Soft, fluffy chocolate cake wrapped around a creamy vanilla filling — elegant, delicious, and surprisingly easy.
Chocolate Cake Layer
1 cup almond flour
¼ cup unsweetened cocoa powder
½ cup keto sweetener (allulose works best for flexibility)
½ tsp baking powder
Pinch of salt
3 large eggs
2 tbsp melted butter
⅓ cup unsweetened almond milk (or heavy cream for richness)
1 tsp vanilla extract
Cream Filling
4 oz cream cheese, softened
3 tbsp butter, softened
¼ cup powdered keto sweetener
1 tsp vanilla extract
2 tbsp heavy cream
Optional Toppings
Powdered keto sweetener
Shaved keto chocolate
Cocoa powder
Instructions
- Preheat & Prepare
Preheat oven to 350°F (175°C).
Line a jelly roll pan or baking sheet with parchment paper.
This is crucial — it prevents cracking when you roll the cake.
- Make the Chocolate Cake
In one bowl, whisk together:
Almond flour
Cocoa powder
Sweetener
Baking powder
Salt
In another bowl, whisk:
Eggs
Melted butter
Almond milk or heavy cream
Vanilla
Combine the wet and dry mixtures and stir until smooth.
Spread the batter into a thin, even rectangle on the lined pan.
Bake 10–12 minutes, until the top is set but still soft.
Don’t overbake — flexibility is key for rolling.
- First Roll (Training Roll)
While the cake is warm, lift it with the parchment paper and roll it up with the parchment still inside.
Let it cool completely — this helps it hold its shape.
- Make the Cream Filling
Beat together:
Cream cheese
Butter
Powdered sweetener
Vanilla
Heavy cream
Mix until smooth, light, and fluffy.
- Final Roll
Gently unroll the cooled cake.
Spread the cream filling evenly across the surface.
Roll it back up tightly, this time without the parchment paper.
Wrap in plastic wrap and chill at least 30 minutes for clean slicing.
- Serve
Slice into beautiful spirals (just like your photos!).
Dust with powdered sweetener if desired.