Keto Colorful Roll Cake
Prep time
Cook time
Total time
This is a colorful roll cake that can be used for any holiday, or for a unicorn or rainbow cake. It is a great way to make a dessert that is not that difficult to make but looks very impressive. Plus it is keto friendly.
Recipe type: Dessert
Cuisine: American
Serves: 12 slices
  1. Preheat oven to 350°F.
  2. Cake Directions:
  3. In a medium bowl, whisk eggs together with an electric mixer for about 2 minutes, until lemon yellow, then mix in sweeteners.
  4. Blend in sour cream and softened butter.
  5. In a separate bowl, mix together all dry ingredients.
  6. Add the dry ingredients to the wet ingredients and mix until fully incorporated.
  7. Add in apple cider vinegar and vanilla to batter, mix together.
  8. Equally separate batter into 4 or 5 bowls. Add a different color of food coloring to each bowl and mix well.
  9. Add each colored batter to a piping bag or a sandwich bag.
  10. Line a cookie sheet with parchment paper, spray with cooking spray.
  11. Pipe each color in diagonal lines across the parchment lined cookie sheet until each colored batter is used up.
  12. Tap the cookie sheet on the counter a couple of times to eliminate any bubbles and to even the batter out. Put it on the middle rack of the oven.
  13. Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
  14. When the cake is done, let cool for 5 – 10 minutes. After it has cooled, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you are rolling.
  15. Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
  16. Filling Directions
  17. Place softened butter and cream cheese in a medium bowl.
  18. Beat butter and cream cheese together until smooth.
  19. In another bowl, add heavy cream and beat until whipped cream.
  20. Add the whipped cream to the butter and cream cheese mixture.
  21. Add powdered erythritol and beat all together until smooth.
  22. To Assemble:
  23. After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
  24. When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
  25. Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
  26. Wrap it in plastic wrap.
  27. Place in the refrigerator for a couple of hours to overnight to set.
  28. Store in refrigerator.
Nutrition Information
Serving size: 1 Slice Calories: 277 Fat: 26 Carbohydrates: 5 Sugar: 2 Sodium: 58 Fiber: 3 Protein: 6
Recipe by Certainly Keto at