Keto Lemon Swiss Roll – Light, Zesty, and Low-Carb
This Keto Lemon Swiss Roll brings bright citrus flavor and a soft, tender sponge without the sugar crash. It looks impressive, slices beautifully, and pairs a cloud-like cake with a tangy lemon cream. If you’re craving a classic dessert but want to keep carbs in check, this one hits the sweet spot.
The texture is airy, the flavor is fresh, and the whole thing comes together with simple ingredients. You don’t need special techniques—just a few smart swaps and a gentle touch.
Ingredients
Method
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on two sides to lift the cake out. Lightly grease the parchment.
- Separate and whip the eggs: Crack 5 large eggs, placing whites in one bowl and yolks in another. Whip the whites with a pinch of salt until stiff peaks form. This gives the sponge its lift and soft texture.
- Make the yolk mixture: In the yolk bowl, whisk 1/3 cup granulated keto sweetener, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until pale. Add 1 tablespoon melted butter (optional) and whisk smooth.
- Combine dry ingredients: In a small bowl, whisk 1 cup almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, and a small pinch of salt.
- Fold the batter: Stir the dry ingredients into the yolk mixture. The batter will be thick. Gently fold in one-third of the egg whites to loosen, then fold in the remaining whites in two additions. Keep a light hand to avoid deflating.
- Spread and bake: Pour the batter into the prepared pan and spread evenly to the edges. Bake for 10–12 minutes, or until the top is set, lightly golden, and springs back when touched. Do not overbake.
- Roll while warm: Lay a clean sheet of parchment on the counter and dust it with a little powdered keto sweetener. Invert the hot cake onto the parchment and peel off the baking paper. Starting from a short side, roll the cake up with the parchment inside. Let it cool completely in this rolled shape.
- Make the lemon filling: Beat 6 ounces softened cream cheese with 1/3 cup powdered sweetener until smooth. Add 1–2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla. In a separate bowl, whip 3/4 cup heavy cream to stiff peaks, then fold it into the lemon cream cheese until fluffy and spreadable.
- Unroll and fill: Carefully unroll the cooled sponge. Spread the lemon cream evenly, leaving a 1/2-inch border at the far edge to prevent overflow.
- Roll and chill: Roll the cake back up (without the parchment) as tightly as you can without squeezing out the filling. Wrap in parchment or plastic and chill for at least 1 hour to set.
- Finish and serve: Dust with powdered sweetener and garnish with extra lemon zest if you like. Slice with a sharp knife, wiping between cuts for clean layers.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
The base sponge is made with almond flour and eggs, which keeps it low-carb yet moist and flexible. A small amount of coconut flour helps absorb moisture and prevents a dense texture.
Sweetener replaces sugar without sacrificing taste, so you get that bakery-style roll without the spike in carbs. Lemon zest and juice brighten everything up, cutting through the richness. The filling is a quick, stabilized lemon cream made with cream cheese and heavy cream, which holds up well when rolled.
Shopping List
- Almond flour (finely milled, blanched)
- Coconut flour
- Baking powder (gluten-free)
- Salt
- Eggs (large)
- Granulated erythritol or allulose (or a blend)
- Vanilla extract
- Lemons (for zest and juice)
- Cream cheese (full-fat, softened)
- Heavy whipping cream
- Powdered keto sweetener (for the filling and dusting)
- Unsalted butter (melted, optional for extra moisture)
- Parchment paper (for rolling)
Step-by-Step Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on two sides to lift the cake out. Lightly grease the parchment.
- Separate and whip the eggs: Crack 5 large eggs, placing whites in one bowl and yolks in another. Whip the whites with a pinch of salt until stiff peaks form.
This gives the sponge its lift and soft texture.
- Make the yolk mixture: In the yolk bowl, whisk 1/3 cup granulated keto sweetener, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 1 tablespoon lemon juice until pale. Add 1 tablespoon melted butter (optional) and whisk smooth.
- Combine dry ingredients: In a small bowl, whisk 1 cup almond flour, 1 tablespoon coconut flour, 1 teaspoon baking powder, and a small pinch of salt.
- Fold the batter: Stir the dry ingredients into the yolk mixture. The batter will be thick.
Gently fold in one-third of the egg whites to loosen, then fold in the remaining whites in two additions. Keep a light hand to avoid deflating.
- Spread and bake: Pour the batter into the prepared pan and spread evenly to the edges. Bake for 10–12 minutes, or until the top is set, lightly golden, and springs back when touched.
Do not overbake.
