Zero-Carb Carnivore Coffee Swiss Roll
Servings: 10 slices
Zero-carb desserts are almost impossible to find unless you stick with meringues. This beautifully simple treat is delightful as is, and even better with Chantilly cream.
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Ingredients
Coffee Filling
- 70 g butter - unsalted, room temperature (very soft)
- 30 g allulose
- 20 g freshly brewed ristretto coffee
Optional
- 1 sprinkle Cacao Barry Extra Brute
Sponge
- 3 large eggs 180g weighed in shell
- 10 g egg white powder
- 10 g whey protein isolate
- ¼ tsp cream of tartar
- ⅛ tsp xanthan gum
- 20 g erythritol
- 1 pinch fine himalayan pink salt
- ¼ tsp vanilla extract
Optional
- 1 dusting Sukrin icing 'sugar'
Instructions
Make the Coffee Filling
- brew 20ml ristretto coffee (see Notes) and leave to cool.20 g freshly brewed ristretto coffee
- whip butter with sweetener.70 g butter, 30 g allulose
- use a stick whisk to aerate while you add the cold coffee a little at a time, until you obtain a mousse-like, airy texture.
- if you're not ready to use it immediately, store the whip in a sealed jar at room temperature in a dark location.
Make the Sponge
- pre-heat oven to
160 °C static. - crack open your eggs, placing whites into a large mixing bowl, and yolks into a small one with sweetener and vanilla.3 large eggs, 20 g erythritol, ¼ tsp vanilla extract
- add salt and cream of tartar to the egg whites and whip, initially on low speed, then on high, until you obtain a very stiff meringue.1 pinch fine himalayan pink salt, ¼ tsp cream of tartar
- weigh and mix whey protein, egg white powder and xanthan gum.10 g egg white powder, 10 g whey protein isolate, ⅛ tsp xanthan gum
- sift the mix over the meringue and whip on minimal speed (to avoid powder flying everywhere), then on max speed, until you obtain a dense batter - if using a stick whisk, you'll feel resistance on the balloon blades.
- now use the same whisk - including the blob of mixture that will have stuck to the blades - and whip the yolks until they become pale and creamy.
- with the aid of a silicone spatula, pour the whipped yolks over the whipped egg whites; combine them well by whisking again.
- line a 25x33cm (10x13”) baking tray with non-stick parchment paper and spread the mixture over it, edge to edge.
- bake for 13-15 minutes, until golden brown.
- remove from oven and allow it to cool for 5 minutes.
- flip the sponge over your worktop, peel away the paper, then put the sponge back on the paper - bottom side up -and roll it carefully (together with the paper).
- leave to cool completely.
Assemble
- unroll sponge and discard paper; spread coffee whip all over, sprinkle cocoa on top (optional) and roll again.1 sprinkle Cacao Barry Extra Brute
- tightly wrap a fresh sheet of parchment paper around the Swiss Roll, and keep refrigerated.
Notes
If you don't have an espresso machine, you could brew a normal coffee - as long as it's strong, or even use instant coffee. Just make sure to use no more than 20 ml. I have not tested either of these alternatives.
You may substitute allulose with powdered erythritol in the Coffee Whip, but you'll experience a grainy texture, as erythritol tends to crystallise.
Consume the Coffee Whip within 5 days if kept at room temperature. It will last longer if refrigerated, but won't be spreadable.
For alternatives to the Coffee Whip, see Caramel Butter, or Nutella Butter Mousse.
Keep the Swiss Roll chilled, and (optional) only dust with icing 'sugar' when ready to serve.
If you decide to serve the Swiss Roll with Chantilly cream:
100g double cream/whipping cream
1 TBSP icing 'sugar'
1/8 tsp vanilla extract
whisk cream until it begins to thicken, add icing 'sugar' and vanilla, whisk until stiff peaks form. Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
100g double cream/whipping cream
1 TBSP icing 'sugar'
1/8 tsp vanilla extract
whisk cream until it begins to thicken, add icing 'sugar' and vanilla, whisk until stiff peaks form. Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Nutrition
Serving: 1slice | Calories: 91kcal | Carbohydrates: 0g | Protein: 4g | Fat: 8.2g
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