Keto Chocolate Cake Roll with Coffee Cream Filling

Y’all…this Keto Chocolate Cake Roll with Coffee Cream Filling is so GOOD! If you love chocolate and/or coffee, this is for you! It’s a coffee and chocolate lover’s dream come true!

Keto Chocolate Cake Roll with Coffee Cream Filling

Cake Ingredients

• 8 eggs, separated
• 1/4 cup Swerve or equivalent granulated sweetener
• 1/4 cup unsweetened cocoa powder, divided
• 1/8 teaspoon salt
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract

Filling Ingredients

• 4 oz cream cheese, at room temperature
• 3/4 cups whipping cream
• 1/3 cup powdered Swerve Sweetener
• 2 tsp instant coffee
• 1/2 tsp vanilla extract

Ganache Ingredients

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• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons powdered sweetener, such as Swerve

Keto Chocolate Cake Roll with Coffee Cream Filling Instructions

1. Preheat the oven to 350 degrees F and cover a 10” x 15” cookie sheet or jelly roll pan with parchment paper sprayed with nonstick cooking spray or with a silicone mat
2. In a large bowl, whip the egg whites with an electric mixer until stiff peaks form.
3. In a separate bowl, beat the egg yolks, sweetener, salt, coffee granules vanilla extract and 2 tablespoons of the cocoa powder.
4. Gently fold the chocolate batter into the egg whites.
5. Pour the batter onto the cookie sheet and spread it out, leaving a small border around the edges.
6. Bake for 20 minutes, or until just done and cake no longer looks wet.
7. Remove from the oven and cut around the edge of the cake to loosen from pan.
8. Allow the cake to cool for 10 minutes.
9. Layout a clean tea towel and sprinkle 2 tablespoons cocoa powder evenly onto the towel.
10. Invert the cake onto the cocoa-covered towel and peel off the parchment paper or silicone mat.
11. Roll up carefully inside a towel and let it cool for 20 minutes while making the filling.
12. In a small bowl, beat the heavy whipping cream with an electric mixer to stiff peaks.
13. In a separate bowl, beat remaining ingredients until smooth.
14. Add the whipped cream to the cream cheese mixture and beat until well-combined.
15. Unroll cake, spread with the filling to within 1/2″ of the edges and roll back up (without the towel.)
16. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Ganache Instructions:

1. Heat all ingredients in a small saucepan over low heat, until just gently simmering. Do not boil.
2. Taste and adjust sweetener if needed.
3. Place chocolate cake roll on a serving plate and drizzled with chocolate ganache.
4. Slice and serve.

TIP: I kept this in the refrigerator for 4 days and it kept very well. It was just as good on day 4 as on day 1!

Keto Chocolate Cake Roll with Coffee Cream Frosting Nutrition

Serves 12

Calories 146, Total C 7.2g, Fiber 1.2g, Net C 6g, Sugars 3.5g, Fat 11.4g, Protein 5.9g

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Here are a few photos we took while making this amazing recipe.

Don’t forget to pin this for later!

Here’s a printable version of this Keto Chocolate Cake Roll Recipe:

Keto Chocolate Cake Roll with Coffee Cream Filling

This is a coffee and chocolate lover's dream come true!

4.67 from 3 votes

Print Recipe Pin Recipe

Servings 12 servings

Calories 146

Ingredients

  

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Cake Ingredients

• 8 eggs separated
• 1/4 cup Swerve or equivalent granulated sweetener
• 1/4 cup unsweetened cocoa powder divided
• 1/8 teaspoon salt
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract

Filling Ingredients

• 4 oz cream cheese at room temperature
• 3/4 cups whipping cream
• 1/3 cup powdered Swerve Sweetener
• 2 tsp instant coffee
• 1/2 tsp vanilla extract

Ganache Ingredients

• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons powdered sweetener such as Swerve

Instructions

 

• Preheat the oven to 350 degrees F and cover a 10” x 15” cookie sheet or jelly roll pan with parchment paper sprayed with nonstick cooking spray or with a silicone mat
• In a large bowl, whip the egg whites with an electric mixer until stiff peaks form.
• In a separate bowl, beat the egg yolks, sweetener, salt, coffee granules vanilla extract and 2 tablespoons of the cocoa powder.
• Gently fold the chocolate batter into the egg whites.
• Pour the batter onto the cookie sheet and spread it out, leaving a small border around the edges.
• Bake for 20 minutes, or until just done and cake no longer looks wet.
• Remove from the oven and cut around the edge of the cake to loosen from pan.
• Allow the cake to cool for 10 minutes.
• Layout a clean tea towel and sprinkle 2 tablespoons cocoa powder evenly onto the towel.
• Invert the cake onto the cocoa-covered towel and peel off the parchment paper or silicone mat.
• Roll up carefully inside a towel and let it cool for 20 minutes while making the filling.
• In a small bowl, beat the heavy whipping cream with an electric mixer to stiff peaks.
• In a separate bowl, beat remaining ingredients until smooth.
• Add the whipped cream to the cream cheese mixture and beat until well-combined.
• Unroll cake, spread with the filling to within 1/2" of the edges and roll back up (without the towel.)
• Wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Ganache Instructions:

• Heat all ingredients in a small saucepan over low heat, until just gently simmering. Do not boil.
• Taste and adjust sweetener if needed.
• Place chocolate cake roll on a serving plate and drizzled with chocolate ganache.
• Slice and serve.

Notes

TIP: I kept this in the refrigerator for 4 days and it kept very well. It was just as good on day 4 as on day 1!

Nutrition

Serving: 1serving | Calories: 146 | Carbohydrates: 7.2g | Protein: 5.9g | Fat: 11.4g | Fiber: 1.2g | Sugar: 3.5g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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