4. Add half of the almond flour stir with fork until lumps are gone then add the second half of the almond flour and cocoa and mix with fork until all lumps are gone and you have a smooth, creamy mixture. Set aside.
10. Pour the mixture onto your parchment-lined baking sheet and with the spatula, evenly distribute and make sure the cake mix has been spread into corners. Gently drop the pan (a few cm/inches) a few times to get the air bubbles out.
11. Place in medium rack position in oven. Bake for 20-30 minutes (depends how evenly heated and how hot your oven gets). After 20 minutes, test by gently pressing the center of the sponge cake. It should bounce back without being too soft. You may need to bake for a few more minutes as noted above. At this point keep a close watch on the sponge cake as you must not over-bake. If over-baked the cake will not be springy and will be difficult to roll, and will crack if too firm.
12. When done, take out of oven. Drop pan onto counter a couple of times. While still hot, using a sharp knife or offset spatula, trim around the outside to loosen the sides of the cake from the pan/parchment. Remove cake with the parchment still attached and place on cooling rack and let the cake cool to room temperature.
13. Place a fresh sheet of parchment on top of the cake. Use your baking pan and gently place it on top while holding it so it does not squish the cake. Take hold of the cooling rack and flip. Remove the cooling rack. With a gentle continuous motion, beginning at one end, peel back the top layer of parchment paper.
17. Rotate pan so the end with the berries is closest to you. Then, using your parchment paper and your fingers to help guide and tuck the starting end into the center, start to roll in the same way you would roll sushi. In as even of a motion, roll towards the other end. If you have the frosting spill out, just remove excess with your spatula when you are done rolling.
19. When you are ready to serve, cut into 2 cm or 3/4 inch pieces. Cut only the number of pieces you intend to serve, and re-wrap and refrigerate the remainder. By keeping wrapped in the parchment, your Swiss roll will stay moist and fresh for several days in the fridge.
Like many people, I have always been intimidated by fancy-looking recipes. In fact, I was so afraid of even trying this that for many years, I would not even read a recipe to find out what it was all about. As a former diabetic, or as my doctor refers to me "diet controlled diabetic" and treat lover, I decided I had to have some of these amazing things back in my life. After many experiments – which my family and friends have survived through and provided me with valuable input, this recipe came to be. I have tested it with many different people (low carbers, keto, paleo, carbivores, "junk food" addicts etc.) and the response has been very gratifying. Before producing this final version I gave it an ultimate test, I served it to people who did not know anything about my low carb, sugar free, grain free lifestyle, and they loved it. They said their mind was blown when I told them that there was no flour (grain of any type) and no sugar. They enthusiastically said they would not have known if I had not told them. That the recipe was amazing and very satisfying. That, to me, is the ultimate goal. I want all the recipes to be absolutely delicious on their own merit and not just as a special diet-type food. This recipe now has my entire family's seal of approval and is endorsed by carbivore friends, so I hope you enjoy it too!
In order to make your food experience full and satisfying, challenge yourself and try this recipe. You will not only learn new and easy skills, but more importantly you will add many new satisfying and treaty recipes to your personal success stories.