Swiss Chocolate Roll 

Ingredients

• 1 cup flour
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa
• 1/2 Truvia Blend for Baking
• 1/2 tsp salt
• 4 T butter, melted
• 1 cup cold coffee
• 1/2 tsp pure almond extract
• 1 T white vinegar
• One, 8-ounce container sugar-free Cool Whip, thawed if frozen
  Additional unsweetened cocoa powder for dusting, optional
  
  

Instructions

1. Preheat the oven to 350 f; coat an 8x13-inch sheet pan with vegetable cooking spray and line with a sheet of waxed paper or parchment.  
2. Mix flours, cocoa powder, baking soda, sweetener and salt.
3. In a separate bowl, whisk together butter, coffee, almond extract and vinegar.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. Pour/spread into the pan; smooth, then tap on counter to remove air bubbles and level the batter. 
6. Bake until the top springs back when pressed gently, 15-20 minutes.
7. Cool 10 minutes before removing from the pan; once removed, allow to cool completely.
8. Loosen paper, spread the cake with cool whip, then roll it up. Dust lightly with cocoa powder if desired.