Keto Lemon Cheesecake Roll – Bright, Creamy, and Low-Carb
This Keto Lemon Cheesecake Roll hits that sweet spot between light and indulgent. Think soft, lemony sponge wrapped around a smooth cheesecake filling—with no sugar crash afterward. It’s the kind of dessert that looks impressive but doesn’t ask for complicated steps or fancy tools.
Whether you’re baking for a special occasion or just want a fresh, sunny treat, this roll delivers. And yes, it’s gluten-free and low-carb without tasting like a compromise.
Ingredients
Method
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line a rimmed jelly roll pan (about 10x15 inches) with parchment and lightly grease the parchment. Have a clean kitchen towel ready and dust it lightly with powdered sweetener or a mix of powdered sweetener and almond flour to prevent sticking.
- Mix the dry ingredients. In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and a pinch of salt. If using, whisk in 1/4 teaspoon xanthan gum for extra flexibility.
- Whip the eggs and sweetener. In a large bowl, beat 6 large eggs with 1/2 cup granular sweetener until pale and slightly thick, 2–3 minutes with a hand mixer. Mix in 1 teaspoon vanilla, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Combine wet and dry. Gently fold the dry ingredients into the egg mixture just until smooth. Stir in 2 tablespoons melted butter. The batter should be pourable but not runny.
- Bake the sponge. Pour the batter into the prepared pan and spread evenly to the corners. Bake 10–12 minutes, or until the top is set and springs back lightly. Do not overbake or it may crack.
- Roll while warm. Immediately loosen edges with a knife. Invert the cake onto the prepared towel and peel off the parchment. Starting from a short side, roll the warm cake up with the towel inside. Let cool, seam-side down, for 20–30 minutes.
- Make the filling. Beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth. Add 2–3 tablespoons lemon juice and 1 teaspoon lemon zest. Pour in 1/2 cup cold heavy cream and whip until fluffy and spreadable.
- Fill and re-roll. Carefully unroll the cooled cake. Spread the lemon cheesecake filling evenly, leaving a small border at the edges. Re-roll without the towel, keeping it snug but gentle to avoid squeezing out filling.
- Chill to set. Wrap the roll in plastic or parchment and chill for at least 1 hour. This helps the slices hold their shape.
- Finish and serve. Dust with powdered sweetener and garnish with extra lemon zest if you like. Slice with a sharp knife, cleaning the blade between cuts for neat spirals.
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What Makes This Special
This recipe balances brightness and creaminess. The sponge is almond-flour based, so it stays tender and moist, while the filling is thick, tangy, and not overly sweet.
Fresh lemon zest and juice lift everything, and the roll format makes each slice look like it came from a bakery.
It also comes together faster than you’d think. There’s no lengthy chilling time between steps, and the ingredients are approachable. You’ll get that wow moment when you slice it and see the swirl.
Shopping List
- Almond flour (super-fine works best)
- Coconut flour
- Baking powder
- Salt
- Eggs (large)
- Granular sweetener (erythritol, allulose, or your favorite keto blend)
- Vanilla extract
- Lemon zest (from fresh lemons)
- Lemon juice (freshly squeezed)
- Cream cheese (full-fat, softened)
- Heavy whipping cream
- Butter (melted, unsalted)
- Powdered sweetener (for the filling and optional dusting)
- Xanthan gum (optional, for structure)
- Parchment paper and a clean kitchen towel
How to Make It
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Line a rimmed jelly roll pan (about 10×15 inches) with parchment and lightly grease the parchment. Have a clean kitchen towel ready and dust it lightly with powdered sweetener or a mix of powdered sweetener and almond flour to prevent sticking.
- Mix the dry ingredients. In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1 1/2 teaspoons baking powder, and a pinch of salt. If using, whisk in 1/4 teaspoon xanthan gum for extra flexibility.
- Whip the eggs and sweetener. In a large bowl, beat 6 large eggs with 1/2 cup granular sweetener until pale and slightly thick, 2–3 minutes with a hand mixer.
Mix in 1 teaspoon vanilla, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Combine wet and dry. Gently fold the dry ingredients into the egg mixture just until smooth. Stir in 2 tablespoons melted butter. The batter should be pourable but not runny.
- Bake the sponge. Pour the batter into the prepared pan and spread evenly to the corners.
Bake 10–12 minutes, or until the top is set and springs back lightly. Do not overbake or it may crack.
- Roll while warm. Immediately loosen edges with a knife. Invert the cake onto the prepared towel and peel off the parchment.
Starting from a short side, roll the warm cake up with the towel inside. Let cool, seam-side down, for 20–30 minutes.
- Make the filling. Beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth. Add 2–3 tablespoons lemon juice and 1 teaspoon lemon zest.
Pour in 1/2 cup cold heavy cream and whip until fluffy and spreadable.
- Fill and re-roll. Carefully unroll the cooled cake. Spread the lemon cheesecake filling evenly, leaving a small border at the edges. Re-roll without the towel, keeping it snug but gentle to avoid squeezing out filling.
- Chill to set. Wrap the roll in plastic or parchment and chill for at least 1 hour.
This helps the slices hold their shape.
- Finish and serve. Dust with powdered sweetener and garnish with extra lemon zest if you like. Slice with a sharp knife, cleaning the blade between cuts for neat spirals.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap slices individually and freeze up to 1 month. Thaw in the fridge overnight.
- Make ahead: You can bake the sponge a day early, keep it rolled in the towel, and fill it the next day.
Benefits of This Recipe
- Low-carb and gluten-free: Uses almond and coconut flours instead of wheat flour.
- Bright flavor: Fresh lemon zest and juice cut through the richness.
- Flexible sweetness: Adjust to taste with your preferred keto sweetener.
- Show-stopping presentation: The swirl looks fancy without extra effort.
- Make-ahead friendly: Chill and slice when you’re ready to serve.
Pitfalls to Watch Out For
- Overbaking the sponge: This leads to cracks.
Pull it as soon as it’s set and springy.
- Skipping the warm roll: Rolling while warm trains the cake to hold its shape later.
- Filling too thin: If the filling is loose, chill it briefly or add a bit more powdered sweetener to stabilize.
- Using cold cream cheese: This causes lumps. Soften it fully before mixing.
- Too much lemon juice in batter: Acid can weaken structure. Keep most of the lemon punch in the filling and zest.
Variations You Can Try
- Blueberry lemon: Fold a handful of fresh blueberries into the filling or dot them on top before rolling.
- Lemon poppy seed: Add 1–2 teaspoons poppy seeds to the sponge batter.
- Lemon-raspberry: Spread a thin layer of sugar-free raspberry jam on the sponge before the cheesecake filling.
- Meyer lemon twist: Swap in Meyer lemons for a softer, floral citrus note.
- Coconut lemon: Add 2 tablespoons finely shredded unsweetened coconut to the batter and a splash of coconut extract to the filling.
FAQ
Can I use only almond flour?
Yes.
If you skip coconut flour, add a little more almond flour (about 2 tablespoons) and keep an eye on texture. The cake may be slightly more delicate.
What’s the best sweetener to use?
Allulose gives a softer texture and less cooling effect, while erythritol blends hold structure well. A powdered blend works best for the filling to keep it smooth.
How do I prevent cracking?
Don’t overbake, roll the cake while warm, and use parchment plus a towel.
If a small crack happens, cover it with powdered sweetener or a drizzle—no one will notice.
Can I make it dairy-free?
Use a dairy-free cream cheese alternative and coconut cream in place of heavy cream. The texture will be slightly different but still delicious.
Do I need xanthan gum?
No, but it helps with flexibility. If you don’t have it, just be gentle when rolling and avoid overbaking.
How many carbs are in a slice?
It varies by brand and sweetener.
As a rough estimate, expect around 4–6 net carbs per slice when cut into 10–12 servings. Check your labels for accuracy.
Can I add more lemon flavor?
Absolutely. Increase zest in both batter and filling, and add a few drops of lemon extract if you like a stronger citrus punch.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet and spread the batter into a rectangle about 1/4 inch thick.
Watch the bake time closely, as thinner layers cook faster.
How long should I chill it before slicing?
At least 1 hour. For the cleanest cuts, 2–3 hours is even better. Wipe the knife between slices.
Can I frost the outside?
Yes.
A thin layer of the cheesecake filling or sweetened whipped cream makes a pretty finish. Keep portions light to maintain the keto macros.
Final Thoughts
This Keto Lemon Cheesecake Roll brings a bakery-level look and fresh, sunny flavor to your table with simple, low-carb ingredients. Once you master the warm roll technique, it becomes a reliable go-to for holidays, birthdays, or a weekend treat.
Keep lemons and cream cheese on hand, and you’re halfway there. Serve chilled slices with a little zest on top, and enjoy a dessert that feels bright, balanced, and satisfying—without the sugar overload.
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