How to make
Keto sweetener is 1:1 with sugar. Beat the yolks with the sweetener well. They should lighten and become fluffy.
Heat the cream on low heat, but it should not boil, just warm up. Then add it to the yolks in a thin stream and beat with a mixer.
Put the mixture on the stove and stir until it thickens. It should be something like a thick sauce. Remove from the heat and let it cool to room temperature.
Then add the cocoa and beat with a mixer. Wrap the resulting keto cream with foil and put it in the refrigerator for about 15 minutes. Then add the butter to it and beat it again. Put the cream in the refrigerator while you make the base and don't eat it! It's very tasty!
For the keto cake base, beat the egg whites with the other ingredients without the walnuts. It will also work without xanthan gum, I have made keto cake without it. Just beat well to stiff peaks.
Then add the walnuts and mix carefully with a spatula. Take your time so that the mixture remains fluffy.
The size of the baking tray does not matter. I used the oven tray. I put baking paper on it and greased it with a little butter. I shaped the mixture into a rectangle measuring 11x15″ (29x38 cm).
Bake in a preheated oven with a fan at 360°F (180°C) for 10-12 minutes. Let the base cool and then turn it over.
Spread the cream on the turned side. Leave about 1/3 of the cream for the top. Carefully roll the roll from the narrow side to make it thicker. Put it in the fridge for a while to set. Then spread it on top and decorate the incredible Keto Chocolate Tree Roll to your taste.
Find out how to make keto mayonnaise and try our keto breading.
