Keto Chocolate Roulade
8 Free Range Egg Whites
1/4 Tsp of Cream of Tartar
3 Tbsp Xylitol (available Low Carb Emporium)
1 punnet Raspberries or strawberries
1 punnet Blueberries
2 Tbsp Unsweetened Cocoa
2 Tbsp Unsweetened Powered Sugar (I used Xylitol Cooking sugar)
1 tsp Vanilla Essense
3 tsp Xylitol
300ml Thickened Cream
1 Spray Olive Oil
3 Tbsp Vitawerx Chocolate (available Low Carb Emporium)
Spray Coconut Oil
Time to Cook
Firstly heat your oven to 100 degrees. Then get an electric whisker and whisk your egg whites until they form a soft peak, slowly add the cream of tartar. Once at a soft peak very slowly rain in your sugar and whisk until sugar has dissolved and you have stiff peaks.
Then get a swiss roll pan and spray it with coconut oil and line it with baking paper. And now spread your meringue mix out evenly on the pan in one flat sheet. And place in oven to cook for an hour. After an hour turn the oven off and allow the meringue to sit in the oven for another half and hour. Then take out and allow to cool. This should take about an hour.
In the meantime get a mixing bowl and whip the thickened cream together with the vanilla essence and Xylitol giving you a keto Chantilly cream.
Now with your block of chocolate get a peeler and shave the chocolate. Then mix the powered sugar with the cocoa.
Once the meringue is cooled, place a piece of baking paper beside it, with a damp tea towel underneath and sprinkle on some of the cocoa and sugar mix using a sifter. Now get ready to turn your roulade over.
Spread the Chantilly cream over the roulade and then sprinkle again with the cocoa and sugar mix making sure to leave some for the finish. Then layer it with raspberries and blueberrries, and spread the chocolate around.
Time to role, From the short end this is were the tea towel comes in handy, it will give you some grip for when you are rolling it.
Very slowly and gently roll the roulade, tucking it in as you go. Once rolled dust with remaining cocoa and sugar and place in fridge for 2-3 hours before serving.