Go Back

Keto Lemon Cheesecake Roll - Bright, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Chill to set. Wrap the roll in plastic or parchment and chill for at least 1 hour. This helps the slices hold their shape.
  10. 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.