Keto Chocolate Roll – 15 Expert FAQs to Perfect This Low-Carb Dessert

To make this Keto Chocolate Roll, you’ll need almond flour (½ cup), cocoa powder (¼ cup), baking powder, erythritol or Swerve, psyllium husk (for structure), eggs (6 large), melted butter, sour cream and vanilla. For the filling, use cream cheese, butter, erythritol, and a splash of vanilla extract. These simple keto-friendly ingredients create a soft sponge with a luscious creamy center — pure comfort food with less than 3 net carbs per slice.

A Keto Chocolate Roll is a low-carb version of the classic Swiss roll — a soft almond-flour sponge cake rolled with a creamy, sugar-free filling. Instead of wheat flour and sugar, we use almond flour, cocoa powder, and erythritol. The result? A rich, chocolatey dessert that fits perfectly into a ketogenic lifestyle while still tasting like a bakery treat. For more variations, visit the Cake Roll Recipes collection.

To make this Keto Chocolates Roll, you’ll need almond flour (½ cup), cocoa powder (¼ cup), baking powder, erythritol or Swerve, psyllium husk, eggs, melted butter, sour cream, and vanilla. For the filling, use cream cheese, butter, and vanilla. These keto-friendly ingredients make a soft sponge with a luscious creamy center — pure comfort food with less than 3 net carbs per slice. You can compare with the traditional Chocolate Cake Roll for inspiration.

Preheat your oven to 350°F (180°C). Whisk almond flour, cocoa powder, baking powder, and psyllium husk. In another bowl, beat eggs and sweetener until fluffy, then fold in the dry mix and melted butter. Spread onto a parchment-lined pan and bake for 12–15 minutes. Roll the warm cake in parchment to form your Keto Chocolate Roll shape. Want to master the rolling technique? Check out Tiramisu Cake Roll — it uses the same method!

Beat 8 oz of cream cheese with 4 tbsp of butter, ¼ cup erythritol, ¼ cup sour cream, and vanilla until smooth. Spread evenly on the cooled sponge, then re-roll. This filling adds richness and balances the dark cocoa flavor of your Keto Chocolate Roll perfectly.

Yes — for a balanced texture in your Keto Chocolate Roll, combine ½ cup almond flour with ¼ cup coconut flour. Coconut flour absorbs more liquid, so add extra sour cream or coconut milk. The result is a lighter sponge, perfect for holiday desserts like the Pumpkin Spice Roll.

Roll your cake while still warm! Place a towel under the parchment and roll gently. Once cooled, unroll, spread filling, then re-roll. This ensures a smooth Keto Chocolate Roll without cracks. Chef James tip: never overbake the sponge — it dries quickly.

Of course! Swap cream cheese and butter for coconut cream and coconut oil. Use monk fruit sweetener and vanilla bean for aroma. This dairy-free Keto Chocolate Roll keeps the same rich texture but adds a tropical twist — a favorite among my readers from the Keto Swiss Roll recipe community.

Erythritol, monk fruit blend, or allulose are the top choices for a Keto Chocolate Roll. They add sweetness without carbs or aftertaste. Avoid liquid stevia in the sponge, but use it in the filling if you like an extra-sweet bite.

Heat 1 cup heavy cream (do not boil) and pour it over 6 oz sugar-free dark chocolate. Wait 5 minutes, whisk until smooth, and let it cool slightly before spreading over your Keto Chocolate Roll. It gives a shiny finish, just like the one I use on my Recipes pillar page showpiece rolls.

Chill your Keto Chocolate Roll for at least an hour (overnight is best). The filling firms up, flavors deepen, and every slice comes out picture-perfect.

Absolutely. Wrap the whole roll tightly in plastic and foil. It freezes up to 3 months without losing flavor. Thaw in the fridge overnight, and you’ll have a fresh, soft Keto Chocolate Roll ready to serve anytime.

Each slice of Keto Chocolate Roll contains around 3–4 net carbs. It’s naturally gluten-free and grain-free thanks to the almond flour sponge and sugar-free cocoa filling. Perfect for your keto macros.

Dust your Keto Chocolate Roll with powdered erythritol or decorate with berries and whipped cream. If you’re feeling fancy, add keto ganache and a sprinkle of sugar-free chocolate chips — just like I do for my Chocolates Cake Roll.

Yes — in fact, it’s better when made ahead! Chill it overnight for a firm, clean slice. The Keto Chocolate Roll keeps fresh up to 4 days in the fridge or 3 months in the freezer. Ideal for Christmas or Thanksgiving dessert planning.

Avoid overbaking, rolling cold, or pressing too tightly. If your Keto Chocolate Roll cracks, just cover it with ganache — a trick I also use on my Cake Roll when teaching new bakers. Remember: patience, parchment paper, and confidence are your best tool