Go Back
+ servings
roll cake

Keto Colorful Roll Cake

Certainly Keto
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.
5 from 2 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12 slices
Calories 277 kcal


Cake Ingredients:

Filling Ingredients:

  • 1 ½ cup heavy cream
  • 2 oz. cream cheese
  • 2 Tbsp. unsalted butter softened
  • 3 Tbsp. erythritol powdered


  • Preheat oven to 350°F.
  • Cake Directions:
  • In a medium bowl, whisk eggs together with an electric mixer for about 2 minutes, until lemon yellow, then mix in sweeteners.
  • Blend in sour cream and softened butter.
  • In a separate bowl, mix together all dry ingredients.
  • Add the dry ingredients to the wet ingredients and mix until fully incorporated.
  • Add in apple cider vinegar and vanilla to batter, mix together.
  • Equally separate batter into 4 or 5 bowls. Add a different color of food coloring to each bowl and mix well.
  • Add each colored batter to a piping bag or a sandwich bag.
  • Line a cookie sheet with parchment paper, spray with cooking spray.
  • Pipe each color in diagonal lines across the parchment lined cookie sheet until each colored batter is used up.
  • 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.
  • 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.
  • 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.
  • Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
  • Filling Directions:
  • Place softened butter and cream cheese in a medium bowl.
  • Beat butter and cream cheese together until smooth.
  • In another bowl, add heavy cream and beat until whipped cream.
  • Add the whipped cream to the butter and cream cheese mixture.
  • Add powdered erythritol and beat all together until smooth.
  • To Assemble:
  • After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
  • When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
  • 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.
  • Wrap it in plastic wrap.
  • Place in the refrigerator for a couple of hours to overnight to set.
  • Store in refrigerator.
Nutrition Facts
Keto Colorful Roll Cake
Amount Per Serving (1 slice)
Calories 277 Calories from Fat 234
% Daily Value*
Fat 26g40%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag us on Instagram@certainly.keto or leave us a comment and rating below