presentation as a rolled cake makes it an impressive centerpiece for any gathering. Whether it’s a casual family dinner or a more formal affair, this dessert is sure to catch the eye and delight the taste buds of your guests.
Rich and Creamy
The combination of mascarpone filling and chocolate ganache creates a luxurious texture and flavor. Each bite is a balanced blend of rich chocolate and creamy mascarpone, a testament to the cake’s inspiration from classic tiramisu.
Customizable Sweetness
Everyone’s palate is different, and this recipe allows for adjustments to suit your taste. You can easily adjust the sweetness to your liking with natural sweeteners like Monk Fruit or Stevia, ensuring that the dessert is perfect for you and your loved ones.
The Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 10 slices
Calories: 148 per slice
Ingredients
Cake
- 1 ounce 85% dark chocolate or sugar-free chocolate
- 1/3 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp psyllium husk
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 eggs at room temperature
- 1 tbsp instant espresso powder
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
Coffee Syrup
- 1/4 cup water
- 1 tbsp strong, cooled coffee
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
Mascarpone Filling
- 4 ounces mascarpone cheese or cream cheese
- 2 tbsp cooled coffee
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
- 1/2 tsp coffee or vanilla extract
- 1/4 cup heavy whipping cream
Chocolate Ganache
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
Instructions
Cake
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and grease it to prevent sticking.
- Finely chop the chocolate and combine with the remaining dry ingredients in a food processor. This ensures even distribution of flavors.
- In a stand mixer, blend the eggs and wet ingredients until well combined. Gradually add the dry ingredients to form a smooth batter.
- Spread the batter evenly on the prepared baking sheet. Bake for 10 minutes, watching to ensure it doesn’t overcook.
- Remove from the oven, sprinkle with cocoa powder, and cover with a clean towel. Flip using another baking sheet—this step helps prevent cracking.
- Carefully peel away the parchment and sprinkle more cocoa powder. Roll up the cake while still warm, as this helps set its shape. Let it cool completely.
Coffee Syrup
- Whisk together the syrup ingredients. Brush over the cooled cake to impart a rich coffee flavor, reminiscent of traditional tiramisu.
Mascarpone Filling
- Blend the mascarpone ingredients until smooth. This creamy mixture will complement the chocolate perfectly.
- Spread the mascarpone filling evenly over the cake. Roll the cake back up, wrap it in parchment, and refrigerate for at least 2 hours to set.
Ganache
- Heat the heavy cream until simmering, then remove from heat. Mix in the other ganache ingredients until smooth.
- Cover the cake with ganache, refrigerating uncovered for at least 3 hours to allow the ganache to set.
Kitchen Tools You’ll Need
- Baking Sheet: Essential for spreading and baking the cake evenly.
- Parchment Paper: Prevents the cake from sticking and aids in rolling.
- Food Processor: Ensures ingredients are finely mixed.
- Stand Mixer or Electric Hand Mixer: Achieves a smooth batter and filling.
- Saucepan: For gently heating the cream to make the ganache.
The Benefits of Each Ingredient
Coconut Flour
Coconut flour is low in carbohydrates and rich in fiber, providing a healthy alternative to traditional wheat flour. It adds a subtle nutty flavor and a light, airy texture to the cake.
Psyllium Husk
Psyllium husk is a fantastic source of dietary fiber, aiding digestion and enhancing the texture of the cake, making it more cohesive and less likely to crumble.
Monk Fruit Sweetener
Monk Fruit is a natural sweetener that doesn’t spike blood sugar levels, making it an excellent choice for low-carb diets. It provides sweetness without the calories or carbohydrates of sugar.
Mascarpone Cheese
Used for its creamy texture and mild flavor, mascarpone adds richness to the filling without the added carbs, making it a perfect fit for low-carb recipes.
What to Serve With This Cake Roll
Pair this Low Carb Chocolate Tiramisu Cake Roll with a freshly brewed cup of coffee or a light, herbal tea for a delightful contrast. For a complete dessert spread, consider serving it alongside our Keto Vanilla Ice Cream or Low Carb Lemon Bars for added variety. These pairings add a refreshing element to the richness of the cake, enhancing your dessert experience.
Storage & Leftover Tips
Wrap the cake roll in plastic wrap and store it in the refrigerator for up to 7 days. For longer storage, wrap individual slices or the entire cake in an airtight container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before serving to maintain its texture and flavor.
A Personal Baking Journey
Baking this Low Carb Chocolate Tiramisu Cake Roll is more than just creating a dessert; it’s about connecting with the past and infusing traditional flavors with modern dietary considerations. Each step of this recipe is a nod to those cherished moments in my grandmother’s kitchen, where the love for baking and family was always the secret ingredient. Whether you’re sharing it with family or savoring a slice alone, it’s a recipe that brings warmth and joy to any occasion. Enjoy baking and, most importantly, enjoy every delightful bite!
Low Carb Chocolate Tiramisu Cake Roll
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and grease. Set aside.
- Chop the chocolate by hand or in a food processor until fine crumbs.
- Add the remaining dry ingredients into the food processor and blend until combined.
- In a stand mixer or large bowl using an electric 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.
- Remove immediately and add a sprinkle of cocoa powder over the cake. Bake in preheated oven for 10 minutes.
- Remove immediately and add a sprinkle of cocoa powder over the cake.
- Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
- Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
- Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
- Once cooled, unroll carefully. Set aside.
- In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.
- Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
- Roll cake back up, cover with parchment and refrigerate for at least 2 hours.
- Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, 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.