Keto Matcha Roll Cake

This dense, but delicate, matcha cake is full with sweetened whipped cream. This dessert has spring flavor rolled up in each bite! The verdant green and crisp white swirl looks good-looking served with fresh raspberries.

The whipped cream filling is stabilize with gelatin, so the cake can be held in the fridge for serving after a meal. I’ve kept this cake in the fridge overnight with no weeping or deflated cream. I think it’s best when served the same day though. Just be cautious not to fill the cake until it’s mostly cool.

Keto Matcha Roll Cake

The Preparation

Matcha Roll Cake

1 cup (3.5 ounces) packed almond flour

¼ cup psyllium husk powder

¼ cup (~1 ounce) matcha powder

½ cup Swerve confectioners

1 teaspoon baking powder

½ teaspoon salt

4 tablespoons butter, melted

3 large eggs

½ cup heavy whipping cream

1 teaspoon vanilla

Filling

1 packet unflavored gelatin

3-4 tablespoons water

2 teaspoons vanilla

¼ cup Swerve confectioners

2 cups heavy whipping cream

The Execution

The first thing to do is preheat oven to 350°F. join almond flour, psyllium husk powder, matcha powder, Swerve, baking powder, and salt in a mixing bowl.

Then Sift the dry ingredient so that there are no clumps.

Next, In a separate bowl combine together the butter, eggs, heavy whipping cream, and vanilla. Add the wet ingredients to the try ingredients and mix together. The dough will be very thick.

After spread the dough out into a big rectangle on top of some parchment paper. I like to use a second piece of parchment paper and a rolling pin to make the dough nice and flat.

Bake for ten (10) minutes at 350°F. The cake will puff up and become a bit springy. It may start to brown on the edges.

Then Let the cake cool for a few minutes. While it is still warm, employ the parchment paper to help roll it up. Go very slowly and be kind because the cake is fragile. The roll does not need to be super tight. Let the cake continue to cool.

To create the filling you must first put the 3-4 tablespoons of water in a bowl, and then sprinkle the packet of gelatin over it. Allow gelatin to bloom for five (5) minutes before placing in the microwave for 15-20 seconds. Whisk jointly until it is smooth then pour into the bottom of a mixing bowl. Add the 2 teaspoons of vanilla and 2 cups of heavy whipping cream. Whip using a stand mixer or a hand mixer until the cream becomes stiff.

Once the cake has cooled, gradually unroll it. Spread the whipped cream over it.

Roll the cake back up, trying to make sure that there are no air pockets.

Let the cake firm up in the freezer for about ten (10) minutes before slicing. Wipe the knife clean in between each slice.

This makes a total of 10 servings of Keto Matcha Roll Cake. Each serving comes out to be 303 Calories, 28.52g Fats, 4.28g Net Carbs, and 6.01g Protein.