Easy Keto Chocolate Swiss Roll Cake Filled with Whipped Cream Cheese Frosting

This Easy Keto Chocolate Swiss Roll Cake combines a light chocolate sponge cake, with a deliciously creamy sugar-free Whipped Cream Cheese filling, Top it with either a coat of silky-rich ganache or a dusting of sugar-free powdered sweetener.  This low-carb and gluten-free roll cake is easy enough for even the newest keto bakers!

Easy Keto Cake Recipe

After trying over and over again, I have finally created the BEST Keto Chocolate Swiss Roll Cake recipe!  

This Easy Keto Cake Recipe is mess-free and has the best soft pillowy cake texture with a delicious keto cream cheese frosting.    With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy gluten-free chocolate swiss roll cake!    

So, I am finally ready to introduce you to my newest gluten-free roll cake! (PS - Make sure you check out my Keto Red Velvet Roll Cake, my Keto Banana Swiss Roll Cake as well as my Easy Keto Pumpkin Roll recipes!)

this recipe

Why are Swiss Roll Cakes so intimidating?

Are you one of the millions of people that are intimidated by Swiss Roll Cakes? If so, this keto chocolate swiss roll cake will show you just how easy it is to make a gluten-free 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 roll the cake in the parchment paper that it is baked on. No messy towels or extra loads of laundry are going to be created with this easy keto cake recipe!    

So, this keto chocolate Swiss Roll cake is baked on a piece of parchment paper and then tightly rolled in the paper, cooled and then unrolled to fill it with the creamiest ever keto cream cheese frosting!

Gluten-Free Roll Cake Details

• 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
• the flavour combines a light and chocolaty sponge cake with a rich and creamy filling - A match made in heaven!

Swiss Roll Cake Main Ingredients

Eggs - This keto cake recipe calls for 6 large eggs. If you are unsure of the size of your eggs, make sure that you weigh them. The eggs are going to be divided into two bowls - one for the egg whites and one for the yolks. Make sure that there is no part of the yolk that ends up in the egg whites as the egg whites will not whip up well. Also, I suggest separating eggs while they are cold as this helps to keep the yolk solid and less runny.

Sweetener - I used a combination of Allulose and Lakanto Classic which is a monk fruit erythritol-based sweetener in this recipe but you can use any type of sweetener that you have on hand. The Allulose I used is a direct 1:1 conversion with all other types of sweeteners so feel free to swap it out.

Sour Cream - Since gluten-free and keto cakes use almond flour, the sour cream provides the extra moisture necessary for these types of flours to produce a tender and moist cake.

Flour Ingredients - A combination of almond flour and plain whey protein powder are used. The whey protein powder gives the cake the added structure it needs. You may be able to replace this with almond flour but I have not tried this substitution. IF you do, send me a quick message and let me know how it turns out!

Unsweetened Cocoa Powder - As for the cocoa powder, I have made this gluten-free roll cake with both Hershey's cocoa powder as well as Black Cocoa Powder. You can see from the pictures that the Black cocoa powder makes this Swiss roll cake REALLY dark. Black cocoa powder does taste different than regular cocoa powder. It is a strong flavour, but the dutch process prevents it from being bitter. You’ll find that it doesn’t taste as “chocolately” as regular cocoa powder. You can also use a combination of both types if you want.

Keto Cream Cheese Frosting Ingredients

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

Vanilla - I like to add quite a bit of vanilla to my frosting but if you can use less if you want a pure cream cheese flavour.

Butter - I used unsalted butter to create the creamy and fluffy texture for this keto cream cheese frosting.

Cream cheese - I used full-fat cream cheese but I am pretty sure any cream cheese would work.

