KETO RED VELVET ROLL
A light low carb red velvet roll cake is filled with a smooth cream cheese filling for a colourful and easy dessert. This is a coconut flour cake so it's gluten free and nut free too.
red velvet swiss roll make with coconut flour
For those of you who enjoy a red velvet cake, try this easy red velvet roll cake. It's a butter free sponge recipe that you could use for other swiss roll cake flavours too.
INGREDIENTS
6 medium eggs separated
1/3 cup coconut flour
1/2 cup monkfruit sweetener or other low carb sweetener
2 tablespoons cocoa powder unsweetened
1-2 teaspoons red food colouring
1 teaspoon vanilla extract
1 teaspoon baking powder
Filling
8 oz cream cheese softened
1/4 cup monkfruit sweetener or other low carb sweetener
1 1/2 cups cream heavy
1 teaspoon vanilla extract
INSTRUCTIONS
Make the sponge
Preheat the oven to 180C/350F degrees
Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
In a medium bowl, whisk the egg whites until stiff peaks form.
In another medium bowl, beat the egg yolks, vanilla and monkfruit together.
Add the coconut flour, cocoa, baking powder, salt and red food colouring. Mix well and add any additional colouring to get the shade of red you want.
Gently fold in the egg whites until you have an even coloured batter.
Pour the cake batter into the baking tin and smooth evenly.
Bake for 15-20 minutes until firm.
Remove the baking tin from the oven and allow to cool for 5 minutes.
Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
Set aside to cool.
Make the Filling
Whisk the cream cheese and the monkfruit sweetener in a medium bowl until smooth.
Add the vanilla extract and the cream. Continue to whisk until the mixture is smooth and thick enough to spread.
To Assemble
Gently unroll the cake, remove the top layer of parchment paper and spread the cream cheese filling evenly over the sponge.
Using the outer layer of parchment paper roll up the sponge again.
Trim the edges for a neater sponge.
Slice, eat and enjoy!
NOTES
Makes 8 slices
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
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