The BEST Keto Strawberry Cream Cake Roll

Start the summer with this gorgeous Keto Strawberry Cream Cake Roll. The perfect combination of a delicate gluten-free almond sponge cake filled with a layer of sugar-free strawberry jam and strawberry whipped cream.

this recipe

Sugar-Free Strawberry Cream Dessert

Lately, I have been on a cake "roll" (wink, wink!). Once I mastered a fool-proof keto sponge cake that rolled perfectly every time without even the slightest bit of cracking, my mind started racing with all the possible flavour combinations that I could create!

This keto strawberry cake roll is mess-free and has the best soft pillowy cake texture with a delicious sugar-free strawberry filling. With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy gluten-free roll cake.

*don't worry, I promise you that your roll cake will not turn out with a dent on one side - someone in my house may or may not have leaned a heavy container against this cake while it was in the fridge, resulting in a dented side...not blaming anyone, though!:-)

And if you are curious about what other flavours I have created into roll cakes, check out my Easy Keto Chocolate Swiss Roll Cake Filled with Whipped Cream Cheese Frosting, Keto Red Velvet Roll Cake, and my Keto Banana Swiss Roll Cake as well as my Easy Keto Pumpkin Roll.

Beginner Roll Cake Recipe

Are you one of the millions of people who are intimidated by Swiss Roll Cakes? If so, my quick and easy keto almond sponge cake recipe will show you just how easy it is to make a keto roll cake.

What makes this recipe so EASY is that instead of inverting the baked cake onto a large towel that has been dusted with powdered sugar, you are simply going to invert the cake onto a second piece of parchment paper and roll the cake in the parchment paper. No messy towels or extra loads of laundry are going to be created with this easy keto cake recipe!    

Why you will LOVE this Keto Strawberry Cake

• it is gluten-free and sugar-free
• it only has a handful of ingredients
• it takes under 30 minutes to make from beginning to end
• it is foolproof and will not crack
• you can slice it as thin or as thick as you like which makes sticking to your macros really easy
• the flavour combination of a light sponge cake with a rich and creamy strawberry filling - A match made in heaven!

Keto Strawberry Roll Cake Ingredients

Here is a list of the ingredients you will need for making this keto strawberry cake.

Eggs - This keto cake recipe calls for 4 large eggs. If you are unsure of the size of your eggs, make sure that you weigh them. Make sure that your eggs are at room temperature. Cold eggs will not whip as nicely which will result in a denser cake.

Sweetener - The only sweetener I use when making all my keto roll cake recipes is WholeEarth baking blend. This product contains allulose, erythritol, stevia and monkfruit along with a touch of xantham gum. Remember that when baking with allulose, your baked goods will darken slightly faster.

Greek Yogurt - Since gluten-free and keto cakes use almond flour, adding yogurt provides the extra moisture necessary for these types of flours to produce a tender and moist cake. I like to use unsweetened whole milk Greek Yogurt as it seems to contain the least amount of carbs per serving.

Flour Ingredients - A combination of almond flour and egg white powder are used. In the past, I have used whey protein powder but since discovering Naked Nutrition Egg White Protein Powder, my roll cakes end up perfect and never crack so this is my first choice when it comes to making keto roll cakes

Baking Powder, and Vanilla - Make sure you use baking powder and not baking soda.

The following ingredients are for the jam and keto strawberry cream filling:

Sugar-free Jam - I used sugar-free Good Good strawberry jam. If you do not have any strawberry jam, you can always omit this ingredient and the keto strawberry cake roll will still be delicious!

Powdered sweetener - I use allulose since it dissolves really well. Also, since there are only 2 people in my household, I often times like to freeze my desserts into individual pieces. Allulose can be refrigerated as well as frozen without becoming grainy.

Vanilla and Strawberry Extract - I like to add quite a bit of vanilla to my frosting but you can use less if you want. I also like to add some strawberry extract for an even more intense strawberry flavour.

Heavy Cream - Make sure that your cream is VERY cold as it will not whip well if it is not cold.

Cream Cheese - I tried making this without the cream cheese and even after using my Keto Stabilized Whipped Cream, the cream ended up too soft. Adding cream cheese helped to add some texture to the cream so that the roll cake held together.

