Keto Chocolate Roll Cake

When I was a kid, my mom usually packed my lunch box with snacks and sweets that I could finish the day off with. From oatmeal cookies to honey buns, there was always tons of sugar packed inside. Well…now I guess I know why I gained so much weight in my childhood. One of the things I still remember, though, are those little Swiss Cakes from Little Debbie. Lately, I’ve been thinking about them more and more, wanting to recreate them…but elevate them in flavor and bring them over to the keto world. Instead of making a bunch of snack cakes, I decided to make one large roll that I could slice off and eat as I wanted (and eat, I did).

Keto Chocolate Roll Cake

THE PREPARATION
Chocolate Roll Cake
  1. 1 cup almond flour
  2. 4 tablespoons butter, melted
  3. 3 large eggs
  4. ¼ cup psyllium husk powder
  5. ¼ cup cocoa powder
  6. ¼ cup coconut milk
  7. ¼ cup sour cream
  8. ¼ cup erythritol
  9. 1 teaspoon vanilla
  10. 1 teaspoon baking powder

Cream Cheese Filling
  1. 8 ounces cream cheese
  2. 8 tablespoons butter
  3. ¼ cup sour cream
  4. ¼ cup erythritol
  5. ¼ teaspoon liquid Stevia
  6. 1 teaspoon vanilla

THE EXECUTION
  • Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.
  • Melt 4 tbsp. in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together.
  • Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable.
  • Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty!
  • Bake for 12-15 minutes (I went for 14 minutes) at 350F.