An Asian inspired dessert. Our keto match and strawberry jam swiss roll is sugar free, low carb and is great if you want something to satisfy your sweet tooth.
Matcha Milk Paste Ingredients
5 tsp Matcha powder
60 ml of full fat milk
¼ cup of thickened cream
Cake Ingredients
1.50 cups of almond meal (150g)
¼ cup psyllium husk powder (32g)
½ cup of sweetener (erythritol & stevia mix)
6 eggs
1 tsp baking powder
½ tsp vanilla extract
pinch of salt
Filling Ingredients
1 cup of whipping cream
¼ cup mascarpone cheese
1 tsp powdered gelatin
4 tbsp powdered sweetener (erythritol & stevia mix)
Matcha Milk Paste
- Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
- Set aside to cool.
Matcha Cake
- Preheat fan forced oven to 170 deg Celsius.
- In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
- Add eggs and vanilla extract and olive oil to the centre and mix well.
- Add matcha milk paste and mix until smooth.
- Line a rectangular cake pan with baking paper.
- Spread cake mix with a spatula into the rectangular cake pan.
- Bake in the oven for 12-15 min. Do not overcook.
- Let cool for 5 min before removing.
- Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Swiss Roll Filling
- Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
- Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
- Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
- Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Assembly
- Carefully unroll the cake. (The cake is fragile and may crack)
- Spread the whipped cream/cheese filling on top the cake.
- Pour the jam on top of the cream layer.
- Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
- Place in the refrigerator for ½ hour to firm up before cutting.
- Dust with powdered sweetener.
- Cut into slices and serve.
- You can store the cake in the fridge for up to 5 days .
Nutrition Facts
12 servings
1
- Amount per serving
- Calories235
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 7g35%
- Sodium 84mg4%
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Matcha Milk Paste Ingredients
5 tsp Matcha powder
60 ml of full fat milk
¼ cup of thickened cream
Cake Ingredients
1.50 cups of almond meal (150g)
¼ cup psyllium husk powder (32g)
½ cup of sweetener (erythritol & stevia mix)
6 eggs
1 tsp baking powder
½ tsp vanilla extract
pinch of salt
Filling Ingredients
1 cup of whipping cream
¼ cup mascarpone cheese
1 tsp powdered gelatin
4 tbsp powdered sweetener (erythritol & stevia mix)
Directions
Matcha Milk Paste
1
- Heat the milk in a saucepan and stir in matcha powder to make a paste. As the mixture heats and thickens, add dashes of thickened cream to give it a more liquid consistency. Do not let it boil.
- Set aside to cool.
Matcha Cake
2
- Preheat fan forced oven to 170 deg Celsius.
- In an electric mixer, add almond meal, psyllium husk powder, baking powder, the sweetener, pinch of salt and mix well.
- Add eggs and vanilla extract and olive oil to the centre and mix well.
- Add matcha milk paste and mix until smooth.
- Line a rectangular cake pan with baking paper.
- Spread cake mix with a spatula into the rectangular cake pan.
- Bake in the oven for 12-15 min. Do not overcook.
- Let cool for 5 min before removing.
- Roll the cake with the baking paper to let it mould into shape from the short side of the rectangle. Cover with a tea towel for 2-3 minutes while you make the filling.
Swiss Roll Filling
3
- Place water in a heatproof cup and sprinkle gelatin to dissolve for 5 min.
- Microwave if needed in 10 sec blocks until gelatin is fully dissolved.
- Meanwhile whip the cream, mascarpone and powdered sweetener until soft peaks form.
- Add the gelatin while the mixer is still on and keep whipping until stiff peaks.
Assembly
4
- Carefully unroll the cake. (The cake is fragile and may crack)
- Spread the whipped cream/cheese filling on top the cake.
- Pour the jam on top of the cream layer.
- Start rolling from the short side, taking care not to press too hard. Some of the jam/filling will spill out.
- Place in the refrigerator for ½ hour to firm up before cutting.
- Dust with powdered sweetener.
- Cut into slices and serve.
- You can store the cake in the fridge for up to 5 days .
