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This delicious chocolate gluten free keto chocolate swiss roll is filled with a pumpkin mascarpone cream, rolled in a soft and fluffy chocolate sponge and covered with a mocha frosting. It's the perfect halloween cake to serve this season and I guarantee you every single member of the family will love it.
This keto swiss roll is one that I sell at my keto bakery here in Japan. I don't usually upload recipes from my bakery, but this one was too good not to share!
I love making low carb cake rolls, in fact I have a couple of swiss roll recipes on the blog already. For a Thanksgiving or a Christmas roll cake, you'll want to try my keto Christmas Swiss Roll or my Gingerbread Swiss Roll.
Table of Contents
How to Make A Halloween Cake Roll
The sponge
First you'll need to make the chocolate sponge before starting anything else.
For the sponge, you'll need the following equipment:
- a hand mixer
- stand mixer (or hand mixer and large bowl)
- silicone spatula
- parchment paper
- 12x12" (30x30cm) cake pan that's at least 1"(2.5cm) tall
Separate the egg whites and egg yolks into two different bowls. I put the egg whites into the stand mixer bowl and egg yolks into a large bowl.
Add the erythritol and stevia to the egg yolks and mix with your hand mixer attached with the whisk attachment for 2 minutes until the yolks become light creamy yellow.
Add the next ingredients one at a time in the following order and mix between each addition: psyllium husk powder, cocoa powder, water, almond flour. The dough should be smooth and just a tad little thick.
Next, whip the egg whites until stiff peaks. Don't overbeat them as you don't want to break the meringue.
Add ⅓ of the meringue into the egg yolks and mix with the hand mixer. Add the next ⅓ and fold in with your silicone spatula. Add the last ⅓ and fold in again.
Carefully pour the cake batter into the prepared cake pan lined with parchment paper and spread the batter evenly.
Bake in the preheated oven for 23-25 minutes.
Take out of the oven, take the cake out of the cake pan, flip over on another piece of parchment paper and peel the paper off. Place the peeled paper back on, flip the cake once more.
This time roll the dough into a swiss roll. You will let the chocolate roll cake cool down completely in its rolled form.
The Pumpkin Filling
In a large bowl, add the pumpkin puree, mascarpone, spices and sweeteners. Mix together until smooth.
In a separate bowl, whip the heavy cream until perfectly whipped. Don't over whip as we don't want to make butter.
Fold in the whipped cream into the pumpkin mascarpone cream and mix evenly.
The Mocha Frosting
Add the softened butter, cream cheese and sweeteners in a large bowl and mix until creamy. Make sure there are no cheese bumps whatsoever. Add the cocoa powder and mix again.
Pour in the heavy cream a little at a time and mix until the frosting becomes super frosty and creamy. Make sure to use cold heavy cream.
Assembling the Swiss Roll
Unroll the cooled cake sponge and peel the top paper off.
Spread the pumpkin mascarpone all over the sponge and spread evenly with a cake knife.
Starting at the short end, use the parchment paper to help gently roll up the cake. Use the parchment paper to gently push the roll so it is tight. Make sure the seam-side is facing down. Place the cake onto a tray.
Add the chocolate mocha frosting in a piping bag attached with a mont blanc piping tip (9 hole multi opening tip). Drizzle the chocolate frosting from left to right and right to left on the top of the cake.
This will only work if your frosting is perfectly smooth, creamy and flawless. If you still have cheese bumps, it will not work and the frosting will get stuck in the piping tip.
Decorate with your favourite halloween decorations and refrigerate for 4+ hours to set.
Storage Instructions
You'll want to keep this gluten free swiss roll in the fridge or freezer.
Fridge: Keep in the fridge either in a large Tupperware or cake box. You could add saran wrap on top from keeping it from drying out, but the saran wrap might ruin your decorations and frosting.
Freezer: Keep in the freezer for 2-3 months in a large Tupperware. To thaw, simply thaw it overnight in the fridge.
Frequently Asked Questions
You can use any sweetener you like. Just make sure they're powdered like confectioner's sugar.
No. The sponge will break apart without it.
I haven't tried making it nut free, but sunflower seed flour is usually a 1:1 replacement.
More Keto Pumpkin Desserts
If you're looking for keto pumpkin desserts, then you're in luck as I have SO many on the blog.
