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    Home » Gluten Free » Chocolate Strawberry Cake Roll

    Published: Jun 13, 2016 · Modified: Aug 7, 2022 by Carolyn

    Chocolate Strawberry Cake Roll

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.1K shares

    Tender low carb chocolate cake with a sugar-free strawberry cheesecake filling. This flourless, grain-free treat is worth all the effort!

    Low Carb Keto Chocolate Cake Roll with Strawberry Cheesecake Filling

    Here is the plain and honest truth: cake rolls are finicky little buggers. Even when they are made with gluten and sugar, it’s hard to know whether they will roll properly without breaking. But when you take away the gluten, the magical substance that holds everything together, they are even more finicky. I’ve had my share of cracked and broken cake rolls, and I’ve had my share of the subsequent frustration. But I keep trying, because they are so darned pretty. Nothing looks prettier than that spiral slice of cake with some gorgeous filling swirled up around it. If you can pull it off, it will be ever so rewarding.

    A low carb, gluten-free cake roll that doesn't crack! Fill it with sugar-free strawberry cream cheese filling.

    Which is why, when I saw a delicious flourless chocolate cake roll filled with peanut butter from my friend Brianne of Cupcakes and Kale Chips, I had a flare of hope. Hers looked perfect and of course it married my favourite flavours together. But hers was made with sugar and sugar also helps in baking because it keeps things moist. Many low carb sweeteners are non-hygroscopic, meaning they don’t attract moisture the way sugar does. Cakes that are drier tend to break and crack more easily. So I knew I still had my work cut out for me to figure out how to make a more flexible cake that wouldn’t crack. I wanted to try my hand at it but I was a little intimidated, truth be told

    The best low carb chocolate cake roll, filled with strawberry cheesecake!

    And then I had all of these gorgeous Oregon strawberries from the farmer’s market and some cream cheese and inspiration hit. A delicious low carb chocolate cake roll with a strawberry cheesecake filling, how awesome would that be? But could I really make it work? I read four or five different recipes and took little bits of each as some guidance. And then I went with my gut, which told me I still needed something to give the cake a little more flexibility. And this time, in pure experimentation, I went with grassfed gelatin. I was delighted to find that the cake didn’t dry out during baking and that it had a nice spongy quality that allowed it to roll up well. Cake Roll Victory!

    Please see my Chocolate Strawberry Cake Roll on Swerve Sweetener

    Nutrition: Serves 12. Each serving has 3.5 g NET CARBS.

    Food energy: 217kcal
    Total fat: 17.75g
    Calories from fat: 159
    Cholesterol: 110mg
    Carbohydrate: 5.62g
    Total dietary fiber: 2.12g
    Protein: 5.08g

    Sugar Alcohols (erythritol): 21.25g

    Seriously the best low carb chocolate cake roll with a gorgeous filling of sugar-free strawberry cheesecake. 3.5 net grams per slice! Keto dessert.

     

    2.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Sacy says

      July 06, 2020 at 9:05 pm

      I was looking for a dessert to make with some homegrown strawberries. I found this and didn’t feel like making a cake but made the filling. I lovem it, sweet, but sort of tart to. I’m excited to see what the texture will be like. I hope that it will set like a soft mousse, but I don’t care cause it’s yu

      Reply
    2. Susan says

      December 30, 2018 at 10:09 pm

      Just made this!! It’s in the refrigerator setting. I am taking it to a party tomorrow (NYE), and I’ll report back when I get feedback. I will say this, however- it’s beautiful! And my son and husband were quite happy to lick the mixing bowls along the way. 🙂 So excited to taste it!! (I’m fasting until tomorrow’s party, and I am very proud that I didn’t so much as lick a finger while making this!!)

      Reply
      • Carolyn says

        December 31, 2018 at 9:21 am

        So glad to hear it. Enjoy the party!

