#cakeroll

This cake roll is a great way to enjoy the flavors of tiramisu without feeling guilty. This dessert is a light almond flour cake flavored with espresso and rum and filled with a creamy mascarpone mixture. It will satisfy your sweet tooth while keeping you on track with your ketogenic lifestyle.

Ingredients: 4 large eggs. 1/2 cup almond flour. 1/4 cup powdered erythritol. 2 tbsp cocoa powder unsweetened. 1 tsp baking powder. 1/4 cup brewed espresso, cooled. 1/2 cup mascarpone cheese. 1/2 cup heavy cream. 2 tbsp powdered erythritol. 1 tsp vanilla extract. 1 tbsp rum extract. 2 tbsp dark chocolate shavings optional.

Instructions: Preheat your oven to 350F 175C. Line a jelly roll pan with parchment paper. In a bowl, beat the eggs until fluffy. Add almond flour, powdered erythritol, cocoa powder, and baking powder to the eggs. Mix until well combined. Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched. Once baked, let the cake cool for a few minutes. Then carefully roll it up with the parchment paper and let it cool completely. In another bowl, mix the cooled espresso with the rum extract. In a separate bowl, whip the mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. Carefully unroll the cooled cake and brush the espresso mixture over the surface. Spread the mascarpone mixture evenly over the cake. Roll the cake back up, without the parchment paper. Optional: Sprinkle dark chocolate shavings over the top. Refrigerate for at least an hour before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

A delightful Hot Chocolate Cake Roll with a rich cocoa sponge, mini marshmallows, hot fudge sauce, and whipped cream. It's a perfect dessert for chocolate lovers, especially during the colder months.

Ingredients: 4 large eggs. 1 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup all-purpose flour. 1/4 cup powdered sugar for dusting. 1 1/2 cups mini marshmallows. 1/2 cup hot fudge sauce. 1 cup heavy cream. 1/4 cup powdered sugar for whipped cream. 1 tsp vanilla extract for whipped cream. 1/4 cup crushed graham crackers optional, for garnish. 1/4 cup mini chocolate chips optional, for garnish.

Instructions: Preheat your oven to 350F 175C. Grease and line a 15x10-inch 38x25 cm jelly roll pan with parchment paper, leaving an overhang on the longer sides. In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Add the cocoa powder, vanilla extract, and salt to the egg mixture. Mix until well combined. Gradually fold in the all-purpose flour until the batter is smooth and well mixed. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when touched. While the cake is baking, lay out a clean kitchen towel and sift powdered sugar evenly over it. As soon as the cake is done baking, carefully invert it onto the prepared kitchen towel. Remove the parchment paper from the cake. Starting at the shorter end, roll the cake up with the kitchen towel and let it cool completely. Once the cake has cooled, carefully unroll it and remove the kitchen towel. Spread the mini marshmallows evenly over the surface of the cake. Gently warm the hot fudge sauce and drizzle it over the marshmallows. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the marshmallows and hot fudge sauce. Roll the cake back up, without the kitchen towel, and place it on a serving platter. Drizzle some additional hot fudge sauce on top and garnish with crushed graham crackers and mini chocolate chips if desired. Refrigerate the cake roll for at least 30 minutes before serving to set the filling. Slice and enjoy your Hot Chocolate Cake Roll!

Prep Time: 30 minutes

Cook Time: 15 minutes

Ube Cake Roll

An ube cake roll is a delightful Filipino dessert that’s as eye-catching as it is delicious. Made with a light, fluffy ube-flavored sponge cake, its signature vibrant purple hue comes from purple yam, giving it a unique, slightly nutty sweetness. The cake is carefully rolled around a rich, creamy ube buttercream or whipped cream filling, creating a beautiful swirl in every slice. Soft, moist, and bursting with tropical flavor, the ube cake roll is often dusted with powdered sugar or topped with a light glaze for an extra touch of sweetness. It's a festive, irresistible treat perfect for any celebration.