Keto Brazo De Reina (Roll Cake With Dulce De Leche Filling)

Brazo de reina is a Latin American version of a roulade made from a sponge cake filled with whipped cream, icing, or jam. In this recipe, we will share with you a Keto-friendly Chilean brazo de reina. What differentiates a Chilean roll cake from others is its filling, the thick delicious caramel-y sauce, dulce de leche. If you want to try this recipe, we suggest that you prepare our Keto manjar, one of our favorite Keto Chilean recipes, one day ahead.

How can you make a Keto-friendly sponge cake?

To make a low-carb sponge cake, you will start by beating the eggs and sweetener until very fluffy, then combining them with the almond flour and psyllium husk. Even though this Keto sponge cake uses a few ingredients, there are some key points that you should look out for to get a perfect result:

1- Since this recipe uses no leavening agent like baking powder, beating the eggs until airy is critical. Use room-temperature eggs because they whip better and faster than cold eggs. Also, use a stand mixer if you own one; if not, you can use a hand blender.

2- When combining the eggs with the dry ingredients, use a gentle folding movement. Avoid whisking or mixing vigorously. You want to keep as much air in the batter as possible.

Can you use Keto caramel sauce instead of dulce de leche?

Even though Keto caramel sauce and Keto dulce de leche look similar, they can’t be used interchangeably. It’s because caramel sauce has a thinner consistency. However, if caramel sauce is all you have, you can combine it with whipped cream and use it as a filling for the roll cake. It won’t yield the same result, but it would still taste pretty good.