        Reply
        • Susan says

          January 03, 2019 at 12:12 am

          Thanks, I did! And the cake roll was delicious. However, I wasn’t completely enchanted by the texture of the cake- it seemed a little stiff. Also, it was really thin. I think it would have worked better for me in a smaller pan. I remember a couple things about the process that I wanted clarification on. First, when I was folding the egg whites into the chocolate mixture, it seemed to take forever to fold in until there were no streaks. This may have deflated the egg whites. Also, the batter didn’t make it quite to the end of the 11×17 baking pan- there were about 3 inches left, but the batter was spread as thin as I could get it and if I had tried to cover the last 3 inches, it would have been paper thin. Did I do something wrong?

          Reply
          • Carolyn says

            January 03, 2019 at 9:28 am

            Hmmm, that interesting. I made a similar version of this the other day (actually on Christmas for a Buche de Noel) and the batter wasn’t too thin at all. I wonder if it was your cocoa powder, some are more absorbent than others and if it did absorb more, then it wouldn’t spread as well or mix in as well.

            Reply
    3. Kim says

      September 27, 2018 at 11:33 am

      Sadly this link doesn’t work and when searching Swerve no recipe is found.

      Reply
      • Carolyn says

        September 27, 2018 at 11:57 am

        I am looking into it.

        Reply
      • Carolyn says

        September 27, 2018 at 12:52 pm

        Here’s the link. https://swervesweet.com/recipes/strawberry-cake-roll

        Reply
        • Candy Nelson ✌️ says

          November 21, 2018 at 4:28 pm

          Is there coconut or almond flour in this recipe?
          It’s not listed
          Thank you trying to make this cake

          Reply
          • Carolyn says

            November 21, 2018 at 4:31 pm

            Nope… just cocoa powder and gelatin. Did you specifically want one with coconut or almond flour?

            Reply
    4. Ang says

      September 13, 2017 at 5:59 pm

      Thank you for your idea to turn it into a vanilla cake roll. Am going to try to make soon for my Husbands birthday!

      Reply
    5. Mary Thornton says

      April 28, 2017 at 10:12 pm

      That look so delicious yum …. I love your recipe

      Reply
    6. Mary Thornton says

      April 28, 2017 at 10:09 pm

      That look so delicious yum

      Reply
    7. Ang says

      March 09, 2017 at 4:07 pm

      Could the chocolate be left out for a vanilla cake roll?

      Reply
      • Carolyn says

        March 09, 2017 at 5:44 pm

        Use this recipe instead and replace the 2 tbsp cocoa powder with 2 tbsp almond flour. The chocolate cake roll will fall to pieces without any cocoa in it! https://alldayidreamaboutfood.com/2016/12/low-carb-gingerbread-cake-roll.html

        Reply
        • Ang says

          September 13, 2017 at 6:03 pm

          Thank you so much for the idea! Will try it soon for my husbands birthday! He’s going to be so happy.

          Reply
    8. Adam@EasyFamilyMeals.org says

      June 23, 2016 at 3:18 pm

      Those pictures make me think of the old Lil Debbie rolls. I am probably getting the name wrong, but it’s the little rolls. Anyway, these look about 1000 times better and something I am going to try soon!

      Reply
    9. Kim | Low Carb Maven says

      June 15, 2016 at 12:02 pm

      This chocolate and strawberry cake roll is a great low carb achievement! Just beautiful!

      Reply
    10. gerry @ foodness gracious says

      June 14, 2016 at 1:09 am

      You totally nailed these!!

      Reply
    11. Matt says

      June 13, 2016 at 10:59 am

      One of my favorite combos, will definitely need to give this a try, my kids would go crazy for some

      Reply
    12. Tracy says

      June 13, 2016 at 10:48 am

      I did make a cake roll many years ago and while intimidating it did turn out. It is harder making certain baked goods low carb but this certainly rates a try. Looks delish. I hope mine looks as good as yours, Carolyn.

      Reply
    13. sue | theviewfromgreatisland says

      June 13, 2016 at 9:35 am

      I have to admit, I’ve never attempted a cake roll, much less a gluten free version, but this looks spectacular, the cake has the perfect texture and the filling, well, how can you go wrong with strawberries and cream cheese? Heading over for the recipe now…

      Reply
    14. Taylor @ Food Faith Fitness says

      June 13, 2016 at 9:32 am

      You know what, I have yet to try making a cake roll! BUT, I love this chocolate strawberry combo, so I think this is a good place to start! Pinned!

      Reply

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