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 can I change the coconut flour with?
You use liquid flavored Stevia in most of your recipes. I only buy liquid glycinate Stevia or liquid Stevia. How do I substitute my sweetener for yours?
Glycinate is a bit sweeter so just reduce by half.
I’m wondering if you have a suggestion for df filling for this. I’d love to go back to baking with my kids, but being both df and gf is tricky.
D
I think canned coconut cream whipped is a fantastic option for whipped cream in most recipes. Also now you can find dairy free cream cheese and even sour cream.
This sounds amazing. I used to bake so much but my husband recently diagnosed type 2 diabetic.
So havnt made any bakes in months. I really hope this one will get me back to baking. Any one else type 2?
Thank you xxx
I made this cake today and it is delicious! My husband and I are both diabetic and it was wonderful to eat cake and enjoy it as much as we did! I will be making this often.
What size baking sheet? I have a half sheet and a quarter sheet.
In my instructions #7, I used a 10 by 14 inch baking sheet pan.
Your cake looks so good! I can’t resist making it. I have bought all the ingredients required to make it. Could you please tell me what you mean by strong cooled coffee. Is it coffee plus water? What’s the ratio?
I just mean make a cup of coffee stronger than you’d normally drink it and cool it in the fridge or have it room temperature not hot before using it in the recipe.
Could Xanthan gum be used instead of the psyllium powder?
yes
I was wondering how do you roll the cake? I just wanted a bit more clarification cause I really don’t want mine to crack because I’m so bad at these things. Thank you!
This cake turned out perfectly!! It is so delicious my husband and I felt like we were being bad eating it! Im a Type 1 diabetic so to be able to eat this kind of dessert without a blood sugar spike is priceless!! Thank you!
Oh that is so awesome to hear! So happy you loved it!
We just tried to make this today and it was a disaster!!
The cake just cracked even though we used the powder stuff as required and it just refused to roll and now our cake looks triangular!! These ingredients are expensive where we live and it was just a waste!! Ugh!
Not to mention trying to spread the damn thing on a tin is just impossible. For all the effort might as well just not bother making a low carb one!
I’m sorry it cracked. When did the cracking happen, when you tried to roll it while warm or once it cooled and you were adding the cream inside?
It was cracking while it was warm and even more when it was cold. It was okay when we put the filling on but by that point it was like putting a plaster over the grand canyon.
I don’t know why it happened 🙁
Do you think you might have rolled it a little too tightly? I rolled mine really slowly and only made about three turns/rolls. I’m sorry yours cracked. I will be working on this recipe some more to see why it if I have the same results.
Am new here and can’t wait to try your recipes! I was reading that you put psyllium husk powder to help bind the cake together better. I am really curious if that would work for my pumpkin cake roll as i have a hard time getting it not to crack. I use regular flour and don’t know if that would make a difference or not? Thanks and I will have to try this cake roll as it looks delicious!
It really made a difference as I had 4 or 5 cracked rolls before I tried the psyllium.
This looks delicious! Could you tell me where you get coffee extract or could you leave it out? Thanks!
I buy most of my ingredients online through iherb.com and my discount code is YAJ035.
Hi, Brenda, Can you tell me what the ingredients are 1/3 cup, 1/4 cup and 1 tbsp in cake section?
I love this recipe and it is introducing me to new ingredients. My husband does not like coffee flavor, what could I substitute to keep the liquid measurements correct?
You could just use water, but the coffee isn’t prominent, it really enhances the chocolate flavor.
I don’t like stevia. It has a terrible bitter taste to me. Would I be able to use Torani sugar free chocolate syrup in lieu of the chocolate stevia? Thanks so much!
I’m sure that might work, not sure how sweet it is though compared to stevia, always start with less then you think.
I use Lankanto Monkfruit as my sweetener because I hate the others because of the aftertastes.
any replacement for the psyllium powder?
Not sure what else could replace it, I’ve tried it without and each time it cracked.
I bet that acacia powder would work well.
Hi
Thanks for your fantastic recipe
I want to know can I remove baking soda?is it necessary?
Thanks a lot
I’ve not tried it without it so not sure how well cake would do without it.
OMG now this is chocolate heaven – looks absolutely fantastic!
This looks seriously scrumptious. Nothing beats tiramisu, except tiramisu rolls. It’s like a swiss cake roll but with all the yummy goodness of tiramisu. I’m all over this one.
Ha never thought of that, it’s true, like Swiss cake rolls, maybe I need to make little versions! Thanks for the idea!
Tiramisu cake roll, what a great idea!! This looks absolutely mouth-watering!
It looks sooooooooooo dang good! So creative and delish!!
thank you!
Since all forms of stevia have a terrible aftertaste to me, I need to compensate for the sweetness in the chocolate stevia–if 1/2 tsp equals the sweetness in 1/2 cup sugar, then should I add a whole extra cup of granulated sweetener? I am confused because in your notes you said to simply leave out the stevia if using a sweetener other than Swerve–but that seems like an awful lot of sweetening power to leave out if it’s equal to a cup of sugar.
I will clarify, if using a sugar free sweetener instead of Swerve which is only mildly sweet than leave out the stevia. If you are using regular sugar I would still suggest less than a cup, maybe 3/4 cup.
Cake tools are not that hard to put together, but do take a little time. I love that you used coconut flour and that he didn’t notice the flavor!
I’ve never made a cake roll before but this looks so amazing! Great job!
This looks scrumptious! Why have I never made a cake roll before?? Or at least since I was a teen…I seem to remember making one then. My husband is a choco-holic and would devour this pretty cake!
It looks great! I just noticed a typo under the “Filling” section… it is 1/2 tsp of co-?
Thank you!