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:
- 1 cup almond flour
- 1/4 cup psyllium husk powder
- 1/4 cup unsweetened dark cocoa powder
- 1/4 cup erythritol
- 1 teaspoon baking powder
- 4 tablespoons butter, melted
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large egg
- 1/4 cup unsweetened carton coconut milk
Cream Cheese Filling:
- 8 ounces cream cheese
- 8 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup erythritol
- 1/4 teaspoon liquid stevia
- 1 teaspoon vanilla extract
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. 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.
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!
This makes a total of 12 servings of Keto Chocolate Roll Cake. Each serving comes out to be 287 calories, 25.9g fats, 3.3g net carbs, and 5.4g 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 |
| 1/4 cup unsweetened dark cocoa powder | 80 | 2 | 12 | 8 | 4 | 4 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1/4 cup unsweetened carton coconut milk | 11 | 1 | 0 | 0 | 0 | 0 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 8 tablespoon butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 3470 | 312.2 | 106.1 | 67.4 | 38.8 | 66.4 |
| Per Serving (/12) | 289 | 26 | 8.8 | 5.6 | 3.2 | 5.5 |
Keto Chocolate Roll Cake
Ingredients
Chocolate Roll Cake:
- 1 cup almond flour
- ¼ cup psyllium husk powder
- ¼ cup unsweetened dark cocoa powder
- ¼ cup erythritol
- 1 teaspoon baking powder
- 4 tablespoon butter melted
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 3 large egg
- ¼ cup unsweetened carton coconut milk
Cream Cheese Filling:
- 8 ounce cream cheese
- 8 tablespoon butter
- ¼ cup sour cream
- ¼ cup erythritol
- ¼ teaspoon liquid stevia
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Add the dry ingredients to a bowl and stir to combine.
- Melt the butter in the microwave. Add the sour cream, melted butter, vanilla, and eggs to the dry ingredient mix. Use a hand mixer to combine.
- Add a small amount of coconut milk to the batter to make the dough more workable and spreadable.
- Spread the batter over a Silpat lined baking sheet — it should cover the area of an entire cookie sheet.
- Bake for 12–15 minutes.
- Remove and let cool slightly while making the cream cheese filling.
- In a bowl, combine the cream cheese, butter, sour cream, erythritol, liquid stevia, and vanilla. Use a hand mixer to cream the ingredients together well.
- Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
- Gently roll up the cake. Use a knife to scrape off any excess filling and leave a clean seam on the edge of the roll. Slice, serve, and enjoy!
