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.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/4 cup psyllium husk powder | 224 | 0 | 51.2 | 44.8 | 6.4 | 0 |
| 1 ounce matcha powder | 85 | 0 | 14.2 | 14.2 | 0 | 14.2 |
| 1/2 cup low-carb white sugar replacement | 23 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 3 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 7 gram unflavored gelatin | 23 | 0 | 0 | 0 | 0 | 6 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 2 cup heavy whipping cream | 1618 | 171.7 | 13 | 0 | 13 | 13.5 |
| 1/4 cup low-carb white sugar replacement | 11 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3721 | 332.4 | 110.5 | 73.5 | 36.9 | 81.8 |
| Per Serving (/10) | 372 | 33.2 | 11 | 7.4 | 3.7 | 8.2 |
Keto Matcha Roll Cake
Ingredients
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!
Some comments and feedback, and some needed altercations to make it work:
First, there isn’t a mention of letting the batter “bloom” but with the psyllium husk it does need to bloom for about 10min to get the consistency that is shown in the directions above. Secondly, adding several tsp of Almond Extract will greatly make this recipe more authentic and will bring about a deeper matcha flavor (win-win). No dimensions were given on rolling out or on baking sheet dimensions, I made mine thicker (more traditional as well) in a 10×9 baking dish on parchment paper. Baking wise, I baked for 18min (probably because it was thicker), it came out and rolled up well, very little cracking on second roll up with cream. Added a bit more vanilla and almond extract. Since we aren’t as big on super sweet we omitted the sweetener from the cream. Came out really well. Thanks for this recipe!
Thanks for the tips!
Tastes amazing, but the consistency of the cake before baking was not quite right. Could be that I used granular Swerve rather than confectioners perhaps. Would I make it again? Sure 😀
I’m glad you liked it Alison!
Wow! This was out of this world!!! Mine did break after I tried rolling it after cooling and my matcha color wasn’t as bright, but who cares?!! The taste is amazing – will be my breakfast tomorrow!!! How long does it keep in the fridge by the way? Thanks for the recipe!!
Hi Olga! I’ve kept this for 2-3 days without issues. It might keep for up to a week but it never lasts that long in my house…
I love this amazing idea of recipe and this dessert!!! followed completely how it is, and it was perfect! Excellent dessert for 2 people on Keto for 5 days!!! 1 piece a day, and you stay in kept and it is delicious! no cravings for “real” dessert at all!
what to replace machha
You could also use unsweetened cocoa powder.
perfect…thx
can I use erythritol and liquid stevia together instead of swerve? I don’t what is the other ingredients in swerve? Most of Craig’s receipt uses these two sweeteners so i have these two sweeteners on hand. Thanks.
Swerve is erythritol with some inulin and a touch of vanilla flavor, especially the confectioners version. You can use granulated erythritol but may want to powder it in a spice grinder first.
Hi, I was wondering why the carb count is so high in for the matcha powder in this recipe? The other two matcha recipes on ruledme are much lower considering the amount per carb. The soufle recipe list that its 3g carb 3g fiber per 1tbs of matcha which is 0g net carbs. If 1/4 cup is 4 tbs then it would still be 0g net carbs of its 12g each of carb and fiber. And the matcha cheesecake lists the matcha having 2g net carbs per tbs, which would make the roll cake 8g net carbs instead of the 16.19g net carbs listed. I clicked the matcha linked in the recipe and it all goes to the same brand. I was looking to buy matcha powder and most of them list it has 0g carbs so I’m kind of confused and cant get any consistant info online about the nutrional information for matcha powder. Thanks for reading my long winded question lol
It may just depend on the matcha used. Sometimes we use different brands and calculate macros from different brands. We typically go off of what the package says or if we can’t find the nutrition we’ll estimate based on other USDA nutrition database entries. We’re currently working on creating a nutrition system in the backend of our website so that the ingredients all have matching macro information that we double check. Sorry for any confusion caused!