Keto Dessert: Matcha Cake Roll With Buttercream

matcha cake roll

Wiping the dust off the mixers is on the agenda for a bright summer dessert: green matcha cake roll with cream cheese.

The combination of matcha colors makes the matcha cake roll with berries or salmon look extremely ornate. The lack of sugar, the presence of seasonal berries (strawberries can be replaced by raspberries) and the unusual taste of matcha tea – a little grassy with a subtle bitterness – make it even more charming. If you decide to leave just the cream in the filling, this is a great option as well!

Matcha cake roll

Matcha Cake Roll

with whipped cream
Pin Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 10 hours
Course: Dessert
Cuisine: Ketogenic
Keyword: cake roll, матча
Servings: 10 servings
Carbohydrates: 3g



  • 110 g almond flour
  • 40 g psyllium
  • 35 g matcha powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 tbsp butter (melted)
  • 3 eggs (large)
  • 125 ml heavy cream
  • ½ tsp vanilla (vanilla extract or flavoring)
  • 70 g erythritol

Whipped Cream

  • 1 tsp vanilla (vanilla extract or flavoring)
  • 60 g erythritol
  • 200 g cream cheese (room temperature)
  • 100 g butter (room temperature)


  • Preheat the oven to 180 °C. Make the dough: in a bowl, mix the almond flour, psyllium, matcha powder, erythritol, baking powder, and salt.
  • Sift the dry ingredients so that there are no lumps. You can skip this step, but then the dough will be less fluffy.
  • Well, even perfectly, whip the cream and mix it with the butter, eggs, and vanilla. Combine the wet and dry ingredients. The dough will be very thick.
  • Cover the baking tray with parchment paper and lay out the dough. Make a large rectangle: put a second piece of parchment paper on top and flatten with a rolling pin.
  • Bake for 10 minutes. The cake will rise and become a little springy. It may begin to brown around the edges.
  • Take the cake out of the oven and let it cool, but not all the way through. Remove it from the sheet and, using a new sheet of parchment, gently and slowly roll it up. Allow the rolled up cake to cool completely.
  • For the cream, mix the softened butter and cheese, add the erythritol, and vanilla. Whip them into an airy cream.
  • Carefully unwind the roll and, with a silicone spatula (it is most convenient), pour in the cream. Smooth it out.
  • Roll it up and put it in the fridge for a couple of hours. Ideally, leave it there overnight.


You can add your favorite berries to the filling by laying them on top of the cream before you roll the cake.
You can leave the sweetener out of the cake and the cream and add salted salmon to the filling. It will turn out a lovely appetizer.
When you use my refferal link on iHerb, I get a reward and can use it to order more ingredients and test more recipes. This is a cart with my regular order.


Serving: 1serving | Calories: 354kcal | Carbohydrates: 3g | Protein: 7g | Fat: 33g

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