Keto Chocolate Roll Cake
Servings: 10
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Chill Time: 1 hour
Ingredients
For the Chocolate Sponge
6 large eggs, separated
½ cup powdered erythritol or allulose
¼ cup unsweetened cocoa powder
⅓ cup almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
For the Filling
8 oz (225 g) cream cheese, softened
1 cup heavy whipping cream
¼ cup powdered erythritol or allulose
1 teaspoon vanilla extract
Optional Chocolate Glaze
½ cup sugar-free chocolate chips
¼ cup heavy cream
1 tablespoon butter
Instructions
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat the egg whites with the salt until soft peaks form.
In a separate bowl, beat the egg yolks with the sweetener until light and fluffy. Mix in the vanilla.
Sift together the cocoa powder, almond flour, and baking powder. Fold into the egg yolk mixture.
Gently fold the whipped egg whites into the batter until no streaks remain.
Spread the batter evenly in the prepared pan.
Bake for 12–15 minutes, until the cake springs back when lightly touched.
While warm, carefully roll the cake up with the parchment paper inside a clean kitchen towel. Let it cool completely.
Beat the cream cheese until smooth. In another bowl, whip the heavy cream until soft peaks form, then beat in the sweetener and vanilla. Fold the whipped cream into the cream cheese.
Unroll the cooled cake, spread the filling evenly, and roll it back up without the parchment.
Refrigerate for at least 1 hour before serving.
For the glaze, heat the heavy cream until hot (not boiling), pour it over the chocolate chips and butter, stir until smooth, then drizzle over the chilled cake.
Tips
Use allulose for the softest texture, as it doesn’t crystallize like some keto sweeteners.
Chill the cake well before slicing for clean, neat pieces.
Garnish with a dusting of cocoa powder, sugar-free chocolate shavings, or fresh raspberries if desired.
