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
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
2. Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered keto sweetener
- 1 tsp vanilla extract
- 2 tbsp heavy cream
3. Strawberry Filling
- 1 cup strawberries, finely diced
- 1½ tbsp chia seeds
- 2 tbsp water
- 1–2 tbsp keto sweetener
- ½ tsp lemon juice
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
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.
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.
Step 3: Bake
Spread batter evenly into prepared pan.
Bake for 10–12 minutes until lightly golden and springy.
Do not overbake.
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.
Step 5: Make Cheesecake Filling
Beat together:
- cream cheese
- sweetener
- vanilla
- heavy cream
Beat until smooth and fluffy.
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.
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.
Finish
Before serving:
- sprinkle strawberry crumble over top
- optionally drizzle with keto white chocolate
Slice into rolls.
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.
Storage
Refrigerator
Store covered up to 5 days.
Freezer
Freeze slices individually up to 2 months.
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.
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.