- Roll while warm: Lay a clean sheet of parchment on the counter and dust it with a little powdered keto sweetener. Invert the hot cake onto the parchment and peel off the baking paper. Starting from a short side, roll the cake up with the parchment inside.
Let it cool completely in this rolled shape.
- Make the lemon filling: Beat 6 ounces softened cream cheese with 1/3 cup powdered sweetener until smooth. Add 1–2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla. In a separate bowl, whip 3/4 cup heavy cream to stiff peaks, then fold it into the lemon cream cheese until fluffy and spreadable.
- Unroll and fill: Carefully unroll the cooled sponge.
Spread the lemon cream evenly, leaving a 1/2-inch border at the far edge to prevent overflow.
- Roll and chill: Roll the cake back up (without the parchment) as tightly as you can without squeezing out the filling. Wrap in parchment or plastic and chill for at least 1 hour to set.
- Finish and serve: Dust with powdered sweetener and garnish with extra lemon zest if you like. Slice with a sharp knife, wiping between cuts for clean layers.
Storage Instructions
- Refrigerator: Store the roll tightly wrapped for up to 4 days.
The texture improves after the first day as the flavors meld.
- Freezer: Freeze slices on a tray until firm, then wrap individually. Store for up to 2 months. Thaw overnight in the fridge for best texture.
- Avoid moisture: Keep condensation low by chilling the roll fully before wrapping, and unwrap briefly after fridge time to release surface moisture.
Health Benefits
- Low in carbs: Almond and coconut flours keep net carbs low while providing fiber and fat that support satiety.
- Higher in healthy fats: Full-fat dairy and nuts provide a steady energy source, ideal for keto eating patterns.
- No refined sugar: Using erythritol or allulose helps manage blood sugar response while keeping the dessert sweet.
- Citrus boost: Lemon offers brightness and a small vitamin C bump without adding many carbs.
What Not to Do
- Don’t skip the parchment roll: Rolling the cake while warm sets its shape and prevents cracks later.
- Don’t overbake: A dry sponge will break when rolled.
Pull it from the oven as soon as it springs back.
- Don’t overmix the whites: Folding too aggressively deflates the batter and leads to a dense cake.
- Don’t use granulated sweetener in the filling: It can stay gritty. Use a powdered keto sweetener for a smooth cream.
- Don’t overfill: Too much filling causes messy leaks and makes slicing difficult.
Alternatives
- Citrus swap: Use lime for a tarter twist or orange zest only for a milder flavor (keep juice minimal to maintain keto macros).
- Berry swirl: Add a thin stripe of mashed raspberries (sweetened with a little powdered sweetener) over the filling.
- Dairy-free: Use dairy-free cream cheese and coconut cream whipped to stiff peaks. Expect a slightly richer, coconut-forward flavor.
- Sweetener options: Allulose gives a softer crumb; erythritol keeps it a bit drier and sweeter.
A blend often tastes most balanced.
- Lemon curd layer: For extra zing, spread a very thin layer of keto lemon curd under the cream filling. Keep it thin to prevent slipping.
FAQ
Can I make this without coconut flour?
Yes. Replace the 1 tablespoon coconut flour with an additional 3–4 tablespoons almond flour.
The cake will be slightly moister, so monitor bake time closely.
What’s the best pan size?
A 10×15-inch jelly roll pan gives the right thickness for rolling. If you only have a 9×13, bake a minute or two longer and know the cake will be a touch thicker and may need a gentler roll.
Why did my cake crack?
Cracks happen if the sponge is overbaked or not rolled while warm. Next time, pull it as soon as it springs back and roll it in parchment immediately to set the shape.
Can I reduce the sweetener?
Yes, but keep at least half the amount for balance.
Lemon is tart, and too little sweetener can make the dessert taste sharp and less dessert-like.
How do I get clean slices?
Chill the roll for at least an hour, use a sharp serrated knife, and wipe the blade between cuts. Slightly sawing motions help keep the layers intact.
Is this suitable for diabetics?
It’s low in sugar and carbs, but individual responses vary. Check your sweetener tolerance and monitor your glucose if needed.
Can I make it ahead?
Yes.
The roll holds well for 1–2 days in the fridge. In fact, the flavor improves as it rests, making it perfect for entertaining.
In Conclusion
This Keto Lemon Swiss Roll is bright, creamy, and surprisingly easy to execute. With a tender almond flour sponge and a tangy lemon filling, it satisfies dessert cravings without straying from low-carb goals.
Follow the rolling and mixing tips, and you’ll get a bakery-worthy finish at home. Slice it for brunch, serve it at celebrations, or keep a few pieces in the freezer for a ready treat. It’s a go-to recipe that feels special anytime you make it.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
