Keto Matcha Roll Cake

This dense, but delicate, matcha cake is filled with sweetened whipped cream. This dessert has spring flavor rolled up in each bite! The verdant green and crisp white swirl looks beautiful served with fresh raspberries.

The whipped cream filling is stabilized with gelatin, so the cake can be held in the fridge for serving after a meal. I’ve kept this cake in the fridge overnight with no weeping or deflated cream. I think it’s best when served the same day though. Just be cautious not to fill the cake until it’s mostly cool.

You do not have to buy the highest quality matcha to make this cake. Culinary grade matcha is quite suitable, and the price is much more affordable too. You can easily order it online, but might be able to find it locally. I see it most often in Asian grocery stores, specialty tea shops, organic/health focused grocers (in the tea section or as a supplement), or at a vitamin and supplement store. In some areas you may even find it at your local grocer.

This cake is also great with a touch of chocolate powder mixed into the whipped cream, but vanilla is my favorite!

Yields 10 servings of Keto Matcha Roll Cake

The Preparation

Matcha Roll Cake:

• 1 cup almond flour
• 1/4 cup psyllium husk powder
• 1 ounce matcha powder
• 1/2 cup low-carb white sugar replacement, powdered, such as Swerve
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, melted
• 3 large egg
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Filling:

• 3 tablespoons water
• 7 grams unflavored gelatin
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup low-carb white sugar replacement, powdered, such as Swerve

The Execution

1. Preheat oven to 350°F. Combine almond flour, psyllium husk powder, matcha powder, Swerve, baking powder, and salt in a mixing bowl.

2. Sift the dry ingredients so that there are no clumps.

3. In a separate bowl mix together the butter, eggs, heavy whipping cream, and vanilla. Add the wet ingredients to the try ingredients and mix together. The dough will be very thick.

4. Spread the dough out into a large rectangle on top of some parchment paper. I like to use a second piece of parchment paper and a rolling pin to make the dough nice and flat.

5. Bake for 10 minutes at 350°F. The cake will puff up and become a bit springy. It may start to brown on the edges.

6. Let the cake cool for a few minutes. While it is still warm, use the parchment paper to help roll it up. Go very slowly and be gentle because the cake is fragile. The roll does not need to be super tight. Let the cake continue to cool.

7. To create the filling you must first put the 3-4 tablespoons of water in a bowl, then sprinkle the packet of gelatin over it. Allow gelatin to bloom for 5 minutes before placing in the microwave for 15-20 seconds. Whisk together until it is smooth then pour into the bottom of a mixing bowl. Add the 2 teaspoons of vanilla and 2 cups of heavy whipping cream. Whip using a stand mixer or a hand mixer until the cream becomes stiff.

8. Once the cake has cooled, slowly unroll it. Spread the whipped cream over it.

9. Roll the cake back up, trying to make sure that there are no air pockets.

10. Let the cake firm up in the freezer for about 10 minutes before slicing. Wipe the knife clean in between each slice.

This makes a total of 10 servings of Keto Matcha Roll Cake. Each serving comes out to be 369 calories, 33.1g fats, 3.8g net carbs, and 8g protein.

Keto Matcha Roll Cake

This makes a total of 10 servings of Keto Matcha Roll Cake. Each serving comes out to be 369 calories, 33.1g fats, 3.8g net carbs, and 8g protein.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 10 servings

Calories 369 kcal

Ingredients

  

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Matcha Roll Cake

• 1 cup almond flour
• ¼ cup psyllium husk powder
• 1 ounce matcha powder
• ½ cup low-carb white sugar replacement powdered, such as Swerve
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 tablespoon butter melted
• 3 large egg
• ½ cup heavy whipping cream
• 1 teaspoon vanilla extract

Filling

• 3 tablespoon water
• 7 gram unflavored gelatin
• 2 teaspoon vanilla extract
• 2 cup heavy whipping cream
• ¼ cup low-carb white sugar replacement powdered, such as Swerve

Instructions

 

• Preheat oven to 350F. In a large mixing bowl, combine the almond flour, psyllium husk powder, matcha powder, powdered sweetener, baking powder, and salt.
• Sift the dry ingredients, so that there are no clumps.
• In a separate bowl, mix together the butter, eggs, heavy whipping cream, and vanilla. Add the wet ingredients to the dry ingredients and combine. The dough will be very thick.
• Spread the dough out over parchment paper in a large rectangle. Use a second piece of parchment paper and a rolling pin to make the dough nice and flat.
• Bake for 10 minutes. The cake will puff up and become a bit springy. It may start to brown on the edges.
• Let the cake cool for a few minutes. While still warm, use the parchment paper to help roll it up. Go very slowly and be gentle because the cake is fragile. The roll does not need to be super tight. Let the cake continue to cool.
• To create the filling, add the water to a bowl and sprinkle over the gelatin. Allow the gelatin to bloom for 5 minutes before placing in the microwave for 15–20 seconds. Whisk together until smooth, and pour the mixture into the bottom of a mixing bowl. Add the vanilla, heavy whipping cream, and powdered sweetener. Whip, using a stand mixer or a hand mixer, until the cream becomes stiff.
• Once the cake has cooled, carefully unroll it and spread over the whipped cream filling.
• Roll the cake back up, ensuring that there are no air pockets.
• Let the cake firm up in the freezer for about 10 minutes before slicing, taking care to wipe the knife clean in between each slice. Serve and enjoy!

Nutrition

Calories: 369kcalProtein: 8gFat: 33.1g