cakes Recipes

CHOCOLATE PEANUT BUTTER ROLL, LOW CARB, GLUTEN FREE

These lovely cakes can come in many flavors and consist of a cake filled with a rich and creamy filling then rolled tightly to produce a beautiful spiral of cake and cream. Yum, just look at that swirl!

Ingredients

For the Cake

  • 1 1/4 cup THM Oat Fiber (See Notes)
  • 1 1/3 cups of Sour Cream
  • 1/4 cup melted coconut oil
  • 1/2 cup Pyure or 1 cup THM Gentle Sweet
  • 1/2 cup plain whey protein
  • 1/2 cup unsweetened coco powder
  • 6 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt

Filling

  • 8 oz cream cheese, room temperature
  • 1/2 cup natural peanut butter
  • 1/2 cup heavy whipping cream
  • 1/3 cup Pyure Sweetener, powdered (or 2/3 cup THM Gentle Sweet)
  • 1 tsp pure vanilla
  • pinch of salt
  • **Notes: Oat fiber can have a very strong taste if you do not get a good quality brand. I have tried many and the Trim Healthy Mama brand is the mildest I have tried. I highly recommend it. If you want to try the THM Baking Blend that will work as well,

Instructions

  • Prepare your cake. In your mixing bow add in your eggs, sour cream, sweetener. Whip the mixture until light and airy.
  • Add in your oat fiber and whey protein and the rest of your ingredients and mix really well.
  • Line your baking sheet, or jelly roll pan, and spray it well with cooking spray.
  • Pour your cake batter onto the pan and spread it out as evenly as you can. You really want to make sure it is an even thickness all over if possible. This will help with rolling.
  • Bake your cake for 15 -16 minutes in a preheated 350 degree oven. Once a tooth pick comes out clean pull it out. Start checking at 12 minutes. Do not over cook the cake. It could cause it to crack or break when you roll it.
  • Pull your cake out of the oven and flip the cake out onto a piece of wax paper. Gently peel the foil off your cake and discard. Let the cake cool for very briefly then start at one end and roll the cake up lightly into a roll shape. Set it on a cooling wrack and let it cool completely before filling.
  • Make your filling as your cake cools. Begin by mixing all your filling ingredients together in a bowl. It helps to have your cream cheese at room temperature. Taste the mixture as you go to adjust if you would like it sweeter.
  • Once your filling is done, place it in the fridge to chill until you are ready to fill your cake roll.
  • To fill your roll, slowly unroll your cooled cake, making sure to exercise patience. If the cake is a little stiff and doesn’t want to unroll completely don’t force it. Just spread your filling all over the cake with a knife. Make sure you get some on all parts of the cake.
  • Once you have added all your filling to the cake, start rolling it back up the opposite way your unrolled it. You will be able to see the center of the roll as it will naturally curl inward. Start rolling with that end.
  • Roll the cake back up as tightly as your can, if it cracks some don’t worry, it will hold together with the filling once you chill it.
  • Once you have it roll up, wrap it in wax paper and foil and chill in the fridge until the filing is set. I like to chill mine for 2 to 3 hours. You can speed things up by using the freezer, just be careful not to freezer it.

Notes

This roll should yield 10-12 slices.

Nutritional information per slice:

Calories: 327, Fat: 26 grams, Carbs: 8 grams, Fiber: 4 grams, Net Carb: 4 grams, Protein: 12 grams, Sodium: 246 grams.

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