This chocolate keto tiramisu recipe from cake rolls doesn’t really know that it’s low carbs, sugar-free, or even nuts-free, and you don’t just see or taste it! Most low-carb desserts are made with almond flour, but this luscious keto dessert is not!
Ketrow Carbohydrate Tiramisu Cake Roll
When you’re looking for impressive desserts for family and friends that may not be sugar-free or low-carbs, this is something that will surprise them all!
The chocolate cake has a light, airy texture and is creamy and delicious with each bite.
If you’re watching this and have never made a chocolate cake roll before you’re a bit threatened like I was once.
There have been many trials with this recipe, but this final version is something that everyone can succeed.
Our low carb tiramisu cake rolls create 12 large slices with this tasty recipe, with one slice having a total of 7 grams of carbs or 3 g of net carbs.
All nutritional information can be found in the full printable recipe card at the bottom of this page.
Classic Tiramisu
This keto cake roll is not a real tiramisu classic Italian dessert, but the delicious cream mascarpone mixture and keto coffee syrup are similar to this classic dessert.
Clearly, the low-carb tiramisu recipe for cake rolls excludes large carb ingredients such as refined flour, all-purpose flour, and refined sugar. You can enjoy this favorite dessert on your keto diet or low-carb diet.
It’s not like you’ll taste like the real thing, but it’s a decadent and delicious dessert and a recipe that will stop you from the perfect show for special occasions.
Cake roll
Honestly, it takes a little time to assemble something like this, but baking the cake itself takes only 10 minutes.
Cooling and cold times take a little longer than traditional cake recipes, but the results are worth the job.
Nut-free cake roll
My youngest has a nut allergy to wood, but I hate anything with a coconut flavour. I can’t use almond flour in my family keto recipes, so hiding it was my goal as a low carb recipe developer.
A product you may not have heard of before in this recipe is plantain husk flour. The seeds themselves are indigesible, but are processed into powders to facilitate consumption.
They are a great source of dietary fiber, but in this recipe I use it to ensure that the layer of sponge cake itself doesn’t break when rolled.
Ground plantain seed shells tie up moisture and make keto versions of bread easier to break, so after seeking friend’s advice from low carbs, I added just a little bit, and success happened.
Sugar-free chocolate ganache
The detailed instructions below are very simple: bake the cake in 10 minutes, roll when warm, let it cool completely, add coffee syrup and creamy filling, roll up, chill for a while, then add sugar-free chocolate ganache on top.
This is a simple three-ingredient sugar-free chocolate ganache that does not use cold heavy cream.
This Keto Tiramisu dessert cake roll recipe takes longer than anything else to cool and cool.
I actually made this for Easter with all my extended family and it was a huge hit with them all, not sugar-free carbs. My kids loved it, even the most subtle thing with nut allergies on the wood. He said with a mouthful of cake, “This is such a delicious mom!”
I don’t think he knows that coconut flour is in it, and I’ll never say!
Keto Tiramisu Recipe
Keto Tiramisu Mug Cake
Keto Tiramisu Ice Cream
Sugar-free low carb tiramisu cake roll
Sugar-free low carb chocolate tiramisu cake roll
Serving: 12 slice
calorie: 148kcal
Cook ModePrevents the screen from falling asleep
cake
Preheat the oven to 375°F.
Arrange a large baking sheet with parchment and grease. Please put it aside.
Chop the chocolate by hand or in a food processor until finely crumbs.
Add remaining dry ingredients to the food processor and blend until combined.
Add the eggs and remaining ingredients for the cake to a stand mixer or large bowl using an electric mixer and blend until combined.
Slowly pour the dry ingredients into wet and blend until everything is incorporated.
Remove immediately and sprinkle cocoa powder over the cake.
Bake in a preheated oven for 10 minutes.
Remove immediately and sprinkle cocoa powder over the cake.
Cover with a clean linen towel. Place another baking pan of the same size on top and turn it over.
Remove the parchment on this side immediately and carefully. Sprinkle with more cocoa powder and another clean towel or use more parchment.
While the cake is still warm, start on the short side and roll up. Let the cake cool completely before proceeding.
Once it cools down, carefully release it. Please put it aside.
Mascarpon Filling
Using a hand mixer, stuff the mascarpone cream into a stand mixer or separate bowl and mix high until smooth, spreading this creamy mascarpone evenly across the cake.
Back up the roll cake, cover with parchment and refrigerate for at least 2 hours.
Ganache
Heat heavy cream over low heat in a saucepan or use a double boiler pan to gently simmer and not to boil. Remove from the heat and whisk the remaining ingredients. Taste and adjust the sweetener if necessary.
Cover the cake with ganache and refrigerate. Use parchment on both round edges, but leave it as ganache that is not covered in the fridge.
Chill for 3 hours or overnight before serving.
If you want to exchange the low carb sweeteners I used, take a look at my sweetener guide and conversion chart.
This recipe was first published in April 2016 and updated in April 2019 with videos and content.
Serving: 1slice | calorie: 148kcal | carbohydrates: 7g | protein: 4g | fat: 12g | Saturated fat: 4g | Polyunsaturated fat: 1g | January Saturated Fat: 2g | Trans Fat: 0.01g | cholesterol: 91mg | sodium: 139mg | potassium: 59mg | fiber: 4g | sugar: 1g | Vitamin A: 246iu | calcium: twenty fivemg | iron: 0.4mg
