When you’re looking for an impressive dessert for family and friends who might not be sugar free or low carb, this is the one that will surprise all of them! The chocolate cake has a light and airy texture and every single bite is creamy and delicious with all the flavors of a traditional tiramisu dessert without all the trouble of one.

Course: Dessert                               Prep Time: 30 minutes

Cook Time: 10 minutes                  Total Time: 40 minutes

Servings: 12 slices                            Calories: 161 kcal



1 ounce 85% dark chocolate
1/3 cup Coconut Flour
1/4 cup unsweetened cocoa powder
1 tbsp Psyillum Fiber Powder
1/4 tsp baking soda
1/4 tsp salt
6 eggs room temp
1 tbsp instant espresso
1/2 cup Swerve confectioners sweetener
1 tsp chocolate liquid stevia


1/4 cup water
1 tbsp strong cooled coffee
1/2 tsp coffee extract
1/2 tsp chocolate liquid stevia


4 ounces mascarpone cheese
2 tbsp coffee cooled
2 tbsp unsweetened cocoa powder
1/2 tsp chocolate liquid stevia
1/2 tsp coffee extract
1/4 cup heavy whipping cream


1/2 cup heavy cream
1/4 cup unsweetened cocoa powder
1/2 tsp coffee extract
1/2 tsp chocolate liquid stevia
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Net Carbs: 4g

1 Preheat oven to 375 degrees F.
2 Line a baking sheet with parchment paper and grease. Set aside.
3 Chop the chocolate in a food processor until fine crumbs.
4 Add the remaining dry ingredients into the food processor and blend until combined.
5 In a stand mixer add the eggs and remaining ingredients for the cake and blend until combined.
6 Slowly pour in the dry ingredients into the wet and blend until all incorporated.
7 Spread this onto the baking pan, 10 by 14 inches was the size I made mine.
8 Bake for 10 minutes.
9 Remove immediately and sprinkle with a little unsweetened cocoa powder over the cake.
10 Cover with a clean linen towel. Place another baking pan the same size and flip over.
11 Immediately and carefully remove the parchment on this side. Sprinkle with more cocoa powder and another clean towel or use parchment.
12 Roll up, starting at the short side, while the cake is still warm. Allow to cool completely.
13 Once cooled, unroll carefully.

14 Whisk together the syrup ingredients and use a pastry brush to cover the cake with the syrup.
15 Make the filling in a stand mixer, blend on high until smooth and spread evenly over the entire cake.
16 Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.
17 To Make the Ganache:
18 Heat the cream in a sauce pan over low heat, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
19 Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
20 Allow to chill for 3 hours or overnight before serving.

Recipe Notes

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Brenda’s Notes:

  • If you don’t have Swerve confectioners, use granulated or another granulated sugar free sweetener you like.
  • You don’t need chocolate stevia but it does make the cake more chocolate flavored.
  • Since Swerve is much less sweet than another granulated substitute, I would recommend leaving out the stevia if using something other than Swerve.
  • 1/2 tsp of liquid stevia is equal to about 1/2 cup of sugar.
  • If you don’t have mascarpone cheese, use cream cheese but make sure it’s softened well.

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Nutrition Facts
Sugar-Free Low Carb Chocolate Tiramisu Cake Roll
Amount Per Serving (1 slice)
Calories 161Calories from Fat 117
% Daily Value*
Total Fat                               13g20%
Saturated Fat                       7g35%
Cholesterol                          91mg30%
Sodium                                119mg5%
Potassium                           113mg3%
Total Carbohydrates          6g2%
Dietary Fibe r                     2g8%
Protein  5g10%
Vitamin                               A5%
Calcium                              3.1%
Iron                                    5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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