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Keto Strawberry Cream Roll Cake - Light, Fresh, and Low-Carb

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

Ingredients
  

  • 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 10x15-inch jelly roll pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Unroll and fill: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border on the edges to prevent overflow.
  9. 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.
  10. 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.