This lemon roll cake is baked with coconut flour and is a light sponge cake with no butter. Filled with a blackberry chia jam and whipped cream, this is a delicious low carb and gluten free dessert.
The sponge is so light that you would never guess that it's made with coconut flour. The trick to the lightness of this cake is to separate the eggs and whisk the egg whites into stiff peaks.
How to make keto lemon roll cake
This is an easy cake that takes just 20 minutes to bake and can be whipped up in under 15 minutes. There is no butter in this cake but it's still wonderfully light and moist.
The blackberry chia jam is best made overnight but you could make this whilst the cake is baking. By the time you come to fill the cake the chia jam will be cool enough to spread.
You will need two bowls to make this cake. One to whisk the egg whites, the other for the remaining ingredients. An electric whisk is recommended or you will have strong arms by the end of the day with a hand whisk!
When rolling the sponge, it cracked a bit but no more than an "ordinary" sponge. It might have helped if I used less filling and didn't decide to add extra cream! I need to practice rolling a few more sponges I think!
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Lemon Roll Cake with Blackberry Chia Jam
Blueberry Chia Jam
- 6 oz blackberries fresh or frozen
- 2 tablespoons chia seeds
- 2 tablespoons monkfruit/erythritol sweetener or other low carb sweetener
- 2-4 tablespoons water.
- 1 cup cream whipping/heavy
- 1 teaspoon lemon juice (optional)
- 1 tablespoon monkfruit/erythritol sweetener powdered (optional)
Make the Chia Jam
- Make the blueberry jam the night before (or 4-5 hours if you want it on the same day).
- Place the blackberries in a saucepan on a medium heat, add the water and bring to the boil.
- Simmer and add the monkfruit/erythritol. Cook for 5 minutes until the blackberries are soft.
- Remove from the heat and add the chia seeds. Stir thoroughly (add more water if need be).
Make the Sponge Cake
- Pre-heat the oven to 350F/180C degrees.
- Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
- In one medium bowl, whisk the egg whites until firm and stiff.
- In another medium bowl, beat the yolks with the erythritol until blended and smooth.
- Add the coconut flour, lemon juice,, vanilla and baking powder into the egg yolk mixture and stir thoroughly.
- Gently fold the egg whites into the flour mixture.
- Pour the cake mixture into the prepared tin and bake for 15-20 minutes until firm and golden.
- Remove the baking tin from the oven and allow to cool for 5 minutes..
- Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
- Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
- Set aside to cool.
Make the Filling
- Whisk the cheese, lemon juice and low carb sweetener in a medium bowl until thick. Be careful not to over whisk it as you don't want butter.
- Gently unroll the cake, remove the top layer of parchment paper and spread the chia jam over the sponge evenly.
- Spoon the whipped cream over the jam and spread evenly over the cake.
- Using the outer layer of parchment paper roll up the sponge again.
- Thinly cut the edges for a neater sponge.
- Decorate as you wish with cream and blackberries.
- Slice, eat and enjoy!