Who said diets couldn’t taste good?! If a slice of this heaven is actually allowed on this way of eating then I’m converted for life! It seems some people say sweeteners are ok on keto and some don’t but I tried the lemon roulade without sweetener and it just wasn’t good enough so I will do the recipes including sweetener and you can omit if you prefer 🙂

Ingredients, for the cake:

• 4 eggs, separated
• 65g ground hazelnuts
• 10g cocoa powder
• 2 tbsp sweetener – I believe Natvia is the best to use, I used Splenda as I had it to hand (You’re looking to replace 65g of sugar but really only need enough to stabilise the egg whites)

For the filling:

• 120g cream cheese
• 240ml double cream
• 30g cocoa powder
• 1tbsp sweetener
• 10g chopped hazelnuts (optional)

Preheat oven to 180c fan assisted or 200c standard. Line a Swiss roll tin (9 x 13inch) with non stick baking paper.

Combine egg yolks and cocoa powder, then add hazelnuts – don’t worry if it becomes thick!

Now beat your egg whites, start slowly and gradually increase the speed while you add the sweetener a little at a time. Beat until you can form stiff peaks, you should be able to turn the bowl upside down without them moving.

Add a large dollop of egg white to the chocolate mix and whisk, keep adding small amounts until its loose and smooth.

Now add the remains egg whites and very careful fold the mix together trying not to knock any more air out the mixture.

Bake for 12-15mins until it feels firm to touch.

Once cooked, remove from the oven and turn out onto a piece of nonstick paper, peel off the cooked paper. Gently roll up the sheet, encorporating the new sheet into the roll. Twist the ends to hold it in place and leave to cool.

By the time you’ve washed up and had a cup of celebratory coffee you can make a start on your filling – you don’t want it sat too long before using hence the coffee to give the roll a chance to cool down 😀

For the delicious filling, sift the cocoa powder into a bowl, add about a third of your cream and mix into a thick paste. Add the cream cheese and whisk until combined and fluffy. Add the rest of the cream and whisk until thick and holding its shape.

Now unroll your cake and spread a layer of icing onto the inside of your sponge and scatter some chopped hazelnuts over the top.

Then, using the paper, roll up your roulade!

If you have some filling left over pipe or spread it on the top followed by a few chopped hazelnuts to make it look extra awesome 😀

For the whole log the values are: 1396kcal | Fat 224g | Carbs 25.2g | Protein 55.4g

Per serving (makes 7) are : 199kcal | Fat 32g | Carbs 4.6g | Protein 7.9g

 

Any problems let me know and I’ll help you out 😀

Once I’ve perfected the recipe this lemon roulade will yours soon …..