This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy, filled with cocoa aroma. With only 2g of carbs, this perfect Keto Dessert choice is for your Christmas table or just a party you are planning to attend.
Keto Swiss Roll Cake
Thi post has been updated from the original April 2017.
Sugar-Free Chocolate Roll for a Party
Quick and easy to make, this Keto Chocolate Cake Roll is perfect for your big party as well. One big advantage it has, that this Low Carb Chocolate Roulade without flour can be made a day in advance.
Newsletter and Keto Free Ebook
And this will take one headache less on the day, when you have to prepare the whole get together. Make it, place it into the fridge and on the day all you have to do is cut it and serve.
Chocolate Keto Swiss Roll Cake for Christmas
Low Carb Chocolate Roulade or a Keto Yule Log is very popular on a Christmas tables and for some families it is a must to have. Add some Keto Sprinkles, meringue frosting on top or decorated with a few branches of Christmas tree, and you have it all set and done.
We bake this Keto Chocolate Roll Cake throughout the year, Valentines included, but mostly Summer.
Swiss Roll Cake Low Carb
Keto Summer Dessert
Well, of course, you can make this in the winter as well, but to me, anything with lots of yogurts, cream cheese, quark or curd cheese reminds me of the summer.
And if you have to leave the dessert in the fridge, to get that nice soft cold sweet treat (maybe with a bowl of ice cream), there the summer goes.
This chocolate roulade is so popular that even if we have guests and I prepare a variety of choices, a Swiss roll is the first gone. I love the softness of it and even before guests arrive, I usually cut a few pieces for myself.
Keto Cheesecake Chocolate Sponge Cake
Since our Low Carb chocolate roulade filling consists of either quark, curd cheese, cream cheese, yogurt or a combination of all, with a first bite you will get the Cheesecake taste, you have been craving for.
Keto Swiss Roll Cake
We do have so many names for this recipe, that one would not be able to choose just a single one. And therefore I do have to mention the Swiss roll recipe name as well.
Swiss Roll, is a type of sponge cake filled either with a whipping cream, jam or icing. The orgins is not known, even though it is called Swiss. But as some research says, it comes from the Central Europe (where I am from) particularly from Austria (where I live). Worth mentioning I believe. 🙂
Perfect addition to the family of Roulade would be Red Velvet Roll, you should not miss.
Well, no more talking and let us get directly to the process of making it.
*Exact measurements are listed in the recipe card below.
I have now added a recipe on How to make your own Farmers Cheese or a Quark Cheese. It is really great to make on your own. Easy.
STEP BY STEPS IN MAKING THE BEST EVER KETO CHOCOLATE SWISS ROLL CAKE
First Step: Egg Whites
First, heat up the oven so the Low Carb Swiss Roll Cake goes into already preheated oven.
Beat the egg whites separately in a bowl, until fully stiff. Place it aside.
Second Step: Chocolate Sponge Cake
First mix egg yolks with sugar substitute until creamy texture appears.
Once eggs are fluffy, add all of the dry ingredients and mix fully. Make sure the cacao is fully mix and you are not left with tiny dry pieces inside the dough.
Third Step: Mix and Bake
Once the dough is mixed, add a spoon of the Egg whites in and slowly mix it in. Keep adding slowly egg whites until all of them are used. The last part of egg whites mix slowly with your hands using a spatula. This will make the Keto Chocolate Swiss Roll fluffy and soft and very much like a sponge cake. Otherwise you will end up with a very dense base.
Pour it onto the baking pan covered with parchment paper and place it into the oven for baking.
Fourth Step: Keto Cheesecake Filling
In the meantime mix all of your Swiss Roll filling together and set aside.
Fifth Step: Assembly
Once Low Carb Chocolate Swiss Roll is baked, take it out of the oven and let it cool. I always make sure, that a wet towel is placed underneath the parchment paper. This is a great trick, which will help you to peel the parchment paper from the cake once cooled.
After the Sugar-Free Chocolate Swiss Roll has been cooled, slowly turn it upside down (as you see in the video) and gently peel the parchemnt paper.
Once peeled, turn it again, so the peeled side would be outer and visible while rolling. I just like the way it looks from the peeled side. But it is really up to you which side you pick. Also if you are not happy with the roulade, you can always pour some keto chocolate ganache on top.