Making this Keto Chocolate Swiss Roll Cake

• Line the bottom of a 15 x 10-inch jelly roll pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking.
• Whisk the egg whites until stiff peaks form
• Whisk together the egg yolks and all remaining ingredients
• Fold the whipped egg whites into the egg yolk mixture
• Carefully spread the cake batter into the pan and smooth it into an even layer. 
• Bake it for about 17-19 minutes - the top of the cake should spring back when gently poked
• Remove the cake from the oven and carefully lift the cake from the pan
• Use an large off set spatula and run it between the cake and parchment paper to make sure that no part of the cake has stuck to the parchment paper
• Allow the cake to cool on the cooling rack for 15-20 minutes
• Tightly roll the warm (but not hot!) cake up using the parchment paper - this method is much easier than turning it out onto a towel and praying that it doesn’t crack, or stick to the towel!
• Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack.
• Once it’s cool, unroll the gluten-free roll cake and discard the parchment paper.
• Spread the keto cream cheese frosting all over the top of the keto chocolate swiss roll cake and roll it back up into a log (without the parchment paper)
• Wrap the cake tightly back up using either the parchment paper or cling wrap and place it in the fridge for 2 hours or overnight.

How to store Swiss Roll Cakes?

This gluten-free roll cake must be stored in the refrigerator due to the cream cheese frosting.

You can also slice the keto chocolate swiss roll 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 Swiss 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 chocolate cake but if you want your cake less dense, let it sit on a cooling rack for about 20 minutes to release some of the moisture from the steam.  

Make Ahead Easy Keto Cake Recipe

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 gluten-free roll cake, you can also store it in the refrigerator for a few days!

Swiss Roll Cake Tips

• I separate my eggs when they are cold but only whip my egg whites once they have come to room temperature - cold egg whites will not get as fluffy as room temperature egg whites.
• You will need an 15 x 10 x 2-inch half-sheet jelly roll pan to bake this chocolate 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 completely 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 10 minutes and then check on the cake - it should bounce back when gently poked.  If it does not bounce back, add an additional 2-5 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 egg whites until stiff peaks form - this will really help the cake to rise
• Do NOT mistake baking soda for baking powder - this cake requires 2 teaspoons of baking POWDER
• Make sure the cake has fully cooled before trying to spread the cream cheese mixture
• For the sugar substitute, I used allulose and Lakanto Classic which is a combination of allulose and Monk Fruit and erythritol (to learn more about sugar substitutes, check out my Guide to Keto Sweeteners
• If you are unsure if your cake has stuck or not, simply use an angled icing spatula and carefully run it under the cake. You can also choose to flip the cake onto a cooling rack, peel off the parchment paper to release some of the steam. Then, place the parchment paper back on the cake and flip it back over.

Optional Keto Chocolate Ganache Topping

You only need 4 oz of sugar-free chocolate chips, 1 tablespoon of butter and ¾ cup of heavy cream to make the chocolate ganache.

To make the glaze, place chocolate in a heat-proof bowl. Warm the cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour evenly over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting in the very center, until chocolate is melted and mixture is smooth. Whisk in butter, one cube at a time, until melted and completely smooth.

You can also eliminate the sugar-free chocolate ganache topping and just sprinkle some powder sweetener, such as Swerve Confectioner over the top.

Sugar-Free Filling and Flavour Suggestions

Make this keto chocolate Swiss roll cake your own unique version by adding a few of these ingredients. Combine one or two to make it really special, or just use one.

• Flavor your whipped cream with different extracts, like almond, peppermint, coffee, or berry.
• Fold melted (and cooled) chocolate or jams into the cream after whipping.
• Sprinkle chopped berries, nuts, or funfetti coconut flakes, onto the cream before rolling up the cake.
• Replace the vanilla extract in the ganache with cognac, brandy or dark rum.
• Fresh cherries or berries arranged on the cream before rolling provide a different flavor and great-looking visual.
• Add espresso powder for a coffee twist.

More Easy Keto Swiss Roll Cakes

• Keto Banana Swiss Roll Cake - Foolproof!
• Keto Red Velvet Roll Cake- Gluten-Free
• The BEST Easy Keto Pumpkin Roll - Gluten-free

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