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!
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