With any sticks, or the end of the spatula, make holes throughout the whole cake. this will help your filling to soak into the cake even more.
Spread the filling throughout the whole cake, leaving the end part dry.
Sixth Step: Roll and set
Once all of the Chocolate Roulade Filling is spread, start gently rolling the whole Swiss Roll. You will see, that the end part you have left dry, will be covered as well and you might end up with some of the filling comming out. That is not a problem at all. Just clean it up.
Once the Keto Roll Cake is fully assembled, take a cling film and roll it in. Make sure the cling film covers the whole almond Flour Swiss Roll. Twist the ends tight, which will help the sponge cake hold its shape.
Gently place it into the fridge for approximately 8 hours, the best overnight.
When you are ready to serve, take it out of the fridge, peel the Cling film off. You can simply sprinkle it with powdered sugar substitute you are using.
If you wish to go even further, warm up and mix a low carb chocolate with a little bit of coconut oil to make a lovely Low Carb Ganache. You can also decorated with berries, pieces of Christmas tree brunches or our Homemade Sugar-Free Keto Sprinkles.
BAKERS TIPS FOR KETO SWISS ROLL CAKE:
Rolling the cake
If you feel, that your sponge cake is too thin and you are afraid of breaking it while rolling, you can roll it while still warm. This will retain its shape and once cooled, unroll, fill and roll again.
While rolling this chocolate roulade, do not press tight too much. You might force press out most of the filling and will end up with a very thin low-carb Swiss roll cake.
Making powder sugar
It is ok if you do not have a powdered sugar at home. I never have. I always buy a normal sugar substitute and make my own powdered sugar every single time. It is the easiest thing you can do. Just place it into the Magic bullet or a Coffee Grainer and switch it on. You will get a perfectly powdered sugar every single time. You can also make your own Vanilla sugar by placing a vanilla bean inside for a few weeks.
Making Glaze
For the glaze, warm up either a sugar-free chocolate or Cacao mixed with sweetener and add a bit of coconut oil.
If you just warm it up and pour, you will get a thin shiny chocolate layer.
If you let it cool a bit and mix it fully with a hand mixer, you will add a bit air in and make it fluffy. That could be then spread on top of the roulade and with the help of a fork decorated into the famous Keto Yule Log.
Peeling the Parchment Paper from the low carb sponge cake
A little trick I have learned from my mum: Make sure a wet towel is placed underneath the parchment paper once the cake is baked and hot. This will help the parchment paper to get wet, which will help you to peel it easily from the cake once cooled.
Keto Chocolate Roulade
SUBSTITUTIONS FOR KETO SWISS ROLL CAKE:
Sugar substitute
For this Keto cake, almost any sugar substitute will work. Use your preferred one without thinking about it any further. My most favorite brands are Besti from Wholesome Yum, Sukrin and Lakanto. I do bake with those 3 all the time.
Filling substitutes
In my recipe, the filling consists of Quark, which you can make easily at home as it is not easily available.
Our Keto Swiss Roll Cake is not only fully Gluten-free, but as well Grain-free, Sugar-free, and it still tastes better as a normal chocolate roulade you have been used to from your childhood.
Is cocoa powder good in Keto lifestyle?
If you purchase a pure, organic, raw cacao without any additional ingredients, it is fully within our lifestyle. It is also sugar-free and perfect as an addition to any keto chocolate desserts, as well as making your own keto chocolates. Cocoa Powder on its own is very nutritious and has many positive effects on our health. It is made directly from cocoa beans and contains high percentage of fat.
Quick and easy Keto Roulade
Can I make chocolate roulade sponge cake in advance?
Yes and you actually should. For the Chocolate Roulade to get the perfect shape one needs to keep it in the fridge for few hours. At the same time, the chocolate roulade filling gets soaked a bit into the sponge cake and will taste the best when left to rest.
Make it hours in advance. Make it a day in advance. I have even made it 2 days in advance. So definately this is the sugar-free swiss roll recipe to be made in advance.
How to roll chocolate cheesecake?
For the best instructions, I would suggest having a look at the video. It is the clearest for most of us when we see the steps visually. If you feel, that your sponge cake is too thin and you are afraid of breaking it while rolling, you can roll it while still warm. This will retain its shape and once cooled, unroll, fill and roll again.
While rolling this chocolate roulade, do not press tight too much. You might force press out most of the filling and will end up with a very thin low carb swiss roll cake.
