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Keto Chocolate Cake Roll with Cream Cheese Filling – vegetarian recipe
Stav Kogan

Keto Chocolate Cake Roll with Cream Cheese Filling

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Servings: 12 servings
Ingredients Method Nutrition

Ingredients
  

  • For the Chocolate Cake
  • 1 cup (112 g / 4 oz) almond flour
  • 4 tbsp (57 g / 2.01 oz) melted butter
  • 3 large eggs
  • ¼ cup (24 g / 0.85 oz) psyllium husk powder
  • ¼ cup (25 g / 0.88 oz) unsweetened cocoa powder
  • ¼ cup (60 ml / 2 fl oz) coconut milk, unsweetened
  • ¼ cup (60 g / 2.12 oz) sour cream
  • ¼ cup (48 g / 1.69 oz) erythritol
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (4 g / 0.14 oz) baking powder
  • For the Cream Cheese Filling
  • 8 oz (226 g) cream cheese, softened
  • 8 tbsp (113 g / 4 oz) butter, softened
  • ¼ cup (60 g / 2.12 oz) sour cream
  • ¼ cup (48 g / 1.69 oz) erythritol
  • ¼ tsp stevia, or to taste
  • 1 tsp (5 ml) vanilla extract
  • For a lump-free filling, ensure your cream cheese and butter are fully softened to room temperature before mixing.
  • 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.

Method
 

  1. Directions
  2. Preheat oven to 350°F / 175°C.
  3. Line a 10x15 inch (25x38 cm) baking sheet with parchment paper.
  4. In a large bowl, whisk together the almond flour, psyllium husk powder, cocoa powder, erythritol, and baking powder.
  5. In a separate bowl, mix the melted butter, eggs, coconut milk, sour cream, and vanilla.
  6. Pour the wet into the dry and mix until just combined.
  7. Do not overmix.
  8. Spread the batter evenly onto the prepared baking sheet using an offset spatula.
  9. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Be careful not to overbake.
  10. 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.
  11. Let it cool completely in this rolled shape.
  12. While the cake cools, prepare the filling.
  13. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.
  14. Beat in the sour cream, erythritol, stevia, and vanilla until well combined.
  15. Once the cake is completely cool, gently unroll it.
  16. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  17. Tightly re-roll the cake, this time without the parchment paper.
  18. Wrap in plastic wrap and chill for at least 1 hour before slicing and serving.
  19. Do not overbake the cake. An overbaked cake is more prone to cracking when you roll it.
  20. 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.

Nutrition

Carbohydrates: 3gProtein: 5gFat: 25g

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