Swiss roll cakes have always had a magical, almost retro charm to them—those soft spirals of cake hugging a creamy center, elegant enough for a celebration but homey enough to enjoy with a cup of coffee on a quiet afternoon. We’ve long admired this dessert for its versatility, but let’s be honest: traditional versions are loaded with sugar and flour, making them a no-go for the keto lifestyle. So, we rolled up our sleeves and created a version that checks all the boxes—delicious, beautiful, and totally keto-approved.
This Keto Swiss Roll Cake with Mascarpone Filling brings all the nostalgic dessert joy with none of the carb overload. The sponge is light and airy thanks to whipped egg whites, and it bakes up flexible enough to roll without cracking. The filling? A dreamy, barely-sweetened mascarpone cream that melts in your mouth with every bite. It’s rich but balanced, and incredibly satisfying.
We love serving this at brunches, birthdays, or any time we want to impress friends without blowing up our macros. It’s also a great make-ahead dessert since it chills beautifully in the fridge and slices even better the next day. Whether you’re new to keto baking or have a few low-carb cakes under your belt, this one feels extra special.
Best of all, it doesn’t taste like a “keto swap.” It’s the kind of dessert you can share with anyone—keto or not—and they’ll ask for the recipe. That’s a win in our book.
Keto Swiss Roll Cake with Mascarpone Filling
This elegant keto dessert features a tender chocolate sponge rolled around a luscious mascarpone cream. It’s sugar-free, grain-free, and absolutely stunning on any dessert table.
Ingredients
For the Chocolate Sponge:
For the Mascarpone Filling:
Optional Garnish:
Instructions
Make the Chocolate Sponge:
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Preheat the oven to 350°F and line a 9x13 baking sheet with parchment paper. Lightly grease the paper.
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In a mixing bowl, whisk the egg yolks with erythritol, cocoa powder, almond flour, and vanilla until smooth.
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In a separate clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form.
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Gently fold the egg white mixture into the yolk batter, keeping as much air as possible.
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Spread the batter evenly onto the prepared baking sheet and smooth the top.
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Bake for 12–15 minutes, until the top springs back when touched.
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Immediately invert the cake onto a clean parchment sheet. Gently roll it up while warm (with the parchment), and let cool rolled.
Make the Filling:
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In a bowl, beat mascarpone, cream, powdered erythritol, and vanilla until smooth and fluffy.
Assemble:
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Once the cake has cooled, gently unroll it and remove the parchment. Spread the mascarpone filling evenly across the surface.
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Re-roll the cake carefully. Wrap in parchment and chill for at least 1 hour to firm up.
Serve:
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Slice and dust with powdered erythritol or add chocolate shavings for extra flair.
Nutrition Facts
Servings: 8 ServingCalories:210kcalTotal Fat:18gSaturated Fat: 9gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:6g
Note
Substitutions & Variations
- Dairy-free: Swap mascarpone with a thick coconut cream or a dairy-free cream cheese.
- Nut-free: Replace almond flour with sunflower seed flour.
- Flavor twist: Add orange zest to the filling or espresso powder to the sponge for depth.
- Berry swirl: Add a thin layer of raspberry chia jam under the filling for a fruity surprise.