Holiday Christmas Keto Cake
Is this Yule Log?
It could be. With a few additions for the glaze and some of your decoration skills, you can make a perfect Keto Youle Log our of our recipe.
For the glaze, warm up either a sugar-free chocolate of Cacao mixed with sweetener and add a bit of coconut oil.
If you just warm it up and pour, you will get a thin shiny chocolate layer.
If you let it cool a bit and mix it fully with a hand mixer, you will add a bit air in and make it fluffy. That could be then spread on top of the roulade and with a help of a fork decorated into the famous Keto Yule Log.
Yule Log cake name comes from the actual Yule Log, which is used during Christmas to make fires. This type of wood piece keeps the fire much longer. This Christmas Log was chosen specially to burnt on a hearth as a Christmas tradition. I do have to say, this is the first time I have heard of this name and uses, as in my country this cake has always been called Roulade. You see, we all learn every single day.
To store this Keto Chocolate Swiss Roll is pretty easy. Keep it int he fridge for maximum 4-5 days. The best way to store this chocolate roulade is in a cling film you have rolled it into. Also, keep it as whole and not pre-cut. Both of those tips will help to keep the moisture in.
Can Low Carb Swiss Roll be frozen?
It could, without a problem. The best to keep it again as a whole and in the Cling film. I would additionally place it into another sealed container, so the moisture around the cake does not form.
This Low Carb Chocolate Roulade or as some can call it Keto Chocolate Swiss Roll Cake is not only Sugar-free but Grain-free, gluten-free and also scrumptiously soft, fluffy and creamy, filled with cocoa aroma. Perfect Keto Dessert choice for your Christmas table or just a party you are planning to attend.
2TablespoonSukrin Plus4 Tablespoon Swerve or equivalent sweetener
Instructions
Preheat the oven on 190 C
Mix egg whites separately and place it aside
Mix egg yolks with sugar.
Mix all the grained almonds, baking powder and xantan gum together
Once egg yolks are mixed, slowly add grained almonds mixture and cocoa
Once all mixed, with a spatula add whipped egg whites and fold it gently
Place in the oven for 20 minutes
Once baked, take it out and place the parchment paper with the baked base on a wet towel. In that way it will be easier to separate the base from the parchment paper. Leave it for circa 5 minutes and then slowly start peeling the base from the parchment paper.
Once all taken out, make holes all over the base
For the filling, just place all the ingredients in the mixer and let it all mix properly
Place the filling on top of the baked base and slowly roll it together
Once all rolled, place the roll into a plastic wrap and firmly wrap it, so the roulade holds properly.
Place it in the fridge for 8 hours, best overnight
Bon appetite
Video
Notes
Rolling the cakeIf you feel, that your sponge cake is too thin and you are afraid of breaking it while rolling, you can roll it while still warm. This will retain its shape and once cooled, unroll, fill and roll again.While rolling this chocolate roulade, do not press tight too much. You might force press out most of the filling and will end up with a very thin low carb swiss roll cake.
Making powder sugarIt is ok if you do not have a powdered sugar at home. I never have. I always buy a normal sugar substitute and make my own powdered sugar every single time. It is the easiest thing you can do. Just place it into the Magic bullet or a Coffee Grainer and switch it on. You will get a perfectly powdered sugar every single time. You can also make your own Vanilla sugar by placing a vanilla bean inside for a few weeks.
Making GlazeFor the glaze, warm up either a sugar-free chocolate or Cacao mixed with sweetener and add a bit of coconut oil.If you just warm it up and pour, you will get a thin shiny chocolate layer.If you let it cool a bit and mix it fully with a hand mixer, you will add a bit air in and make it fluffy. That could be then spread on top of the roulade and with the help of a fork decorated into the famous Keto Yule Log.
Peeling the parchment Paper from the low carb sponge cakeA little trick I have learned from my mum: Make sure a wet towel is placed underneath the parchment paper once the cake is baked and hot. This will help the parchment paper to get wet, which will help you to peel it easily from the cake once cooled.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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46 Comments on “Keto Chocolate Swiss Roll Cake Chocolate Roulade”
Just got done looking through so.e of your recipes and man I want to try some. One question though (not a good baker or really good at making things fro. Scratch) have you ever thought about (or have you) making videos with step by step Instructions? I know it would help a lot of people out like me
Thanks a lot for the comments and yes. I would love to start videos. Hopefully soon. At the moment I am concentrating on making this new website working fully, but I will definitely get into making those lovely videos hopefully soon.
