Keto Chocolate Roll Cake

Recipe adapted from



  • 1 cup almond flour
  • 4 tbsp melted butter
  • 3 eggs
  • 1/4 cup psyllium husk powder
  • 1/4 cup cocoa powder
  • 1/4 cup coconut or almond milk
  • 1/4 cup sour cream
  • 1/4 cup Splenda
  • 1 tsp vanilla
  • 1 tsp baking powder

Cream Cheese Filling:

  • 8 ounces (around 225g) cream cheese
  • 8 tbsp butter
  • 1/4 cup sour cream
  • 1/4 cup Splenda
  • 1 tsp vanilla

Glaze (optional – my cake was falling apart after I rolled it so I decided to fortify it with the glaze):

  • 50 g dark chocolate
  • 3 tbsp butter
  • coconut flakes


  1. Preheat the oven to 350F (170C).
  2. Mix the dry ingredients in a bowl (almond flour, psyllium husk powder, cocoa powder, Splenda and baking powder).
  3. Melt the butter in the microwave (do it in short intervals to avoid burning the butter; 5-10 sec intervals should be ok). Add the butter, sour cream and eggs to the dry mix and mix with a hand mixer.
  4. Add the coconut or almond milk to make it more spreadable. If your mix is too liquid, add some more almond flour.
  5. Spread the batter over a silicone mat or baking paper (placed on a baking sheet) so that it is around 1/2 cm thick. Put in the over and bake between 12-15 minutes.
  6. Once the batter is done, take it out of the oven and let it cool a bit. In the meantime, start working on the cheese filling.
  7. Mix the cream cheese, butter, sour cream, Splenda and vanilla in a bowl. Use a hand mixer and mix until nicely blended.
  8. Spread the cheese mix on the batter and slowly roll the cake. Use a spatula or a thin knife to lift the dough if it gets stuck to the mat.
  9. To make the glazing: melt the chocolate and the butter over very low heat. Pour over the cake and sprinkle coconut flakes. Let cool, trim the edges and put in the fridge to firm up for at least an hour.
  10. Enjoy!

Nutritional information per serving:

  • Calories: 272
  • Fats: 26g
  • Carbohydrates: 7g
  • Protein: 5.5 g