When I was a kid, my mom usually packed my lunch box with snacks and sweets that I could finish the day off with. From oatmeal cookies to honey buns, there was always tons of sugar packed inside. Well…now I guess I know why I gained so much weight in my childhood 😉

One of the things I still remember, though, are those little Swiss Cakes from Little Debbie. Lately, I’ve been thinking about them more and more, wanting to recreate them…but elevate them in flavor and bring them over to the keto world. Instead of making a bunch of snack cakes, I decided to make one large roll that I could slice off and eat as I wanted (and eat, I did).

Although these aren’t packed full of sugar like the little snack cakes I was craving, they do pack an awesome sweet and rich flavor. The chocolate cake encompasses a delicious cream cheese filling that’s the perfect way to get added fats into your diet. Who can go wrong with cream cheese and butter?

I think next time I’m going to do a vanilla only based cake with a strawberry chia seed jam filling on the inside. Can’t wait!

What would your favorite fillings be? Let us know in the comments below!

Yields 12 slices of Keto Chocolate Roll Cake

The Preparation

Chocolate Roll Cake

1 cup almond flour

almond flour 4 tablespoons butter, melted

butter, melted 3 large eggs

eggs ¼ cup psyllium husk powder

psyllium husk powder ¼ cup cocoa powder

cocoa powder ¼ cup coconut milk

coconut milk ¼ cup sour cream

sour cream ¼ cup erythritol

erythritol 1 teaspoon vanilla

vanilla 1 teaspoon baking powder

Cream Cheese Filling

8 ounces cream cheese

cream cheese 8 tablespoons butter

butter ¼ cup sour cream

sour cream ¼ cup erythritol

erythritol ¼ teaspoon liquid Stevia

liquid Stevia 1 teaspoon vanilla

The Execution

1. Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.

2. Melt 4 tbsp. butter in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together.

3. Add between 2 – 4 tbsp. (I used 4) coconut milk to the batter to make it so that it’s more workable and spreadable.

4. Spread the batter over a silpat. It should cover the area of an entire cookie sheet. Feel free to get your hands dirty!

5. Bake for 12-15 minutes (I went for 14 minutes) at 350F.

6. Let cool slightly and start to work on the cream cheese filling.

7. In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.

8. Plop the cream cheese filling on top of the cake and spread evenly with a spoon.

9. Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.

10. Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!



This makes 12 total slices. Each slice comes out to be 272.75 Calories, 26.07g Fats, 3.43g Net Carbs, and 5.44g Protein.

Keto Chocolate Roll Cake Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g) 1 cup (112 g) almond flour 640 56 24 12 12 24 ¾ cup butter 1221 138.09 0.1 0 0.1 1.45 3 large eggs 214 14.27 1.08 0 1.08 18.84 ¼ cup psyllium husk powder 90 0 24 21 3 0 ¼ cup unsweetened cocoa powder 49 2.95 12.45 8 4.45 4.21 ¼ cup coconut milk 11 1.13 0.5 0.2 0.3 0 ½ cup sour cream 228 22.25 5.32 0 5.32 2.81 ½ cup erythritol 0 0 0 0 0 0 2 teaspoon vanilla 24 0.01 1.06 0 1.06 0.01 1 teaspoon baking powder 2 0 1.27 0 1.27 0 8 ounces cream cheese 794 78.11 12.52 0 12.52 13.95 Totals 3273 312.81 82.3 41.2 41.1 65.27 Per Serving(/12) 272.75 26.07 6.86 3.43 3.43 5.44