Hi, I was very excited to make the keto Swiss roll as it is one of my favorite desserts !
Just put my base into oven but must say thahat your instructions are not correct
The recipe calls for 1tsp of xantham gum which is quite a lot, also your picture shows to mix the dry ingredients with wet ones by mixer which I did, and here’s is the problem. The dough became extremely gummy like, due to xantham gum being activated, therefore made it impossible to mix in eggs whites afterwards, had no choice but to use mixer and still the batter is very lumpy :((( very dissapinemted. I have no idea how did you manage to mix it all towthet with hand mixer without the same result I have had.
I am so unhappy your Swiss Roll did not ended up as expected. The Xanthan amount is 1 teaspoon (not Tablespoon) and that is just about right amount to hold the dough together without it being extremely gummy like. Sometimes each brand has got a bit different consistency. If you are still experiencing problems with Xanthan Gum, I would try half of the teaspoon next time. Hope that helps.
Hi, it looks yummy and I tried it. But when I mix the yolk sugar mixture with the flour mixture, they won’t combine. It was too sticky, moreover with the cocoa, it becomes a crumbly texture. I add the egg whites, still the same. It was very grainy. The end result is not as pretty as yours or when I baked non keto.
Dear Vica, I am sorry it did not work. There might be 2 reasons I can think of. Either too much of almond flour, which makes it thick or too much of the Xanthan. But too much xanthan would result in more in slimier texture and not crumbly. So probably the type or amount of flour.
Made this for Thanksgiving, I had the same problem like the others on being so thick and hard to incorporate the egg whites, I kept rechecking to make sure I didn’t overlook a liquid. I continued on, mixed as best as I could , lumpy, but still spread it out and baked for a shorter timeframe . I used store bought 1% cottage cheese and beated forever but couldn’t get it to a smooth consistency. Continued on, thinking I had a loss on my hands but after a day in the fridge it was really yummy. People actually liked it. Moral of my feedback is to not give up, continue on and it may turn out better than you think.
Xanthan needs to be really carefully added. Even a little pinch more, will make the cake thick and gooye. I am glad it worked out good and everyone loved it.
I know it is not the holiday season, but I needed to try this wonderful chocolate roulade, I love chocolate and that grabbed my attention. I enjoyed making it, thank you for your instructions, but we all loved it.
Soft and super tasty.
Thank you for the recipe.
I couldn’t resist not making it yesterday and I really loved it! It was so fluffy and creamy! It’s way too early but know I’m making this again for the holidays!
Wow. The photos look mouthwatering and I just had to try this! Glad it turned out just the way I like it! The filling was delicious. The fam didn’t notice it was low carb. Cant wait to make it again on the next holiday.
I’ve been experimenting with keto desserts lately and this chocolate Swiss roll is by far the best I’ve tried. The cream cheese filling was so creamy and I loved the option to decorate with frozen berries. So yummy! Definitely my new favorite dessert!
Just got done looking through so.e of your recipes and man I want to try some. One question though (not a good baker or really good at making things fro. Scratch) have you ever thought about (or have you) making videos with step by step Instructions? I know it would help a lot of people out like me
Dear Daniel,
Thanks a lot for the comments and yes. I would love to start videos. Hopefully soon. At the moment I am concentrating on making this new website working fully, but I will definitely get into making those lovely videos hopefully soon.
Zuzana
Wow yum!
Dear Meehandering,
Yes it is
Zuzana
This looks AMAZING!! I’ll be sending this to my mom!! She is low carb and will love this!!
Dear Hanna,
I do hope she will love it as much as we do
Have a nice day
Zuzana
Umm this looks absolutely AMAZING!! I need to give this a shot sometime!
Dear Rachel,
You should definitely try it. I do promise you wont regret it.
Zuzana
This is one of my favorites but I’ve never tried a low carb version. Thanks!
Dear Sarah,
Well now you have a recipe as well, so why not trying it. Just think of how healthier this would be.
And I hope the taste will not disappoint you as well
Zuzana
I would love to make this dessert but have no idea what grained almonds are! Could you tell me what they are and where to buy them? Thanks.
