Keto Chocolate Peanut Butter Roll

This Keto Chocolate Peanut Butter Roll is absolutely amazing!

I had it for my birthday cake this year since I love both chocolate and peanut butter.

It was perfect!

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Keto Chocolate Peanut Butter Roll

This Keto Chocolate Peanut Butter Roll is the perfect combination of peanut butter and chocolate. Perfect for a birthday cake, or any celebration. Everyone will love it!
Course: Dessert
Cuisine: Keto
Servings: 8
Calories: 345kcal

Ingredients

Peanut Butter Ganache

  • 175 grams keto white chocolate finely chopped
  • 160 grams coconut cream can use heavy cream
  • 125 grams keto creamy peanut butter no sugar added

Chocolate sSponge Cake

  • 6 eggs separated
  • 30 grams xylitol sweetener of your choice
  • 30 grams cocoa powder
  • 1 tsp vanilla
  • 1/2 tsp chocolate extract (optional)
  • 1 tsp gelatin

Instructions

Peanut Butter Ganache

  • In a medium bowl place the peanut butter and white chocolate pieces
  • In a small saucepan, heat the coconut cream until bubbles start to appear
  • Pour the coconut cream over the peanut butter and white chocolat.
  • Leave the mixture to melt for 3-5 minutes - do not stir
  • When white chocolate is melted, stir the mixture until smooth. If it is not smooth, you can blend with an immersion blender.
  • Let cool a bit before using

Chocolate Sponge Cake

  • In a medium mixing bowl, beat the egg whites and gelatin with a hand mixer until stiff peaks form.
  • In a large mixing bowl, beat the egg yolks until they are light and pale
  • Add the xylitol to the egg yolks and beat until light and creamy
  • Add the cocoa powder and extracts and beat until all combines
  • Fold the egg whites into the egg yolk mixture 1/3 at a time.
  • When it is all combined, pour the mixture into a parchment paper lined jelly pan (1/2 baking sheet)
  • Bake at 350 F for 20 minutes
  • Remove from oven and lightly cover with another sheet of parchment paper
  • Let the cake cool for 15-20 minutes. The cake should still be warm but not hot
  • Flip the cake over onto parchment paper so the bottom is now on top
  • Remove the parchment paper from the cake
  • Top the cake with the peanut butter ganache and roll
  • Refrigerate for at least 1 hour
  • Slice and enjoy!

Notes

The nutritional values are not accurate since the calculator did not have sugar free peanut butter or white chocolate  It also includes the xylitol which some people subtract

Nutrition

Calories: 345kcal | Carbohydrates: 24g | Protein: 11g | Fat: 26g | Saturated Fat: 13g | Fiber: 3g | Sugar: 15g

 

 



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