These keto cheesecake rolls combine a soft almond-flour cake, creamy cheesecake filling, and a strawberry “shortcake” crumble topping — all while staying low carb and sugar free.

Yield

8 rolls

Estimated Nutrition (Per Roll)

Approximate:

• Calories: 320
• Fat: 27g
• Protein: 9g
• Net Carbs: 5–6g

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Ingredients

1. Keto Cake Layer

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ⅓ cup powdered erythritol or monk fruit sweetener
• 3 tbsp melted butter
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract

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2. Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup powdered keto sweetener
• 1 tsp vanilla extract
• 2 tbsp heavy cream

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3. Strawberry Filling

• 1 cup strawberries, finely diced
• 1½ tbsp chia seeds
• 2 tbsp water
• 1–2 tbsp keto sweetener
• ½ tsp lemon juice

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4. Keto Strawberry Shortcake Crumble

• ½ cup almond flour
• 2 tbsp crushed freeze-dried strawberries
• 2 tbsp butter
• 1 tbsp powdered sweetener
• Pinch of salt

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Instructions

Step 1: Make the Strawberry Filling

In a small saucepan combine:

• strawberries
• water
• sweetener
• lemon juice

Cook over medium heat for 5–7 minutes until berries soften.

Mash lightly with a fork.

Stir in chia seeds.

Cook another 1 minute.

Remove from heat and cool completely.
It thickens as it cools.

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Step 2: Prepare the Cake Layer

Preheat oven to 350°F (175°C).

Line a 10×15-inch jelly roll pan or baking tray with parchment paper.

Mix Dry Ingredients

Combine:

• almond flour
• coconut flour
• baking powder
• salt

Mix Wet Ingredients

In another bowl whisk:

• eggs
• sweetener
• melted butter
• almond milk
• vanilla

Add dry ingredients to wet ingredients and mix until smooth.

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Step 3: Bake

Spread batter evenly into prepared pan.

Bake for 10–12 minutes until lightly golden and springy.

Do not overbake.

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Step 4: Roll While Warm

Place a clean kitchen towel over cake.

Carefully flip cake onto towel.

Peel off parchment.

Starting from the short side, gently roll cake with towel inside.

Let cool completely rolled up.
This prevents cracking later.

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Step 5: Make Cheesecake Filling

Beat together:

• cream cheese
• sweetener
• vanilla
• heavy cream

Beat until smooth and fluffy.

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Step 6: Make the Strawberry Crumble

Combine:

• almond flour
• freeze-dried strawberries
• sweetener
• salt
• butter

Mix until crumbly.

Toast in skillet over medium-low heat for 3–5 minutes until lightly golden.

Cool completely.

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Assemble the Rolls

Carefully unroll cooled cake.

Spread cheesecake filling evenly.

Spoon strawberry mixture across surface.

Re-roll tightly.

Chill 1–2 hours before slicing.

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Finish

Before serving:

• sprinkle strawberry crumble over top
• optionally drizzle with keto white chocolate

Slice into rolls.

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Optional Keto White Chocolate Drizzle

Mix and melt:

• ¼ cup cocoa butter
• 2 tbsp heavy cream
• powdered sweetener
• tiny splash vanilla

Drizzle over chilled rolls.

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Storage

Refrigerator

Store covered up to 5 days.

Freezer

Freeze slices individually up to 2 months.

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Tips for Success

• Room-temperature cream cheese prevents lumps.
• Freeze-dried strawberries give strong flavor without extra carbs.
• Roll cake while warm or it may crack.
• Chill before slicing for cleaner rolls.

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Flavor Variations

Strawberry Lemon

Add lemon zest to cheesecake filling.

Chocolate Strawberry

Add 1 tbsp cocoa powder to cake batter.

Extra Cheesecake Style

Double cheesecake filling for thicker layers.