Table of Contents
Description
This Keto Chocolate Roll Cake is rich, fluffy, low-carb, and sugar-free — the perfect show-stopping dessert without the guilt!
Introduction
If you’ve ever thought that elegant desserts like chocolate roll cakes were off-limits on a keto or low-carb lifestyle, this recipe is about to change everything. This Keto Chocolate Roll Cake is soft, chocolatey, and filled with a creamy center that tastes just as indulgent as the classic version — without the sugar crash.
Chocolate roll cakes often feel intimidating, but I promise this one is surprisingly simple. It’s light yet rich, flexible enough to roll without cracking, and perfect for holidays, birthdays, or whenever a chocolate craving strikes. Whether you’re following a keto plan, eating low-carb, or just looking for a healthier dessert recipe, this cake delivers bakery-style results at home.
What makes this recipe special is the balance. The cocoa flavor is deep and satisfying, the texture is fluffy and tender, and the filling adds just the right amount of creaminess. It’s the kind of dessert that impresses guests — even those who don’t eat keto. One slice in, and no one will believe it’s sugar-free 😍
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Recipe Name | Keto Chocolate Roll Cake |
| Cuisine | American |
| Diet Type | Keto, Low-Carb |
| Prep Time | 15 minutes |
| Bake Time | 12 minutes |
| Cooling Time | 30 minutes |
| Total Time | ~1 hour |
| Servings | 8 slices |
| Difficulty | Medium |
| Best For | Dessert, Holidays, Special Occasions |
Recipe Equipment
To achieve the best results, you’ll need:
- Mixing bowls (medium & large)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 10×15-inch baking sheet
- Parchment paper
- Clean kitchen towel
- Offset spatula (for filling)
Ingredients
For the Chocolate Cake
- 4 large eggs, room temperature
- ½ cup powdered erythritol or monk fruit sweetener
- ¼ cup unsweetened cocoa powder
- ¼ cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
For the Creamy Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sweetener
- ½ teaspoon vanilla extract
Why these ingredients work:
Almond and coconut flour keep the cake low-carb while maintaining structure. Eggs provide flexibility for rolling, and cocoa powder delivers deep chocolate flavor without sugar.
Ingredient Notes
- Eggs: Room-temperature eggs whip better and create a lighter sponge.
- Sweetener: Powdered sweetener prevents grittiness in the batter.
- Cocoa Powder: Use high-quality unsweetened cocoa for best flavor.
- Heavy Cream: Must be cold for proper whipping.
- Flours: Don’t substitute with coconut flour alone — balance matters here.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
2. Whip the Eggs
In a large bowl, beat eggs and sweetener until pale, fluffy, and doubled in volume. This step creates that light, airy texture.
3. Mix Dry Ingredients
In a separate bowl, whisk cocoa powder, almond flour, coconut flour, baking powder, and salt.
4. Combine Gently
Fold dry ingredients into the egg mixture carefully, keeping the batter light and airy.
5. Bake
Spread batter evenly onto the prepared pan. Bake for 10–12 minutes until set and springy to the touch.
6. Roll While Warm
Place a clean towel over the cake, flip it out, remove parchment, and gently roll it up. Let cool completely.
7. Prepare Filling
Whip heavy cream, sweetener, and vanilla until soft peaks form.
8. Fill & Roll
Unroll the cake, spread filling evenly, then roll it back up tightly.
Pro Tips & Variations
For extra indulgence, add sugar-free chocolate chips to the filling or drizzle the finished roll with keto chocolate ganache. If you’re worried about cracking, roll the cake while warm — this trains it to hold its shape. Want a mocha twist? Add espresso powder to the batter. Store leftovers tightly wrapped to maintain moisture. This cake also freezes beautifully when sliced and wrapped individually.
Serving Suggestions
Serve this Keto Chocolate Roll Cake:
- Lightly dusted with cocoa powder
- With fresh berries
- Drizzled with sugar-free chocolate sauce
- Alongside coffee or espresso
- As a holiday dessert centerpiece
It’s elegant enough for guests and simple enough for weeknight treats.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze slices up to 2 months
- Make Ahead: Can be prepared a day in advance for events
Nutrition Facts (Per Slice – Estimated)
- Calories: 210
- Net Carbs: 3g
- Fat: 18g
- Protein: 6g
(Values may vary based on ingredients used.)
This Keto Chocolate Roll Cake proves that low-carb desserts can be just as beautiful, delicious, and satisfying as traditional ones. It’s rich, fluffy, and guaranteed to impress — without breaking your keto goals.
Give it a try and let me know how it turned out! Don’t forget to share this recipe with fellow chocolate lovers 🍫💛