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Introduction
Looking for a decadent dessert that’s as stunning as it is delicious? The Keto Chocolate Roll Cake is a masterpiece designed to satisfy your sweet tooth without compromising your low-carb lifestyle. This delightful dessert combines a moist, chocolatey sponge with a luscious cream filling, creating the perfect balance of flavors and textures. Whether you’re hosting a party, celebrating a milestone, or indulging in a treat for yourself, this roll cake will impress everyone—keto or not. Plus, it’s surprisingly simple to make with just a few tools and ingredients!
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Why You’ll Love This Recipe
- Low-Carb Indulgence: Packed with rich chocolate flavor, this roll cake delivers all the sweetness without the sugar spike.
- Perfect Texture: The sponge cake is soft and airy, complemented by the creamy filling.
- Versatile: Customize the filling to your taste—add a hint of vanilla, a dash of coffee, or a sprinkle of nuts.
- Impressive Presentation: The beautiful roll design makes it look like it came straight from a bakery.
- Keto-Friendly: At just a few net carbs per slice, it’s guilt-free and diet-approved.
My Personal Experience
When I first attempted a keto roll cake, I’ll admit, I was skeptical. Rolling a sponge without cracking felt daunting, but with the right technique (and a bit of patience), it turned out beautifully. The aroma of chocolate filled my kitchen, and when I finally tasted it, I was blown away. The creamy filling added just the right touch of indulgence. Now, it’s my go-to recipe for special occasions. Even my non-keto friends ask for seconds!
Required Equipment
- Mixing Bowls: Essential for preparing the sponge batter and filling. I love having a few sizes on hand for easier organization.
- Hand mixer or Stand Mixer: A must for whipping egg whites to stiff peaks and achieving a silky filling. Trust me, this makes all the difference in texture.
- Baking Sheet: A flat, rectangular sheet with a rim is perfect for baking the thin sponge layer evenly.
- Parchment Paper: Prevents sticking and makes it easier to roll the cake without breaking.
- Spatula: For spreading the batter evenly and handling the filling with precision. I recommend a flexible silicone one for ease.
- Kitchen Towel: Helps in rolling the cake while warm. Make sure it’s clean and lint-free for the best results.
- Cooling Rack: Allows the cake to cool without trapping moisture underneath, keeping it light and airy.
Ingredients & Substitutions
- Eggs (6 large): Provide structure and fluffiness to the cake. Room temperature eggs work best for whipping.
- Almond Flour (1/2 cup): Keeps the cake low-carb while adding a nutty flavor. Substitute with coconut flour (1/4 cup) for a denser texture.
- Cocoa Powder (1/4 cup): Unsweetened and rich, this creates the chocolatey base. Opt for a Dutch-processed variety for a deeper flavor.
- Sweetener (1/2 cup): Use a keto-friendly sweetener like erythritol or monk fruit. Adjust to taste.
- Baking Powder (1 tsp): Helps the sponge rise and stay light.
- Cream Cheese (8 oz): Softened for the filling, providing creaminess and tang.
- Heavy Whipping Cream (1/2 cup): Adds fluffiness to the filling. You can use coconut cream for a dairy-free option.
- Vanilla Extract (1 tsp): Enhances the flavor of the filling.
How to Make Keto Chocolate Roll Cake
Step 1: Prepare the Sponge
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate the eggs, placing the whites in one bowl and the yolks in another.
- Beat the egg whites with a hand or stand mixer until stiff peaks form. This step is crucial for a fluffy sponge.
- In a separate bowl, whisk the yolks with the sweetener until pale and creamy.
- Gradually fold the almond flour, cocoa powder, and baking powder into the yolk mixture. Be gentle to maintain the volume.
- Gently fold the whipped egg whites into the batter, a little at a time, until fully incorporated.
Step 2: Bake the Sponge
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 12–15 minutes, or until the cake springs back when touched.
Step 3: Roll the Cake
- Remove the sponge from the oven and carefully flip it onto a clean kitchen towel dusted with cocoa powder.
- Peel off the parchment paper and gently roll the cake with the towel. Let it cool completely.
Step 4: Prepare the Filling
- Beat the cream cheese and sweetener until smooth.
- Add the heavy cream and vanilla extract, whipping until fluffy and spreadable.
Step 5: Assemble the Cake
- Unroll the cooled sponge and spread the filling evenly across the surface.
- Gently roll it back up without the towel, ensuring a tight roll.
- Chill the roll in the refrigerator for at least an hour before slicing.
Tips for Success
- Always use room-temperature eggs for better whipping.
- Be gentle when folding the egg whites to maintain a fluffy batter.
- Roll the sponge while it’s warm to prevent cracks.
Optional Additions
- Sprinkle chopped nuts or sugar-free chocolate chips over the filling.
- Dust the top with cocoa powder or powdered sweetener for a finishing touch.
Serving Ideas
- Pair with a cup of keto hot chocolate or coffee for a cozy treat.
- Add a dollop of whipped cream on top for extra indulgence.
Storage Recommendations
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze individual slices wrapped in parchment and plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Absolutely! Swap cream cheese with dairy-free cream cheese and use coconut cream instead of heavy cream.
Q: How do I prevent cracks in the roll?
A: Rolling the cake while warm and using a towel helps prevent cracks.
Nutritional Breakdown (Per Serving)
- Total Carbs: 5g
- Net Carbs: 3g
- Protein: 6g
- Fat: 15g
- Calories: 180
Keto Chocolate Roll Cake Recipe
Ingredients
- Eggs 6
- Almond Flour 1/2 cup
- Cocoa Powder 1/4 cup
- Sweetener 1/2 cup
- Baking Powder 1 tsp
- Cream Cheese 8 oz
- Heavy Cream 1/2 cup
- Vanilla Extract 1 tsp
Instructions
- Preheat oven and prepare a baking sheet with parchment paper.
- Separate eggs and beat whites to stiff peaks.
- Mix yolks with sweetener, then fold in dry ingredients.
- Gently fold egg whites into batter.
- Spread batter on the sheet and bake for 12–15 minutes.
- Roll the cake with a towel and let cool.
- Prepare filling by beating cream cheese, sweetener, cream, and vanilla.
- Unroll the cake, spread filling, and re-roll. Chill before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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