Keto Strawberry Cream Cake Roll Instructions

This truly is a very simple recipe that has become my "go-to" any time I make a gluten-free and keto roll cake.

Roll the cake back up tightly and use the parchment paper to cover it and keep its shape. Please it in the fridge for at least 4 hours so that the filling can firm.

Storing this Keto Strawberry roll cake

This beginner roll cake recipe must be stored in the refrigerator due to the cream cheese frosting.

You can also slice the keto sugar-free strawberry cream dessert cake into individual servings and store them in an airtight container in the freezer for up to 3 months. When you are ready to eat a slice, simply place it on the counter at room temperature for about 30 minutes or until it thaws.

How to Prevent Roll Cakes from Cracking

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper while it is still warm. However, if the cake is too hot, the steam will cause a more dense cake. I really don't mind the denser carrot cake but if you want your cake less dense, let it sit on a cooling rack for about 10 minutes to release some of the moisture from the steam.  

Also, make sure you do not overbake the cake. An over-baked roll cake will crack as it will be too dry to roll properly.

Can I make this keto strawberry cake ahead of time?

Swiss roll cakes can be prepared and refrigerated for 1-2 days ahead of time, before serving.

You can also bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. However, before unrolling the cake, allow it to come to room temperature as it is not as flexible when it is cold.

Once you have fully assembled your keto roll cake, you can also store it in the refrigerator for a few days!

Beginner Cake Roll Recipe Tips

• Your eggs need to be at room temperature - cold eggs will not whip as well
• The best way to get the most air incorporated into the eggs is using a stand mixer. You can use a hand held mixer but it will take much longer to whip the eggs.
• You will need an 15 x 10 x 2-inch half-sheet jelly roll pan to bake this keto sponge cake.
• Grease the jelly roll pan to help the parchment paper stick to the pan
• Gently tap the pan against the countertop to expel large air bubbles. Air bubbles may cause the cake to break while rolling it later.
• It’s important to remove the cake from the pan fairly soon after removing it from the oven to stop the baking process. Over-baked cakes are more likely to tear during rolling.
• Rolling up the cake while it’s still warm but not steaming from the oven makes it pliable, which helps eliminate huge cracks in your final rolled cake.
• To roll a tight cylinder, grip the tube of cake and pull back slightly. This tucks the cake into itself.
• Let the rolled cake cool until it is at room temperature (usually a few hours.) As it cools, it will be “trained” to hold its shape when you fill it and re-roll and also ensures that your filling won’t melt and ooze out the sides.
• Wrap it and refrigerate the cake after you’ve filled it and re-rolled it. You can serve Swiss roll cakes right away, but I recommend wrapping the cake tightly in plastic wrap or aluminum foil and refrigerating it for at least an hour to allow the filling to firm up a bit so you get solid slices.
• Do NOT change any of the cake ingredients as this recipe has been tested exactly as written (you can replace the sweetener to suit your tastes or what you have on hand but see Notes for substitutions)
• Start by setting your timer for 12 minutes and then check on the cake - it should bounce back when gently poked.  If it does not bounce back, add an additional 1-3 minutes
• Make sure you grease your parchment paper VERY well - I actually use my fingers and spread the cooking spray all over the paper to make sure the cake will not stick.
• Make sure that you beat the eggs until soft peaks form - this will really help the cake to rise
• Do NOT mistake baking soda for baking powder - this cake requires 1 tablespoon of baking POWDER
• Make sure the cake has fully cooled before trying to spread the whipped cream mixture
• For the sugar substitute, I used WholeEarth Allulose Baking blend. It is by far, the BEST sweetener for making roll cakes.
• If you are unsure if your cake has stuck or not, simply use an angled icing spatula and carefully run it under the cake.

Keto Swiss Roll Cake Fillings

Here are some other keto Swiss roll cake filling ideas. In general, you will need a total of about 8 oz or 2 cups of filling for this roll cake. 

More Easy Keto Swiss Roll Cake Recipes

These are my favourite keto Swiss roll cake recipes:

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