Keto Chocolate Roll Cake 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).
Chocolate Roll Cake
•1 cup almond flour
• 4 tablespoons butter, melted
• 3 large eggs
• ¼ cup psyllium husk powder
• ¼ cup cocoa powder
• ¼ cup almond milk
• ¼ cup sour cream
• ¼ cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
Cream Cheese Filling:
• 8 ounces cream cheese • 8 tablespoons butter • ¼ cup sour cream • ¼ cup erythritol • ¼ teaspoon liquid Stevia • 1 teaspoon vanilla extract
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.
Melt 4 tbsp. butter 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. (I personally saved the hand mixer for the filling and used a whisk to combine the dough ingredients. it worked just fine)
Add 4 tbsp almond milk to the batter to make it so that it’s more workable and spreadable.
Spread the batter over a baking sheet lined with parchment paper, or a silpat. It should cover the area of an entire cookie sheet. This takes a little bit of work and you want to make sure there are no holes through which you can see the sheet underneath. I personally put on some food prep gloves and use a combination of my finger and the back of a spoon to spread it evenly.
Bake for 14 minutes at 350F.
Let cool slightly and start to work on the cream cheese filling.
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.
- Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
- 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.
- Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!
I cut it into 12 slices so here are the macros for such:
- 12 servings
- 272 calories
- 3.1g net carbs
- 25g fat
- 5.5g protein
a couple of notes!
- when you’re rolling it up, be careful but don’t worry too much. the psyllium husk makes the dough surprisingly malleable while it’s warm. mine started to crack in the dough just a little bit when i started rolling it but as i continued it was perfectly fine.
- stick it in the fridge for several hours before you slice it. DO NOT try slicing it while it’s still warm because the pressure will end up squeezing all the filling out and squishing the roll. don’t ask me how i know 😭
- i used granulated swerve for the dough and powdered for the filling.
- i don’t know how much of an impact/difference it made but i allowed the eggs to reach room temperature (in addition to the butter and cream cheese) before i began.