A Coffee Swiss Roll is a deliciously indulgent dessert, and when it's made in a zero-carb, carnivore-friendly way, it becomes even more special. This version of the Coffee Swiss Roll combines the rich flavors of coffee and buttery mousse with a light, airy sponge cake, making it perfect for those following a low-carb or carnivore diet. It's an excellent option for when you want to enjoy a treat without compromising your dietary choices.
The key to making this recipe successful lies in carefully preparing the components, especially the sponge and the coffee filling. The sponge is made from a simple mix of eggs, whey protein, and a touch of xanthan gum, which helps to create a stable and fluffy texture. The coffee filling is a smooth, mousse-like mixture of butter and freshly brewed coffee, which adds a deep, rich flavor to the roll. This filling is light and airy, contrasting beautifully with the dense sponge.
To start, you'll prepare the coffee filling. It's important to use high-quality butter at room temperature to ensure it whips smoothly with the sweetener and coffee. Once the filling is ready, you can move on to the sponge. The key to a good sponge is achieving a stiff meringue, which provides the structure for the roll. The cream of tartar, salt, and a gradual increase in mixing speed will help you achieve the perfect meringue. Once baked, the sponge should be rolled immediately to create the classic Swiss roll shape, allowing it to set before being filled.
Ingredients
Coffee Filling
- 70 g butter - unsalted, room temperature (very soft)
- 30 g allulose
- 20 g freshly brewed ristretto coffee
- Optional: 1 sprinkle Cacao Barry Extra Brute
Sponge
- 3 large eggs (180g weighed in shell)
- 10 g egg white powder
- 10 g whey protein isolate
- ¼ tsp cream of tartar
- ⅛ tsp xanthan gum
- 20 g erythritol
- 1 pinch fine Himalayan pink salt
- ¼ tsp vanilla extract
- Optional: 1 dusting Sukrin icing 'sugar'
Instructions
Make the Coffee Filling
1. Brew 20 ml of ristretto coffee and allow it to cool. If you don't have an espresso machine, you can use strong brewed coffee or instant coffee, but make sure it’s no more than 20 ml.
2. In a mixing bowl, whip the softened butter with allulose until it becomes smooth and creamy.
3. Gradually add the cooled coffee to the butter mixture, using a stick whisk to incorporate air and create a mousse-like texture. If you're not ready to use it immediately, store the coffee whip in a sealed jar at room temperature in a dark place.
Make the Sponge
1. Preheat your oven to 160°C (static oven). Line a 25x33 cm (10x13”) baking tray with non-stick parchment paper.
2. Separate the eggs, placing the whites into a large mixing bowl and the yolks into a smaller one. Add erythritol and vanilla to the yolks and mix well.
3. To the egg whites, add a pinch of salt and cream of tartar, then whip on low speed, gradually increasing to high, until you achieve a stiff meringue.
4. In a separate bowl, mix the egg white powder, whey protein isolate, and xanthan gum. Sift this dry mixture over the meringue and gently fold it in, mixing on low speed to avoid deflating the meringue.
5. Whip the yolks until pale and creamy, then gently fold them into the meringue mixture using a silicone spatula until well combined.
6. Spread the mixture evenly over the lined baking tray and bake for 13-15 minutes, until golden brown.
7. Remove the sponge from the oven and let it cool for 5 minutes. Then, flip it onto your worktop, peel away the parchment paper, and roll the sponge carefully with the paper. Allow it to cool completely.
Assemble
1. Unroll the cooled sponge and discard the paper. Spread the coffee whip evenly over the surface, then sprinkle with cacao (if using).
2. Roll the sponge tightly again, this time without the paper. Wrap the roll in a fresh sheet of parchment paper and refrigerate until ready to serve.
3. Optionally, dust with icing 'sugar' before serving, or serve with a side of Chantilly cream if desired.
This Coffee Swiss Roll is best enjoyed chilled, where the flavors are perfectly balanced, and the texture remains soft and creamy.