Serves 10
Ingredients:
- 5-6 eggs (0g)
- 85g ground almonds (0g)
- 50g plain flour (40g)
- 1 teaspoon baking powder (0g)
- 80g xylitol (40g)
- 30g unsweetened cocoa powder (0g)
Filling:
- 150g double or whipping cream (0g)
- 1 teaspoon vanilla extract (0g)
You can also add fresh fruit to the cream, eg raspberries, blueberries or strawberries and whip them into the cream (carb count your fruit though)
Method:
1. You will need a shallow rectangular baking tray about 1cm - 2cm high. Grease and line the tray
2. Preheat oven to 170°C
3. Beat the eggs
4. Mix all the ingredients together to form a batter, it will be runnier than a standard cake batter and may look ‘flat’ when you pour into the tin but it will rise. The finished cake should be quite thin or it will not roll
5. Pour into the prepared tin and bake for about 15mins until the sponge is cooked. Try not to overbake the sponge as it will crack/break rather than roll.
6. Let the sponge cool but keep it on the greaseproof paper as this will help you to roll it
7. Whilst the sponge is cooling, whip the cream and mix well with the ricotta cheese. Flavour your cream at this point if you
8. Once the cake is cool, spread the filling over the whole cake.
9. Then, with the long edge facing you, start to roll the cake. Dust with xylitol or other powdered sweetener (not icing sugar)
10. Slice into 10 slices
Total carbs = 80g. 10 servings - 80÷10 = 8g carbs per slice
This can be eaten on it’s own with fresh fruit (carb count) or used to make a low sugar trifle for Christmas or other celebration. You can also leave out the cocoa and add a teaspoon of vanilla extract for a plain vanilla sponge if you prefer.