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
4 tablespoons butter, melted
3 large eggs
¼ cup psyllium husk powder
¼ cup cocoa powder
¼ cup coconut milk
¼ cup sour cream
¼ cup erythritol
1 teaspoon vanilla
1 teaspoon baking powder

Cream Cheese Filling

8 ounces cream cheese
8 tablespoons butter
¼ cup sour cream
¼ cup erythritol
¼ teaspoon 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