Vegetable oil spray for greasing pan
200 grams granular sugar substitute
21.5 grams unsweetened cocoa powder
2 tablespoons low carb baking mix
9 large eggs, separated
1/4 teaspoon salt
236 ml double cream
1 1/2 tablespoon granular sugar substitute
57 grams unsweetened chocolate, melted and cooled
79 ml double cream
1 stick (8 tablespoons) unsalted butter, softened
30 grams plus 1 tablespoon granular sugar substitute
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1. Preheat oven to 375 degrees Fahrenheit.
2. For cake: Beat eggs yolks. Mix in other ingredients except egg white. Beat eggs whites and fold in. Add mixture to swiss roll tin and bake.
3. For filling: Beat double cream and fold in sugar substitute. When cake quite cold, spread with filling and gently roll up cake into roll.
4. For frosting: Beat cream and butter, mix in other ingredients. Spread over cake.
Carbohydrates: 8 grams
Net Carbs: 6 grams
Fibre: 2 grams
Protein: 8 grams
Fat: 29 grams