If you’re looking for the perfect dessert to impress guests or take to a holiday party, this Keto Chocolate Roll Cake is it!
When I was a child, my mother always used to make a pumpkin roll cake for every holiday. I remember watching her the day before Thanksgiving, baking 2 or 3 pumpkin rolls to take to grandma’s house, both to eat and to give away.
This Keto Chocolate Roll Cake is taking that place in my life. Since discovering this keto roll cake recipe, I’ve begun to make it for holidays and gatherings, it’s a great keto dessert to share with others as they won’t even think about it being keto. They’ll just dive right into the chocolatey goodness, never even considering that it may be keto.
Keto Chocolate Roll Cake is a dessert you need to plan ahead for. Not because the recipe is complicated but because of the wait times between steps. The cake layer must cool completely before you can add the filling and roll it. Then, it needs to go in the freezer for a few minutes.
If the keto chocolate cake isn’t completely cool before you try to roll it, it will be more likely to break. When rolling, you want to go slowly and carefully so as not to completely tear the cake. If you do, it’s not the end of the world. It may not look as pretty but it’ll taste just as good!
It’s for that reason I tend to make two or three keto cake rolls at a time. If one falls apart, that one stays at my house and I have a backup to impress guests with.
After rolling the cake but before serving, you’ll want to throw this into the freezer for 10 to 15 minutes, so that all of the ingredients set. If I’m taking this somewhere or serving it to guests, I cut each end off so the presentation looks better…but if it’s just for me and the family, I just eat the end!
The keto chocolate cake portion of this recipe is a basic cake recipe and the filling is made with a base of cream cheese, sour cream, and butter. Sour cream may seem like a strange ingredient but just trust me on this one. It adds to the texture and consistency but doesn’t overpower the flavor at all. You want to be careful not to adjust the ingredients of the cake base too much or you may have a more difficult time rolling it.
Keto Chocolate Roll Cake tends to get eaten quickly – very rarely are there any leftovers! But if there are, you want to store this keto dessert in an airtight container in the fridge. I recommend refrigerating it as one piece instead of as slices, if possible.
Keto roll cakes also freeze well. I like to prepare several at a time and keep them in the freezer for any occasion. I wrap them in plastic wrap and then in foil. I recommend eating them within 3 months…but I doubt they’ll last that long anyway!
How To Make Keto Chocolate Roll Cake:
Step 1. Preheat oven to 350 degrees.
Step 2. Combine all dry ingredients in a mixing bowl.
Step 3. Add the wet ingredients and mix until smooth and creamy.
Step 4. Spread the cake batter out thinly on a baking sheet lined with parchment paper.
Step 5. Bake for 12-15 minutes.
Step 6. Let cool completely.
Step 7. Mix all ingredients for the filling until smooth and creamy.
Step 8. Spread the filling evenly on the cooled cake.
Step 9. Use parchment paper to slowly lift and roll the cake.
Step 10. Place in the freezer for a few moments.
Step 11. Slice the ends off for a cleaner look, if you choose.
Step 12. Serve with your favorite keto frosting.
Enjoy!
What variations can I make to this Keto Chocolate Roll Cake?
Be careful making any adjustments to the cake portion, as it can change how well the cake rolls. Variations may result in the cake cracking or falling apart when you roll it. I usually top this keto cake with frosting but that’s completely optional. Sometimes I’ll add sliced almonds on top of the frosting too for an extra crunch. In my opinion, the center filling is perfect as it is but you could also add a dash of cinnamon for added flavor.
What’s the best way to store this keto dessert?
Keto Chocolate Roll Cake should be kept in the fridge and served chilled. If you make an extra roll or two, you can wrap them in plastic wrap and then foil and freeze them for up to 3 months. If you do decide to freeze this keto cake rolls, you’ll want to do so before adding the frosting. Move them from the freezer to fridge several hours (or the night before) you plan on enjoying it.
Now, remember to save this recipe on Pinterest for later 🙂
Keto Chocolate Roll Cake
Ingredients
For the Cake:
- 1 c Almond flour
- ¼ c Psyllium husk powder
- ¼ c Cocoa powder
- ¼ c Erythritol
- 1 tsp Baking powder
- 3 Eggs
- 4 tbsp Melted unsalted butter
- ¼ c Sour cream
- 1 tsp Vanilla
- ¼ c Coconut milk
For the Filling:
- 8 tbsp Butter softened
- 8 oz Cream cheese softened
- ¼ tsp Liquid Stevia
- ¼ c. Erythritol
- ¼ c. Sour Cream
- 1 tsp Vanilla
Instructions
- Preheat the oven to 350 degrees.
- Place all of the dry ingredients for the cake into a mixing bowl, and combine well.
- Add the wet ingredients for the cake into the dry ingredients and mix until smooth and creamy.
- Spread the cake batter out thinly on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until cooked completely through.
- Let the cake cool completely.
- Mix together all of the ingredients for the filling until smooth and creamy.
- Once the cake has cooled completely, spread the filling out in an even layer over the surface.
- Using the parchment paper, slowly lift and roll the cake until it forms a log shape.
- Place into the freezer to set for a few minutes.
- Slice off a piece from each end to create a cleaner look.
- Top with your favorite keto-friendly icing and serve.
Don’t miss these other keto desserts:
- Keto Pumpkin Pie – turns your favorite holiday pie into a keto-friendly dessert you can enjoy year-round!
- Keto Double Chocolate Fudge Brownies – rich, gooey, and delicious! The perfect solution to your chocolate craving.
- Keto Peanut Butter Mousse – an absolutely divine keto dessert recipe ready in just 5 minutes and is guaranteed to satiate your sweet tooth.
