Chocolate Strawberry Cake Roll
Chocolate Strawberry Cake Roll

Chocolate Strawberry Cake Roll

Recipes   Gluten Free     Sweets    


Cake Roll

  • 5 tbsp cocoa powder, divided
  • 1/4 cup confectioner’s Swerve Sweetener
  • 1 tbsp grassfed gelatin (or one envelope Knox gelatin)
  • 1 ounce unsweetened chocolate, chopped
  • 4 large eggs, separated
  • 1/4 tsp cream of tartar
  • Pinch salt
  • 5 tbsp granulated Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 4 to 5 tbsp cold coffee or water

Strawberry Filling

  • 1 cup chopped strawberries
  • 8 ounces cream cheese, cut into chunks
  • 1/4 cup confectioner’s Swerve Sweetener
  • 1/3 cup whipping cream
  • 1/2 tsp vanilla extract

Chocolate Glaze

  • 1/2 cup whipping cream
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup confectioner’s Swerve Sweetener
  • 1/2 tsp vanilla extract


Cake Roll

  1. Preheat oven to 350F and line an 11x17 rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides and dust thoroughly with 1 tbsp cocoa powder.
  2. In a small bowl, whisk together 3 tbsp cocoa powder, confectioner’s Swerve, and gelatin. Set aside. In a large heatproof bowl set over a pan of barely simmering water, melt chopped chocolate, stirring until smooth. Let cool to lukewarm.
  3. In a large bowl, beat egg whites with cream of tartar and salt until frothy. With beaters still going, add granulated Swerve one tbsp at a time. Continue to beat until stiff peaks form.
  4. Whisk egg yolks into cooled chocolate, then whisk in cocoa powder mixture. Add vanilla extract and coffee or water, whisking until mixture smooths out. Fold in about 1/3 of the egg whites until mixture is lightened, then fold this mixture back into remaining egg whites until no streaks remain.
  5. Spread mixture evenly in prepared baking sheet. Bake 10 to 15 minutes, until firm but springy to the touch. Remove and let cool a few minutes, then run a knife around the edges to loosen. Sprinkle thoroughly with another tbsp cocoa powder and top with a kitchen towel. Place another larger baking sheet overtop and flip over.
  6. Gently peel parchment paper from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don’t roll too tightly or it will crack. Let cool.

Strawberry Filling

  1. Place strawberries in a blender or food processor and puree. Add cream cheese, confectioner’s Swerve, whipping cream and vanilla extract and process or blend until smooth.
  2. Very gently, unroll cake. Do not try to lay it completely flat, let it curl up on the ends. Spread inside with strawberry filling to about 1/2 inch from the sides. Gently roll back up, without the kitchen towel this time. Transfer to a serving platter and refrigerate several hours.

Chocolate Glaze

  1. In a small saucepan, bring cream to just a simmer. Add chopped chocolate and let sit a few minutes, then whisk in until smooth. Whisk in confectioner’s Swerve and vanilla extract. Drizzle over cake and let set.

Serves 12.

Chocolate Strawberry Cake Roll
Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 200
Total Fat 18g
Total Saturated Fat 11g
Cholesterol 105mg
Sodium 120mg
Total Carbs 21g
Dietary Fiber 3g
Sugars 2g
Swerve 15g
Protein 6g
Net Carbs: 3g
Chocolate Strawberry Cake Roll