Dear M,
You can use almond meal or almond flour. Both will work perfectly for this.
Have a great day
Zuzana
What is curd cheese?
It is called quark as well or Farmers Cheese
Do you think I could leave out the cocoa and add 3 more tls of almond flour and make it a plain sponge to make a trifle for my man?
Dear Debra,
For sure you can as I have made it as well. It will work perfectly. It will be even more fluffy since cocoa is pretty dense.
Ahoj Zuzi,
mám otázku. Keď nemôžem jesť tvaroh vlastne nič z kravského mlieka. Tak aká je náhrada resp. čo je dobré použiť?
Vďaka
Lucka, Ja som videla vyrobky z kokosoveho mliea. Mozno to by sa hodilo. Alebo kozie mlieko?
How much cream cheese do I use as a substitute for farm cheese?
Dear Angie,
It really depends on how dry your cream cheese is. Try the thickest possible. I would add probably a bit less. Maybe 400g only
Hi, I was very excited to make the keto Swiss roll as it is one of my favorite desserts !
Just put my base into oven but must say thahat your instructions are not correct
The recipe calls for 1tsp of xantham gum which is quite a lot, also your picture shows to mix the dry ingredients with wet ones by mixer which I did, and here’s is the problem. The dough became extremely gummy like, due to xantham gum being activated, therefore made it impossible to mix in eggs whites afterwards, had no choice but to use mixer and still the batter is very lumpy :((( very dissapinemted. I have no idea how did you manage to mix it all towthet with hand mixer without the same result I have had.
Dear Kasia,
I am so unhappy your Swiss Roll did not ended up as expected. The Xanthan amount is 1 teaspoon (not Tablespoon) and that is just about right amount to hold the dough together without it being extremely gummy like. Sometimes each brand has got a bit different consistency. If you are still experiencing problems with Xanthan Gum, I would try half of the teaspoon next time. Hope that helps.
Hi, it looks yummy and I tried it. But when I mix the yolk sugar mixture with the flour mixture, they won’t combine. It was too sticky, moreover with the cocoa, it becomes a crumbly texture. I add the egg whites, still the same. It was very grainy. The end result is not as pretty as yours or when I baked non keto.
Please help. Thanks
Dear Vica, I am sorry it did not work. There might be 2 reasons I can think of. Either too much of almond flour, which makes it thick or too much of the Xanthan. But too much xanthan would result in more in slimier texture and not crumbly. So probably the type or amount of flour.
Made this for Thanksgiving, I had the same problem like the others on being so thick and hard to incorporate the egg whites, I kept rechecking to make sure I didn’t overlook a liquid. I continued on, mixed as best as I could , lumpy, but still spread it out and baked for a shorter timeframe . I used store bought 1% cottage cheese and beated forever but couldn’t get it to a smooth consistency. Continued on, thinking I had a loss on my hands but after a day in the fridge it was really yummy. People actually liked it. Moral of my feedback is to not give up, continue on and it may turn out better than you think.
Xanthan needs to be really carefully added. Even a little pinch more, will make the cake thick and gooye. I am glad it worked out good and everyone loved it.
@Zuzana,
Yes it happened to me ?? what can substitute it for? Or can I not add it at all?
You could try, but it might break a bit while rolling.
What size baking pan do you use?
I use standard size – 30x40cm.
I know it is not the holiday season, but I needed to try this wonderful chocolate roulade, I love chocolate and that grabbed my attention. I enjoyed making it, thank you for your instructions, but we all loved it.
Soft and super tasty.
Thank you for the recipe.
Happy you liked it.
I love having the option for a delicious cake like this, but healthier and low-carb. Tender and moist, love it!
It really is one of our favorite as well.
I couldn’t resist not making it yesterday and I really loved it! It was so fluffy and creamy! It’s way too early but know I’m making this again for the holidays!
It is one of our must have dessert for holidays.
Wow. The photos look mouthwatering and I just had to try this! Glad it turned out just the way I like it! The filling was delicious. The fam didn’t notice it was low carb. Cant wait to make it again on the next holiday.
One of the best recipes for us too.
I’ve been experimenting with keto desserts lately and this chocolate Swiss roll is by far the best I’ve tried. The cream cheese filling was so creamy and I loved the option to decorate with frozen berries. So yummy! Definitely my new favorite dessert!
Those frozen berries gives a really lovely touch to any desserts.