low carb keto chocolate roulade
Author: Rosemary (HCP)
INGREDIENTS:**
g Cocoa powder
g Cheese, cottage, plain, reduced fat
g Eggs, chicken, white, raw
g Ground almonds, Tesco (HCP added*)
g Sweetener, Truvia (HCP added*)
Directions:
1.Preheat the oven on 190 C
2.Mix egg whites separately and place it aside
3.Mix egg yolks with sugar.
4.Mix all the grained almonds, baking powder together
5.Once egg yolks are mixed, slowly add grained almonds mixture and cocoa
6.Once all mixed, with a spatula add whipped egg whites and fold it gently
7.Place in the oven for 20 minutes
8.Once baked, take it out and place the parchment paper with the baked base on a wet towel. In that way it will be easier to separate the base from the parchment paper. Leave it for circa 5 minutes and then slowly start peeling the base from the parchment paper.
9.Once all taken out, make holes all over the base
10.For the filling, just place all the ingredients in the mixer and let it all mix properly
11.Place the filling on top of the baked base and slowly roll it together
12.Once all rolled, place the roll into a plastic wrap and firmly wrap it, so the roulade holds properly.
13.Place it in the fridge for 8 hours, best overnight
14.Bon appetite
Nutrition Information (for entire recipe):
Carbohydrate:
5.11
Calories: 265
Fat:
19.36
Protein:
15.68
Ratio:
0.93:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
