Keto chocolate cake roll with cream cheese filling is a bakery-style spiral of tender cocoa cake around a rich cream cheese buttercream. The cake is almond flour and psyllium husk, so it stays flexible enough to roll without cracking. Chilled and sliced with a hot knife, it looks far harder than it is.
Prepare to be swept away by the ultimate keto indulgence! Imagine a deep, rich chocolate sponge, so tender and moist, wrapped around a luxuriously tangy and sweet cream cheese filling. This isn’t just a dessert; it’s a statement. Each slice is a perfect swirl of flavor that satisfies even the most intense chocolate cravings, all while keeping things perfectly low-carb. Get ready to roll your way to dessert heaven!
Ingredients
• For the Chocolate Cake
• 1 cup / 112g (4 oz) almond flour
• 4 tbsp / 57g (2.01 oz) melted butter
• 3 large eggs
• ¼ cup / 24g (0.85 oz) psyllium husk powder
• ¼ cup / 25g (0.88 oz) unsweetened cocoa powder
• ¼ cup / 60ml (2 fl oz) coconut milk, unsweetened
• ¼ cup / 60g (2.12 oz) sour cream
• ¼ cup / 48g (1.69 oz) erythritol
• 1 tsp / 5ml vanilla extract
• 1 tsp / 4g (0.14 oz) baking powder
• For the Cream Cheese Filling
• 8 oz / 226g cream cheese, softened
• 8 tbsp / 113g (4 oz) butter, softened
• ¼ cup / 60g (2.12 oz) sour cream
• ¼ cup / 48g (1.69 oz) erythritol
• ¼ tsp stevia, or to taste
• 1 tsp / 5ml vanilla extract
Instructions
1. Directions
2. Preheat oven to 350°F / 175°C. Line a 10×15 inch (25×38 cm) baking sheet with parchment paper.
3. In a large bowl, whisk together the almond flour, psyllium husk powder, cocoa powder, erythritol, and baking powder. In a separate bowl, mix the melted butter, eggs, coconut milk, sour cream, and vanilla.
4. Pour the wet into the dry and mix until just combined. Do not overmix. Spread the batter evenly onto the prepared baking sheet using an offset spatula.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake.
6. Immediately lift the parchment with the cake and place it on a clean kitchen towel. Starting from a short end, gently roll the cake up with the parchment paper inside. Let it cool completely in this rolled shape.
7. While the cake cools, prepare the filling. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy. Beat in the sour cream, erythritol, stevia, and vanilla until well combined.
8. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
9. Tightly re-roll the cake, this time without the parchment paper. Wrap in plastic wrap and chill for at least 1 hour before slicing and serving.
Nutritional Information
• Nutritional Info
• Serves: 12
• Calories per serving: 275
• Fat: 25g
• Net Carbs: 3g (0.11 oz)
• Protein: 5g
Pro Tips
• For a lump-free filling, ensure your cream cheese and butter are fully softened to room temperature before mixing.
• Do not overbake the cake. An overbaked cake is more prone to cracking when you roll it.
• Rolling the cake while it’s still warm is the most crucial step. This ‘trains’ the cake to hold its shape and prevents it from breaking later.
• For the cleanest slices, chill the finished cake roll for at least one hour. Use a sharp, hot knife, wiping it clean between each cut.
FAQ
Q: Why did my keto roll cake crack
A: Cracking typically occurs if the cake is overbaked or if it wasn’t rolled while still warm. Overbaking dries out the cake, making it brittle. Rolling the cake with the parchment paper immediately after baking is a crucial step that ‘trains’ it to hold a rolled shape, preventing cracks later on.
Q: Can I make this roll cake without psyllium husk powder
A: Psyllium husk powder is essential in this recipe for providing the structure and flexibility needed to roll the cake without it breaking. We do not recommend substituting it, as it’s key to achieving the perfect texture.
Q: How do I get a smooth cream cheese filling
A: For a perfectly smooth, lump-free filling, ensure your cream cheese and butter are both fully softened to room temperature before you begin mixing. This allows them to combine easily and create a creamy consistency.
Q: How should I store the finished keto chocolate roll
A: Store the finished cake tightly wrapped in plastic wrap in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for a few minutes before slicing and serving.
Pro Tips
- Roll the warm cake up with the parchment paper inside the moment it leaves the oven — this 'trains' it to hold the spiral shape and stops it breaking later.
- Don't overbake the cake. Pull it when it springs back to a light touch; an overbaked cake is the most common reason the roll cracks.
- Mix the batter just until combined and spread it evenly with an offset spatula so the layers bake thin and uniform.
- Beat the cream cheese and butter only when they're fully softened to room temperature, or the filling stays lumpy no matter how long you mix.
- Chill the finished roll at least 1 hour, then slice with a sharp hot knife, wiping it clean between cuts for neat spirals.
Frequently Asked Questions
Can I make the cake roll ahead of time?
Yes — it's actually better chilled. Wrap the filled roll and refrigerate it overnight, then slice just before serving with that hot knife.
Can I freeze it?
Freeze the whole uncut roll tightly wrapped for up to a month. Thaw it in the fridge overnight so the cream cheese filling stays smooth.
What can I use instead of psyllium husk powder?
Psyllium is what gives the cake its flexible, rollable crumb. If you skip it, the cake is more likely to crack — add an extra egg yolk and roll it while very warm.
Is this chocolate cake roll keto?
Each slice has 3 g net carbs with 25 g fat and 5 g protein, sweetened with erythritol and a touch of stevia.
Recipe card below.
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Ingredients
Method
- Directions
- Preheat oven to 350°F / 175°C.
- Line a 10x15 inch (25x38 cm) baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, psyllium husk powder, cocoa powder, erythritol, and baking powder.
- In a separate bowl, mix the melted butter, eggs, coconut milk, sour cream, and vanilla.
- Pour the wet into the dry and mix until just combined.
- Do not overmix.
- Spread the batter evenly onto the prepared baking sheet using an offset spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake.
- Immediately lift the parchment with the cake and place it on a clean kitchen towel. Starting from a short end, gently roll the cake up with the parchment paper inside.
- Let it cool completely in this rolled shape.
- While the cake cools, prepare the filling.
- In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.
- Beat in the sour cream, erythritol, stevia, and vanilla until well combined.
- Once the cake is completely cool, gently unroll it.
- Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Tightly re-roll the cake, this time without the parchment paper.
- Wrap in plastic wrap and chill for at least 1 hour before slicing and serving.
- Do not overbake the cake. An overbaked cake is more prone to cracking when you roll it.
- Rolling the cake while it's still warm is the most crucial step. This 'trains' the cake to hold its shape and prevents it from breaking later.
