Keto Chocolate Roll Cake

Keto Recipes > Dessert

When I was a kid, my mom usually packed my lunch box with snacks and sweets that I could finish the day off with. From oatmeal cookies to honey buns, there was always tons of sugar packed inside. Well…now I guess I know why I gained so much weight in my childhood 😉

One of the things I still remember, though, are those little Swiss Cakes from Little Debbie. Lately, I’ve been thinking about them more and more, wanting to recreate them…but elevate them in flavor and bring them over to the keto world. Instead of making a bunch of snack cakes, I decided to make one large roll that I could slice off and eat as I wanted (and eat, I did).


Although these aren’t packed full of sugar like the little snack cakes I was craving, they do pack an awesome sweet and rich flavor. The chocolate cake encompasses a delicious cream cheese filling that’s the perfect way to get added fats into your diet. Who can go wrong with cream cheese and butter?

I think next time I’m going to do a vanilla only based cake with a strawberry chia seed jam filling on the inside. Can’t wait!

What would your favorite fillings be? Let us know in the comments below!

Yields 12 slices of Keto Chocolate Roll Cake

The Preparation

Chocolate Roll Cake

Cream Cheese Filling

The Execution

1. Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.


2. Melt 4 tbsp. in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together.


3. Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable.


4. Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty!


5. Bake for 12-15 minutes (I went for 14 minutes) at 350F.


6. Let cool slightly and start to work on the cream cheese filling.


7. In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.


8. Plop the cream cheese filling on top of the cake and spread evenly with a spoon.


9. Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.


10. Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!

Bringing Back Childhood Memories: #Keto Chocolate Roll Cake! shared via

This makes 12 total slices. Each slice comes out to be 274 Calories, 25.1g Fats, 2.8g Net Carbs, and 5.3g Protein.

Keto Chocolate Roll Cake Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 cup Almond Flour 640 56 24 12 12 24
1/4 cup Psyllium Husk 136 0 31 27 4 0
1/4 cup Cocoa Powder 40 2 12 8 4 2
1/4 cup Coconut Milk 11 1 0 0 0 0
3 large Eggs 210 18 1 0 1 18
4 tbsp. Butter 400 44 0 0 0 0
1/4 cup Sour Cream 120 10 2 0 2 2
1 tsp. Vanilla 5 0 0 0 0 0
1 tsp. Baking Powder 3 0 1 0 1 0
8 oz. Cream Cheese 800 72 8 0 8 16
8 tbsp. Butter 800 88 0 0 0 0
1/4 cup Sour Cream 120 10 2 0 2 2
1 tsp. Vanilla 5 0 0 0 0 0
Totals 3290 301 81 47 34 64
Per Slice ( /12 ) 274.2 25.1 6.8 3.9 2.8 5.3
Keto Chocolate Roll Cake

This makes 12 total slices. Each slice comes out to be 274 Calories, 25.1g Fats, 2.8g Net Carbs, and 5.3g Protein.

The Preparation

The Execution

  1. Combine dry cake ingredients in a bowl, then slowly mix as you add the wet ingredients.
  2. Spread dough on a silpat on a cookie sheet. Then bake for 12-15 minutes at 350F.
  3. Let cake cook, then cream together all of the cream cheese filling ingredients.
  4. Spread filling over cake, then roll cake tightly.

Turn your body into a FAT BURNING MACHINE with our exclusive meal plans!