Reddit reviews 1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back

I used the Atkins book, Atkins website and for recipe ideas, Linda's low carb website and George Stella and Dana Carpender cookbooks.

Hm, I am not seeing the flour. Perhaps I used the wrong link. This is the recipe I used: Prue's Chocolate Mini Rolls

I did use my scale for everything except the Splenda.

Ingredients:

60g cocoa powder

30g butter, melted, plus extra for greasing

1 tsp vanilla extract

4 tbsp boiling water

6 large eggs, separated

Optional pinch of cream of tartar

150g caster sugar - Substituted 1 cup of Splenda since weight would not work in this case.

Making the cake

Step 1 – Heat the oven to 180C/fan 160C/gas 4. (US - 320 F) Grease baking sheet (I use a professional 1/2 baking sheet) with butter. Line the base and sides with a piece of parchment paper.

Step 2 – Sieve the cocoa powder into a small bowl, add the butter, vanilla extract and boiling water and mix together. Set aside.

Step 3 – Whisk 3/4 C of the Splenda and egg yolks together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.

Step 4 – In a separate bowl, whisk the egg whites to stiff peaks (I added a pinch of cream of tartar to keep the whites stable). Add the remaining 1/4 cup Splenda and whisk until it is fully dissolved.

Step 5 – Gently mix one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites through the mixture. Use the figure '8' method to ensure you keep the meringue mixture volume. This is the only raising agent.

Step 6 – Carefully put the batter in the half sheet pan. Level as gently as possible. Bake until toothpick comes out clean (about 11 minutes in my gas oven). Place pan on cake racks to cool thoroughly. Do not disturb. The top will look smooth, unlike a normal cake or sponge. At this point the sponge is very fragile. It is also rather thin, so don't panic.

For the filling

1 package instant sugar-free pudding, your choice of flavoring
2 cups whipping cream
1 cup half-and-half

Slowly mix cream with instant pudding. Whisk at a low speed until fluffy. Do not over-whip or you will end up with sugary butter. Slowly whisk in half-and-half until you get a spreadable consistency. Looser is a bit better as the gelatin in the pudding mix will thicken it up.

To assemble the cake

Using the parchment paper, remove the sponge from the baking sheet and place on work surface. Have a short edge toward you.

1 inch from the short edge closest to you, make a cut partially through the sponge. This is to start the roll easier.

Carefully spread the filling over the cake within 1 inch of the short edges but all the way to the long edges.

Using the parchment, start rolling the cake from the edge you cut. The cut sponge will fold over and make the center part of the roll, making it easier to roll the rest.

Use the parchment paper to do the work of rolling. Go slow and carefully and make sure it isn't too tight. If you roll it too tightly, the cream will be pushed out of the cake roll. Too loose and it won't hold it's shape. Here is a GBBO video to show you how to roll the cake (I started the video to the applicable part. Do not flip the cake over like they do in the beginning, it is much too fragile.)

Once the roll is completed, chill the cake completely in the refrigerator (a couple of hours). This allows the cake to set and hold its shape.

At this point you can remove it from the fridge and either decorate it with flavored whipped cream (make it more like butter cream by adding a teaspoon of sugar-free instant jello to the cream). I like to sieve a couple of tablespoons of powdered sugar over it if I am not using cream to decorate it. The small amount of sugar is negligible per slice.

Notes:

You may want to practice with making the cake and trying out different flavors. For example, I like to make the filling with a vanilla pudding and then add instant espresso powder for a mocha cake.

This is my adaptation and YMMV. I just made this cake yesterday and it turned out wonderfully but it is much better served very cold.

Good luck and let me know if you have any questions!

Also, I have also used recipes from this cookbook with mixed results: 1001 Low-Carb Recipes

Most of the baked recipes are decent but I have had to tinker with them to get them to turn out to my tastes.

I don't find it very hard, Though I kind of cheat. Basically, I don't buy foods that have greater than 5 or so carbs while shopping, but I don't bitch about them when I go out to eat. I'm down 12 pounds over 3 weeks (including 30 minute jogs every other day), so nice modest pace. I'm not trying to lose too much.

Also, This shit is delicious.