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    Home » Gluten Free

    Lemon Roll Cake with Blackberry Chia Jam

    Published: May 6, 2015 · Updated: Jul 20, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    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.

    lemon roll cake

    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!

    lemon roll cake with cream

    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!

    More low carb cake recipes

    Strawberry & Cream Cake

    Lemon Almond Cake

    Lemon Cheesecake Cake

    Cranberry Cream Cheese Loaf

    This post may contain affiliate links. Please read my disclosure policy for more information.

    lemon roll cake

    Lemon Roll Cake with Blackberry Chia Jam

    Angela Coleby
    Baked with coconut flour and filled with blackberry chia jam and cream, this lemon roll cake is a light and delicious low carb dessert.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine Low Carb
    Servings 8 slices
    Calories 198 kcal

    Ingredients
     
     

    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.

    Sponge

    • 6 medium eggs separated
    • ½ cup monkfruit/erythritol sweetener or other low carb sweetener
    • ⅓ cup coconut flour
    • 2 tablespoons Lemon Juice
    • 1 teaspoon Baking powder
    • 1 teaspoon vanilla extract

    Filling

    • 1 cup cream whipping/heavy
    • 1 teaspoon lemon juice (optional)
    • 1 tablespoon monkfruit/erythritol sweetener powdered (optional)

    Instructions
     

    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.

    Assemble

    • 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!

    Notes

    Makes 8 slices
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 198kcalCarbohydrates: 8gProtein: 6gFat: 16gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    More Gluten Free Recipes

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    Reader Interactions

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      Recipe Rating




    1. Kinan

      June 05, 2018 at 1:06 am

      Hi, love your recipe, but could you tell me how many grams is in that slice of roll cake (without the chia cream filling)?

      Reply
    2. Suzanne Hendrickson

      May 24, 2017 at 9:37 am

      Wow, this looks amazing. I can't wait to try it. I do not tolerate the the sugar substitutes well and will need to use regular sugar. Should I use an equal amount of sugar, or would I need to use more?

      Reply
      • Angela Coleby

        May 24, 2017 at 9:39 am

        An equal amount of sugar should be fine. Hope you enjoy it!

        Reply
    3. Sudipti

      May 06, 2015 at 8:01 pm

      I literally said mmm out loud when I saw this!! Yum

      Reply
      • Divalicious

        May 06, 2015 at 8:04 pm

        Awh, thank you! Thanks for popping by!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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