Updated: Apr 2, 2019
A delicious treat - full of chocolate flavor with a creamy filling.
Who doesn’t love chocolate? Chocolate cake, at that. Whether you’re new to Keto or an old pro, this Chocolate Cake Roll will leave your taste buds completely satisfied. If you are like me, sweets are the hardest thing to give up on the Keto plan. Growing up, I pretty much ate as much sugar as I wanted. No wonder I struggled with my weight during childhood! Maybe grandma was on to something when she caught me eating oatmeal cream pies and made the comment “you’re going to get fat, fat fat!”. Fast forward to now - adulthood. I’ve been living the Keto life for over three weeks now and I’ve already dropped one pant size and an extra chin. I owe most of my success to this Chocolate Cake Roll. It has literally saved me! Don’t get me wrong, I love cheese and meat, but that does nothing for my sweet tooth.
You may be wondering what makes this cake different and Keto-friendly. Well, it’s all about the ingredients. Think cream cheese and butter (and a few other ingredients) whipped into a delicious cream and wrapped inside a layer of chocolate cake! Using sugar alternatives, this cake provides added fats and reduces carbohydrates. If you are looking for sweet Keto treats or are simply seeking a healthier alternative to traditional cake, get ready to get your bake on!
A decadent low carb dessert.
1 cup Almond Flour
4 tablespoons Butter, melted
3 large Eggs
1/4 cup Psyllium Husk Powder
1/4 cup Unsweetened Cacao Powder
1/4 cup Coconut Milk
1/4 cup Sour Cream
1/4 cup Granulated Sweetener
1 teaspoon Vanilla
1 teaspoon Baking Powder
8 ounces Cream Cheese
8 tablespoons Butter
1/4 cup Sour Cream
1/4 cup Powdered Sweetener
1 teaspoon Vanilla
Preheat oven to 350 F.
Place all dry ingredients into a large bowl (I used my Kitchen-aid mixing bowl) and stir: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup cocoa powder, 1/4 cup sweetener, and 1 teaspoon baking powder.
Melt 4 tablespoons of butter and add to the dry ingredients. Next add 1/4 cup sour cream and 3 eggs. Turn your mixer on and let it do the work! Hand mixers and good old-fashioned wooden spatulas will also do the trick, but I like to make things as easy as possible.
Add 2 – 4 tablespoons of coconut milk to the batter to make it workable and allow it to spread easier.
If you haven’t yet indulged in a silicone baking mat, pan prep is super important. Grease a large cookie sheet, top it with a layer of parchment paper and then grease again. If this sounds like work, I highly recommend using a baking mat! If your cake sticks to the pan, you’re pretty much doomed. Bottom line, don’t skip this step! Now that your pan is ready, simply spread the batter. It should cover the area of an entire cookie sheet.
Bake for 12-15 minutes at 350F. The cake is fully baked when it springs back to your touch.
Let the cake cool. Meanwhile start prepping that delicious cream cheese filling. Yum!
In a bowl (again, I used my Kitchen-aid mixing bowl), combine 8 ounces cream cheese, 8 tablespoons butter, 1/4 cup sour cream, 1/4 cup sweetener, and 1 teaspoon vanilla. Simply turn on the mixer and voila, the filling is ready. It’s almost like magic. A hand mixer will also cream the cream cheese, if you’re too lazy to get the big mixer out.
If you used parchment paper, slowly peel it away from the cake. Rips in the cake can be tragic.
Spoon the cream cheese filling on top of the cake and spread evenly.
Roll the cake up very gently.
Serve and enjoy (this is my favorite step)! Cake goes well with just about anything, but I really enjoy this one with coffee.
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