Tangy sweet low carb lemon cake roll. This fun keto dessert is perfect for summer get togethers.
I am really on a roll these days. A low carb cake roll. HAHAHAHAHAHAHAHA! Get it? Get it? No really, I have been all about the keto cake recipes lately for some reason and I can’t really say why. I have other dessert ideas too, of course. When don’t I have dessert ideas? But cake seems to be my jam at the moment. Hmmmm, jam. Cake. Maybe I need to make a cake with jam in it. Oy…see what I mean?
Sometimes I like making simple cakes, the kind that use a single bowl and have one layer and voila, you’re done. But sometimes I love the process of the multi-step cakes, with fillings and frostings and garnishes. The kind of recipe that requires me to pull out a million things from my cabinets and make a real mess in the kitchen. I love those because I get completely absorbed in what I am doing, and I find the weight of the world lifting from my shoulders. I am not making that sort of cake to have something to eat, although that’s a nice little benefit. Really, I am making that sort of cake to have something to bake, to create, to involve me utterly.
This low carb lemon cake roll is definitely a multi-step cake, although it’s not actually that hard to make. But it requires multiple bowls and it will definitely absorb your attention for an hour or so. So if that’s your jam too, then you know need to make this! And it is delicious, so you may want to eat it too. Super keto recipe, coming in at about 2g carbs per slice.
By the way, that vibrant yellow in the filling? It’s from all natural yellow food dye. I found these little powder packets and it’s made from turmeric. Be careful, though. You only need a little (not the whole packet). You can skip it, of course, but I wanted some bright lemony yellow to play up the lemon cake roll.
Please see my Low Carb Lemon Cake Roll on A Sweet Life
Used to make this recipe:
