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front view of an easy Keto Tiramisu Roll Cake with sugar-free mascarpone filling

Easy Keto Tiramisu Roll Cake - Sugar-free

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This delicious and unbelievably easy Keto Tiramisu Roll Cake recipe is made with a quick gluten-free coffee-soaked sponge cake, sweet and creamy mascarpone (no raw eggs!), and cocoa powder dusted on top. It requires only 30 minutes and can be made in advance!

  • Total Time: 32 minutes
  • Yield: 10 slices 1x

Ingredients

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 Mascarpone Filling:

  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sweetener (or more to suit your taste)
  • 8 oz mascarpone cheese, at room temperature
  • 1 - 2 tbsp rum (optional)

For the Coffee Soak:

  • 1 tbsp espresso powder
  • 1 tbsp rum
  • 1/4 cup water

For the Dusting:

  • 2 tbsp unsweetened cocoa powder

Instructions

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 Mascarpone Cheese Filling:

  1. In the now empty stand mixer bowl, add the softened mascarpone cheese and sweetener.  Whip until light and fluffy.  Add the heavy cream and rum and whip until stiff peaks form.  Set the bowl in the fridge until ready to roll cake.

Prepare the Coffee Soak:

  1. Heat the water in the microwave for 30 seconds.  Stir in the espresso powder and rum.  Set the bowl to the side until ready to assemble the cake.

Assemble the roll cake:

  1. Once cooled, carefully unroll the cake.  Using a pastry brush, brush all of the coffee soak over the top of the cake.
  2. Next, spread the whipped mascarpone 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.
  4. Before serving, dust with cocoa powder.

Notes

  • for the whipped filling, use allulose or Swerve powdered confectioner sweetener as these sweeteners will not crystalize when cold.
  • Author: Cat
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snacks
  • Method: Baking
  • Cuisine: Keto, Low Carb, Gluten-free and Sugar-free
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 1
  • Fat: 17
  • Carbohydrates: 3.4
  • Fiber: 0.3
  • Protein: 8.2
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