Best Sugar-Free Low Carb Keto Tiramisu Cake Roll
You’d never know this Chocolate Keto Tiramisu recipe for a Cake Roll is actually low carb and sugar free and even nut free, just by looking at it or even tasting it! Most low carb desserts are made with almond flour, but not in this luscious keto dessert!
Keto Low Carb Tiramisu Cake Roll
When you’re looking for an impressive dessert for family and friends who might not be sugar free or low carb, this is the one that will surprise all of them!
The chocolate cake has a light and airy texture and every single bite is creamy and delicious with all the flavors of a traditional tiramisu dessert without all the trouble of one.
If you’re looking at this and have never made a chocolate cake roll before you might be a little intimidated as I was once.
I’ve had plenty of trials with this recipe, but this final version is the one that will make anyone have success.
Our low-carb tiramisu cake roll makes 12 large slices in this delicious recipe and one slice has just 7 total grams of carbs or 3 g net carbs.
All the nutritional information is on the full printable recipe card at the bottom of this page.
Classic Tiramisu
While this keto cake roll is not an authentic tiramisu classic Italian dessert, the delicious cream mascarpone mixture and keto coffee syrup resemble this classic dessert.
Obviously a low carb tiramisu recipe for a cake roll will exclude high-carb ingredients like refined wheat flour, all purpose flour and refined sugar, you can still enjoy this favorite dessert on a keto diet or low carb diet.
I can’t say it will taste exactly like the real thing, but it will be decadent, delicious dessert and a perfect show stopping recipe for special occasions.
Cake Rolls
Let’s be honest though, it takes a bit of time to assemble something like this, while the baking of the cake itself takes as little as ten minutes.
The cooling time and chilling time takes a bit more longer than a traditional recipe for a cake, but the outcome is well worth the work.
Nut Free Cake Roll
My youngest has a tree nut allergy but also really just hates anything that has coconut flavor. Hiding it has been my goal as a low carb recipe developer since I can’t use almond flour in family keto recipes.
A product you may have never heard of before that is in this recipe is psyllium husk powder. The seeds themselves are indigestible, but are processed into powder for easier consumption.
They are a wonderful source of dietary fiber, but here in this recipe, I’m using it to help the sponge cake layers itself not break when rolled, which happened 4 other times I tried making it.
Ground psyllium seed husk helps bind moisture and makes keto version breads less crumbly so after seeking advice of my friend from Low Carb So Simple I added just a little and success happened.
Sugar Free Chocolate Ganache
The detailed instructions below are quite simple really, bake the cake in 10 minutes, roll while warm, allow to cool completely, add coffee syrup and creamy filling, roll back up, chill it a while then add the sugar free chocolate ganache over the top.
Here’s a simple 3 ingredient sugar free Chocolate Ganache that doesn’t even use cold heavy cream.
The cooling and chilling are what take the longest time than anything else in this keto tiramisu dessert cake roll recipe.
I actually made this for Easter with all my extended family and it was a huge hit with all of them who are not sugar free and low carb. My kids loved it, even the littlest with the tree nut allergy. He said with a mouthful of cake, “THIS IS SO DELICIOUS MOMMY!”
I think he has no idea coconut flour was in it and I will never tell!
More Keto Tiramisu Recipes
Sugar Free Low Carb Tiramisu Cake Roll
Sugar-Free Low Carb Chocolate Tiramisu Cake Roll
Ingredients
Cake
- 1 ounce 85% dark chocolate or sugar free chocolate
- 1/3 cup Coconut Flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp Psyllium Husk
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 eggs room temperature
- 1 tbsp instant espresso powder
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit
Coffee Syrup
- 1/4 cup water
- 1 tbsp coffee strong, cooled
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
Mascarpone Filling
- 4 ounces mascarpone cheese or cream cheese
- 2 tbsp coffee cooled
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
- 1/2 tsp coffee extract or vanilla extract
- 1/4 cup heavy whipping cream
Chocolate Ganache
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp coffee extract
- 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
Instructions
Cake
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment paper and grease. Set aside.
- Chop the chocolate by hand or in a food processor until fine crumbs.
- Add the remaining dry ingredients into the food processor and blend until combined.
- In a stand mixer or large bowl using an electric mixer, add the eggs and remaining ingredients for the cake and blend until combined.
- Slowly pour in the dry ingredients into the wet and blend until all incorporated.
- Remove immediately and add a sprinkle of cocoa powder over the cake.
- Bake in preheated oven for 10 minutes.
- Remove immediately and add a sprinkle of cocoa powder over the cake.
- Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
- Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
- Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
- Once cooled, unroll carefully. Set aside.
Coffee Syrup
- In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.
Mascarpone Filling
- Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
- Roll cake back up, cover with parchment and refrigerate for at least 2 hours.
Ganache
- Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
- Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
- Allow to chill for 3 hours or overnight before serving.
Storage
- Storage: Cover cake roll with plastic wrap and keep refrigerated for up to 7 days. You can also wrap individual pieces or store in an airtight container and freeze for up to 3 months.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
what are the net carbs for this delicious confection please. thank you
hi Brenda
Cake Roll excelente
thanks!
What about a vanilla cake roll. ever tried one. If you have a recipe would love to have it.
your choc roll sounds delish. will try.
Great idea, i will work on that!
I have made this a lot for my family it’s a big favorite Swiss role. But I could not have it, I am allergic to almond and coconut flour. Not nuts or peanut butter. Do you know it this will work with carbolose flour?
I can’t say for sure as I’ve never tested it using carbolose flour. If you’ve used it in past recipes to replace low carb flours then my guess would be it would work for this recipe as well.
Brenda, this sounds so good, but I really hate baking so to have a variety of extract flavours is a very expensive considering how seldom they would be used. I’d love it if you could use real flavour ingredients like extra chocolate or or real coffee. What do you think? A possibility?
Hi, your metric option only changes some cup measures to grams. Thought I’d let you know in case you’re unaware.
Made this for Christmas and it was a real treat
What is serving size
Right under the title of the recipe it shows 12 slices so you need to cut the roll into 12 even pieces.
I made this chocolate roll and is delicious, even my husband, he is not carb free eater, he appreciated as good slice of cake, he stated he can taste the bitterness from the cacao, which he enjoy like a piece of dark chocolate. I wanted to upload the picture of the final product but did not give me the option. Blessings from above!
What if I don’t have a 10×14 pan? What size would you recommend?
9 by 13 might fit
I totally love you and appreciate all your hard work! You are amazing, to be sure! QUESTION: Why don’t you use weight (grams) for baking measurements? Cups and spoons are SO VARIABLE! Baking is a science, and this gorgeous cake sounds a bit delicate and could be prone to problems if the measures are off. Maybe you could add that “conversion to grams” button, on your recipes? That would be AWESOME! Thank you again for everything!