- Keto Pumpkin Ice Cream
- Gluten Free Pumpkin Bars
- Paleo Pumpkin Bundt Cake
- Low Carb Pumpkin Spice Cupcakes
- Keto Pumpkin Muffins
- Low Carb Pumpkin Cheesecake
- Keto Pumpkin Pie
- Keto Pumpkin Mug Cake
- Pumpkin Whoopie Pies
Recipe Card
Halloween Gluten Free Keto Chocolate Swiss Roll
Equipment Needed
- Piping Bag
- Mont Blanc Piping Tip
- offset spatula
- Parchment Paper
- 12x12" (30x30cm) cake pan that's at least 1"(2.5cm) tall
Ingredients
Chocolate Sponge
- 6 egg whites
- ½ tsp cream of tartar
- 6 egg yolks
- ¼ cup (60 g) erythritol powder
- ½ tsp NOW stevia extract powder
- 2 tbsp (20 g) psyllium husk powder
- 3 tbsp (20 g) cocoa powder (unsweetened)
- ¼ cup (60 ml) water
- ½ cup (60 g) almond flour
Pumpkin Filling
- ½ cup (125 g) mascarpone (or cream cheese)
- ½ cup (120 g) pumpkin puree
- 2 tbsp (15 g) erythritol powder
- ¼ tsp NOW stevia extract powder
- ¼ tsp cinnamon
- ½ cup (120 ml) heavy cream (42% or higher)
Mocha Chocolate Frosting
- 2 tbsp (25 g) unsalted butter (room temperature)
- 2 oz (60 g) cream cheese
- 2 tbsp (15 g) erythritol powder
- ½ tsp NOW stevia extract powder
- 2 tbsp (15 g) cocoa powder (unsweetened)
- 1 tsp espresso
- ½ cup (120 ml) heavy cream (42% or higher)
Instructions
Chocolate Sponge
- Preheat the oven to 180C/350F. Line a 12x12" (30x30cm) cake pan that's at least 1"(2.5cm) tall with parchment paper.
- Separate the egg whites and egg yolks into two different bowls. I put the egg whites into the stand mixer bowl and egg yolks into a large bowl.
- Add the erythritol and stevia to the egg yolks and mix with your hand mixer attached with the whisk attachment for 2 minutes until the yolks become light creamy yellow.
- Add the next ingredients one at a time in the following order and mix between each addition: psyllium husk powder, cocoa powder, water, almond flour. The dough should be smooth and just a tad little thick. It will get thicker as time passes.
- Next, whip the egg whites until stiff peaks. Don't overbeat them as you don't want to break the meringue.
- Add ⅓ of the meringue into the egg yolks and mix with the hand mixer as the chocolate batter is probably pretty thick now. Add the next ⅓ and fold in with your silicone spatula. Add the last ⅓ and fold in again.Carefully pour the cake batter into the prepared cake pan lined with parchment paper and spread the batter evenly.
- Bake in the preheated oven for 23-25 minutes.Take out of the oven, take the cake out of the cake pan, flip over on another piece of parchment paper and peel the paper off. Place the peeled paper back on, flip the cake once more.
- This time roll the dough into a swiss roll. You will let the cake cool down completely in its rolled form. This will take about an hour. DO NOT frost the cake if it's still warm. The frosting will just melt off it.
Pumpkin Filling
- In a large bowl, add the pumpkin puree, mascarpone, spices and sweeteners. Mix together until smooth.In a separate bowl, whip the heavy cream until perfectly whipped. Don't over whip as we don't want to make butter.Fold in the whipped cream into the pumpkin mascarpone cream and mix evenly.
Chocolate Mocha Frosting
- Add the softened butter, cream cheese and sweeteners in a large bowl and mix until creamy. Make sure there are no cheese bumps whatsoever. This is super important because when we frost the cake, if there are ANY cheese bumps, the frosting WILL get stuck in the piping tip.
- Add the cocoa powder and mix again.Pour in the heavy cream a little at a time and mix until the frosting becomes super frosty and creamy. Make sure to use cold heavy cream.
Assembling the cake
- Unroll the cooled cake sponge and peel the top paper off.Spread the pumpkin mascarpone all over the sponge and spread evenly with an offset spatula.
- Starting at the short end, use the parchment paper to help gently roll up the cake. Use the parchment paper to gently push the roll so it is tight. Make sure the seam-side is facing down. Carefully place the cake onto a tray.
- Add the chocolate mocha frosting in a piping bag attached with a mont blanc piping tip (9 hole multi opening tip). Drizzle the chocolate frosting from left to right and right to left on the top of the cake.
- This will only work if your frosting is perfectly smooth, creamy and flawless. If you still have cheese bumps, it will not work and the frosting will get stuck in the piping tip.
- Decorate with your favourite halloween decorations and refrigerate for 4+ hours to set.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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