A light gingerbread swiss roll cake full of flavour and is easy to make. A healthy cake to enjoy over the holidays. Or anytime you fancy a ginger swiss roll.
At only 2g net carbs a slice this swiss roll is baked with coconut flour and is also gluten free. It is so light and delicious that you could serve it to your carb eating friends and they would not realise they are eating a healthier cake. That always tickles me. To see other people, enjoy my low carb baking when normally they would be face down in a sugar wheat laden dessert.
Since this year has bordered on an almost obsession with the roulade and rolled cakes, it feels only fitting to share another before the year is out
Although I have put the filling as whipped cream you could change this for your own taste. I’ve also made this with a filling of cream cheese and whipped cream together as it holds quite well. If there is a flavour you enjoy with gingerbread, throw it into the filling! I did toy with chocolate but thought that it might be a bit too rich. Lemon might be a delicious option.
When I was taking the photographs of this gingerbread swiss roll, it was on a table by a window at the back of the house. One of my cats, Muffin, came to investigate so I could not resist posting a photo with her in the background. Don’t worry, she does not get too near to the food. Especially as I will sometimes use xylitol in my cooking, I am extra careful as this is extremely toxic to animals. We don’t give our pets any “human” food so they don’t expect it. However, you cannot be too cautious at times. Plus, the sound of my loud scream of “step away” echoes throughout the neighbourhood. You can hear the sound of nervous teenagers for about a one-mile radius moving quickly when I yell at the animals.
This gingerbread swiss roll sponge is light yet firm. Full of warming spices, it tastes like a holiday cake. If a cake could be a warm, jumper covered hug, this would be it.
- 6 eggs separated
- 1/3 cup (38g) Coconut flour
- ½ cup (113g) Erythritol low carb sweetener
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Ginger ground
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cloves ground
- 1 teaspoon Nutmeg ground
- 1/2 teaspoon All spice
- 1/2 cup whipped cream
- Cranberries to decorate – optional
Preheat the oven to 180C/350F degrees
Grease and line a rectangle baking tin with parchment paper.
Beat the egg whites until stiff peaks form.
In another bowl, beat the egg yolks and erythritol together.
Add the coconut flour, baking powder, salt, vanilla, ginger, cinnamon, nutmeg and all spice. Combine well.
Gently fold in the egg whites and combine thoroughly.
Pour into the baking tin and smooth evenly.
Bake for 20 minutes until firm and golden.
Remove from the oven and place on another piece of parchment paper.
Using the parchment paper on the top (will be the one used for baking), gently roll up the cake.
Watch your hands and don’t burn yourself! Best to let it cool slightly before rolling. This is to keep the sponge in the correct shape before adding the filling.
Allow to cool.
Whip the cream until stiff.
Gently unroll the cake, remove the top layer of parchment paper and spread the whipped cream evenly over the sponge.
Using the outer layer of parchment paper roll up the sponge again.
Eat any excess filling that squeezed out!
Decorate as you wish.
Slice, eat and enjoy!
Makes 10 slices
Nutritional Info per slice: 86 Calories, 6g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs