Keto Strawberry Cream Roll Cake – Light, Fresh, and Low-Carb
This Keto Strawberry Cream Roll Cake is the kind of dessert that makes you forget it’s low-carb. It’s soft, airy, and filled with a cool, creamy layer dotted with juicy strawberries. The cake rolls up beautifully and looks impressive, but it’s simpler than it seems.
If you’ve missed classic Swiss rolls on keto, this is your moment. Serve it at a brunch, bring it to a gathering, or slice it for an everyday treat that feels special without the sugar crash.
Ingredients
Method
- Prep the pan and oven: Heat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment, letting it hang over the edges for easy lifting. Lightly grease the parchment.
- Mix dry ingredients: In a bowl, whisk 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until no lumps remain.
- Beat the eggs and sweetener: In a large bowl, beat 5 large eggs with 1/2 cup granulated keto sweetener for 3–4 minutes, until pale and frothy. Add 1 teaspoon vanilla and 2 tablespoons almond milk. Stream in 2 tablespoons melted butter (or oil) while mixing on low.
- Combine batters: Sift the dry mixture into the egg mixture in two additions. Fold gently with a spatula just until combined. The batter should be light and pourable.
- Spread and bake: Pour batter into the lined pan and spread evenly to the corners. Tap the pan once to release air bubbles. Bake 10–12 minutes, until the top springs back lightly and edges are just golden.
- Roll while warm: Lay a clean kitchen towel on the counter and dust it lightly with powdered sweetener. Invert the hot cake onto the towel and peel off the parchment. Starting from the short side, gently roll the warm cake with the towel inside. Let it cool completely, seam side down, about 30–45 minutes.
- Make the filling: In a chilled bowl, beat 1 cup heavy cream to soft peaks. In another bowl, mix 8 ounces mascarpone with 1/3 cup powdered sweetener, 1 teaspoon vanilla, and a pinch of salt until smooth. Fold the whipped cream into the mascarpone. Stir in 1/2 to 3/4 cup finely diced strawberries and a touch of lemon zest if using.
- Unroll and fill: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border on the edges to prevent overflow.
- Reroll gently: Roll the cake back up without the towel, keeping it snug but not tight. Transfer to a platter seam side down. Chill 30–60 minutes to set.
- Finish and serve: Dust with powdered sweetener if desired. Slice with a sharp serrated knife, cleaning the blade between cuts for neat slices. Garnish with extra berries.
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What Makes This Special
This roll cake brings together a tender, almond-flour sponge and a lightly sweetened mascarpone whipped cream filling. It’s naturally gluten-free and uses keto-friendly sweetener, so you can enjoy dessert without derailing your goals.
The texture is soft and flexible, so it rolls without cracking when handled correctly. Fresh strawberries add brightness and a touch of natural sweetness. Best of all, the whole cake is easy to make ahead and slice whenever you want something sweet.
Shopping List
- Almond flour (blanched, finely ground)
- Coconut flour (a small amount for structure)
- Baking powder
- Salt
- Large eggs (room temperature)
- Granulated erythritol or allulose (or your preferred keto sweetener)
- Vanilla extract
- Unsweetened almond milk (or heavy cream)
- Butter (melted) or neutral avocado oil
- Heavy whipping cream (cold)
- Mascarpone cheese (softened) or cream cheese
- Powdered keto sweetener (for the filling)
- Fresh strawberries (diced small)
- Lemon zest (optional, for brightness)
- Powdered sweetener (optional, for dusting)
- Vanilla bean paste (optional, for extra flavor)
- Parchment paper and a 10×15-inch jelly roll pan
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment, letting it hang over the edges for easy lifting. Lightly grease the parchment.
- Mix dry ingredients: In a bowl, whisk 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until no lumps remain.
- Beat the eggs and sweetener: In a large bowl, beat 5 large eggs with 1/2 cup granulated keto sweetener for 3–4 minutes, until pale and frothy. Add 1 teaspoon vanilla and 2 tablespoons almond milk.
Stream in 2 tablespoons melted butter (or oil) while mixing on low.
- Combine batters: Sift the dry mixture into the egg mixture in two additions. Fold gently with a spatula just until combined. The batter should be light and pourable.
- Spread and bake: Pour batter into the lined pan and spread evenly to the corners.
Tap the pan once to release air bubbles. Bake 10–12 minutes, until the top springs back lightly and edges are just golden.
- Roll while warm: Lay a clean kitchen towel on the counter and dust it lightly with powdered sweetener. Invert the hot cake onto the towel and peel off the parchment.
Starting from the short side, gently roll the warm cake with the towel inside. Let it cool completely, seam side down, about 30–45 minutes.
- Make the filling: In a chilled bowl, beat 1 cup heavy cream to soft peaks. In another bowl, mix 8 ounces mascarpone with 1/3 cup powdered sweetener, 1 teaspoon vanilla, and a pinch of salt until smooth.
Fold the whipped cream into the mascarpone. Stir in 1/2 to 3/4 cup finely diced strawberries and a touch of lemon zest if using.
- Unroll and fill: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border on the edges to prevent overflow.
- Reroll gently: Roll the cake back up without the towel, keeping it snug but not tight.
Transfer to a platter seam side down. Chill 30–60 minutes to set.
- Finish and serve: Dust with powdered sweetener if desired. Slice with a sharp serrated knife, cleaning the blade between cuts for neat slices.
Garnish with extra berries.
How to Store
Keep the roll cake covered in the fridge for up to 3 days. The cream stays stable and the sponge remains tender. For best texture, slice just before serving.
You can also wrap individual slices for grab-and-go treats. Avoid freezing once filled, as the fresh strawberries can release water when thawed.
Benefits of This Recipe
- Low in carbs, big on flavor: Almond and coconut flour deliver a satisfying sponge without grains or sugar.
- Gluten-free and keto-friendly: Perfect for a wide range of diets and sensitivities.
- Great make-ahead dessert: Improves after chilling, making it ideal for entertaining.
- Light yet indulgent: Mascarpone whipped cream feels rich while staying clean and simple.
- Customizable: Easy to adapt with different berries or flavor twists.
Pitfalls to Watch Out For
- Overbaking the sponge: A dry cake cracks easily. Pull it as soon as it springs back.
- Skipping the warm roll: Rolling while hot “trains” the cake.
If you cool it flat, it may break later.
- Wet strawberries: Excess moisture makes the filling loose. Pat diced berries dry with a paper towel.
- Heavy hand with sweetener: Some sugar alcohols crystallize. Taste as you go and use powdered forms for the filling.
- Overmixing batter: Gentle folding keeps it airy.
Stir just until combined.
Variations You Can Try
- Lemon Berry Roll: Add 1–2 teaspoons lemon zest to the batter and a squeeze of lemon to the filling.
- Chocolate Strawberry: Replace 2 tablespoons almond flour with cocoa powder and add a touch more sweetener to balance.
- Vanilla Bean Cream: Swap vanilla extract for vanilla bean paste for a more aromatic filling.
- Berry Medley: Use a mix of raspberries and strawberries for a tart-sweet twist.
- Strawberry Cheesecake Roll: Use cream cheese instead of mascarpone and add a few drops of lemon juice.
FAQ
Can I use only almond flour?
Yes, but the small amount of coconut flour helps the structure and prevents a gummy texture. If you skip it, add 2–3 extra tablespoons of almond flour and bake carefully to avoid overbaking.
What sweetener works best?
Allulose gives the softest texture and no cooling effect. Erythritol blends or monk fruit with erythritol also work.
Use powdered sweetener for the filling to keep it smooth.
How do I prevent the cake from cracking?
Bake just until set, roll it up in a towel while warm, and don’t overfill. If a small crack happens, cover it with a dusting of powdered sweetener or a drizzle of whipped cream and berries.
Can I make this dairy-free?
Use coconut cream whipped to stiff peaks and a dairy-free cream cheese alternative for the filling. Replace butter with avocado oil in the batter.
The texture will remain tender and pleasant.
Do I need a jelly roll pan?
It helps. A larger sheet pan makes the cake too thin and fragile; a smaller pan makes it too thick to roll. If you only have a quarter sheet pan, scale the recipe down by about one-third.
How far ahead can I make it?
You can assemble it up to 24 hours ahead.
Keep it chilled and covered. Add any decorative toppings right before serving for the freshest look.
Can I reduce the eggs?
The eggs provide structure and lift. Reducing them leads to a denser cake and potential cracking.
If you must, reduce by one and add a splash more almond milk, but results may vary.
What if my filling is too loose?
Chill it for 10–15 minutes to firm up. If still loose, whip an extra 1/4 cup heavy cream to stiff peaks and fold it in. Make sure berries are well dried before mixing.
Wrapping Up
This Keto Strawberry Cream Roll Cake brings back a classic dessert with a lighter, low-carb twist.
It’s soft, creamy, and full of fresh strawberry flavor, with simple steps that work in any home kitchen. Keep this recipe on hand for birthdays, brunches, or whenever you want a sweet slice that fits your goals. Once you make it, you’ll reach for it again and again—no compromise, just joy on a plate.
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