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a slice of keto Swiss roll cake filled with sugar-free cream cheese frosting

Easy Keto Banana Swiss Roll Cake

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5 from 2 reviews

This Keto Banana Swiss Roll Cake recipe is absolutely delicious and foolproof!  Fill it with sugar-free cream cheese frosting, chocolate or peanut butter for the perfect breakfast treat.  Only a couple of ingredients and 15 minutes in the oven, I promise you that this gluten-free and low carb Swiss roll will become your new favourite recipe!

  • Total Time: 35 minutes
  • Yield: 10 slices 1x


Units Scale

For the Roll Cake

  • 4 large eggs (200 g total), room temperature
  • 1/2 cup WholeEarth sweetener blend
  • 3 oz plain full-fat Greek Yogurt
  • 3/4 cup almond flour
  • 1/4 cup plain egg white powder (or whey protein powder)
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp baking powder

For the Whipped Cream Cheese Filling:

  • 1/2 cup heavy whipping cream
  • 8 oz cream cheese
  • 1/2-1 cup powdered sweetener
  • 1 tbsp vanilla


Prepare the Roll Cake:

  1. Preheat the oven to 375 degrees F.  Line a 10 x 15 inch jelly roll pan with parchment paper (making sure to have an overhang) and spray the parchment paper well with cooking spray.  Set it aside. (Tip - Spray the baking sheet to help the parchment paper stick)
  2. Using a stand mixer, beat eggs for 5 minutes or until they are VERY light and fluffy. 
  3. In a separate bowl, add all the remaining roll cake ingredients and stir to incorporate them (don't worry if there is some dry batter and it the batter is not smooth).  Add 1/4-1/3 of the whipped eggs into the mixing bowl and stir to create a somewhat wet batter.  Take the wet batter and carefully fold it back into the remaining whipped egg batter, trying to not deflate the eggs too much.  
  4. Spread the batter into jelly roll pan to evenly coat the baking sheet.
  5. Carefully place pan in the oven and bake for 12-15 minutes or until the top begins to brown and the sponge cake springs back when poked. 
  6. Remove the baking sheet from the oven and using parchment paper overhang, carefully remove the roll cake and place it on a cooling rack or a cookie sheet.  Take a thin icing spatula (offset spatula) and run the spatula under the cake to make sure it does not have any spots that are stuck to the parchment.
  7. Place a second piece of parchment paper over a cooling rack.  Use the cooling rack to help flip the cake over onto the second piece of parchment paper.  Carefully peel the top piece of parchment paper.  Allow the cake to cool slightly, about 3-5 minutes.
  8. Taking the short end of the parchment paper, carefully roll the cake up, using the parchment paper to help you roll the cake.  Allow the cake to cool completely with the seem on the bottom, at room temperature for up to 4 hours.

Prepare the Whipped Cream Cheese Filling:

  1. Meanwhile, to make filling, by creaming together the softened cream cheese and sweetener until light and fluffy, about 2 minutes.  
  2. Add in the heavy cream and vanilla and whip until stiff peaks form, 2-3 minutes.  If stiff peaks do not form, place the bowl in the fridge for 30-60 minutes and whip it again.  
  3. Set the bowl in the fridge until ready to use.

Assemble the roll cake:

  1. Once cooled, carefully unroll the cake.  
  2. Next, spread the whipped cream filling over the cake. 
  3. Tightly roll the cake back up (use the parchment again to help) and place it in the fridge to cool completely for at least 4 hours or overnight.


  • allulose and Swerve will not crystalize when cooled so I suggest using either of these for the whipped cream filling
  • Author: Cat
  • Prep Time: 20
  • Cook Time: 15
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American, Keto, low carb
  • Diet: Gluten Free


  • Serving Size: 1 slice
  • Calories: 209
  • Sugar: 2.6
  • Fat: 15
  • Carbohydrates: 6
  • Fiber: 0.5
  • Protein: 6
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