Low Carb Chocolate Log
Author: Julia McPhee
Nutrition Information
- Serves: 10
- Serving size: 1
- Calories: 234
- Fat: 21.9g
- Saturated fat: 10.9g
- Carbohydrates: 2.9g
- Protein: 5.8g
Recipe type: Dessert
Cuisine: Low Carb
Ingredients
- 1 cup Almond flour
- 3 Eggs
- 50g Butter
- ¼ cup Psyllium husk
- ½ cup Coconut cream
- ¼ cup Cocoa
- 1 tbsp Natvia
- 1 tbsp Vanilla essence
- Filling
- 250g cream cheese
- 50g Butter - melted
- 1 tbsp Natvia
- 1 tbsp Vanilla essence
- ½ cup blueberries or sliced strawberries
Instructions
- Combine almond flour, psyilium husks, cocoa, and natvia. Add melted butter, beaten eggs and coconut cream. Mix well. Lay a lamington tray (30x20cm) with oiled/ greased greaseproof paper. Press mixture onto paper and bake at 180 c for 15 minutes. Remove from oven and cool slightly. While still warm lift paper/cake out of tray and lay on a clean tea towel, paper side on the tea towel. Roll gently and leave to cool completely. Mix filling ingredients. When the roll is cool, very gently unroll. Spread filling on cake and spread with blueberries/strawberries. Gently roll again pressing the paper as you do.
