33+ Easy Spring Cake Roll Recipes to Brighten Your Dessert Table

As the days grow longer and the warmth of spring begins to unfold, it’s the perfect time to celebrate with fresh, light, and delicious spring-inspired desserts.

One of the most delightful treats to enjoy during this season is a spring cake roll.

A cake roll combines the delicate sweetness of cake with the richness of whipped cream or frosting, all wrapped into a beautiful spiral.

Whether you’re hosting a spring brunch, attending a picnic, or simply indulging in a weekend dessert, a spring cake roll is a delightful choice.

From fruity fillings to floral flavors, these cake roll recipes will add a touch of seasonal charm to any occasion.

So, roll up your sleeves and get ready to explore ten delicious spring cake roll ideas that are sure to impress your guests and satisfy your sweet tooth!

33+ Easy Spring Cake Roll Recipes to Brighten Your Dessert Table

Spring is the perfect season for light, flavorful desserts that brighten your table, and cake rolls are a fun and versatile way to enjoy the best of what this season has to offer.

Whether you’re inspired by fresh fruit, tangy citrus, or the lightness of whipped cream, there’s a spring cake roll recipe for every palate.

From vibrant color to irresistible taste, these cake rolls will become a seasonal staple.

So, gather your ingredients and make this spring a little sweeter with these creative and scrumptious cake roll recipes.

Lemon Raspberry Cake Roll

This refreshing lemon raspberry cake roll is perfect for spring, offering a bright citrus flavor combined with the tartness of fresh raspberries. It’s made with low-carb ingredients, making it suitable for keto diets. The delicate sponge cake is filled with a creamy filling, creating a light yet satisfying dessert. This spring cake roll brings together fresh, seasonal fruit and a zesty twist, making it a crowd-pleaser for gatherings.

Ingredients:

• 4 large eggs
• 1/4 cup almond flour
• 2 tbsp erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup heavy cream
• 1/4 cup mascarpone cheese
• 1/2 cup raspberries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large mixing bowl, whisk eggs with erythritol until pale and fluffy.
3. In a separate bowl, combine almond flour, baking powder, and salt. Gradually add to the egg mixture, folding gently to avoid deflating the batter. Add vanilla extract and lemon zest.
4. Spread the batter evenly on the prepared baking sheet, and bake for 12–15 minutes or until golden brown.
5. Allow the cake to cool slightly before inverting it onto a clean kitchen towel dusted with a bit of almond flour. Gently peel off the parchment paper.
6. For the filling, whip together heavy cream and mascarpone cheese until smooth. Gently fold in raspberries.
7. Spread the whipped cream mixture onto the cooled cake, then roll it up tightly using the towel as a guide.
8. Chill in the fridge for at least 1 hour before slicing and serving.

This low-carb lemon raspberry cake roll is an ideal spring treat, combining the zest of lemon and the sweetness of raspberries in a keto-friendly dessert. It’s light, refreshing, and makes the perfect addition to any springtime celebration, ensuring you can indulge without derailing your keto lifestyle.

Strawberry Almond Cake Roll

A perfect springtime cake roll for those following a keto or low-carb diet, this strawberry almond cake roll balances sweetness with a delicate almond flavor. The fluffy almond sponge cake pairs beautifully with the creamy strawberry filling, making it a satisfying dessert that feels indulgent without the carbs. With fresh strawberries, this roll brings a burst of color and flavor to your table.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1 tbsp coconut flour
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup unsweetened Greek yogurt
• 1/2 cup fresh strawberries (diced)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large bowl, whisk the eggs with erythritol until fluffy and pale.
3. In another bowl, combine almond flour, coconut flour, baking powder, and salt. Gradually fold this into the egg mixture.
4. Stir in vanilla extract, then pour the batter onto the prepared baking sheet. Bake for 12–15 minutes or until lightly golden.
5. Allow the cake to cool slightly before transferring it to a towel dusted with coconut flour, then remove the parchment paper.
6. For the filling, whip the heavy cream and Greek yogurt until thick. Gently fold in diced strawberries.
7. Spread the cream mixture over the cooled cake, then roll it up tightly.
8. Chill in the fridge for at least an hour, then slice and serve.

This strawberry almond cake roll is the perfect balance of flavors, with the rich, nutty almond base and the light, fruity filling. Not only is it keto-friendly, but it also provides a refreshing dessert that’s sure to impress your guests during spring gatherings. Whether you’re serving it for Easter or just enjoying a spring afternoon treat, this cake roll will be a hit.

Coconut Lime Cake Roll

Coconut and lime come together in this low-carb, keto-friendly cake roll that’s a tropical delight. The cake itself is light and fluffy, with coconut flour and shredded coconut giving it a subtle tropical flavor. The lime filling adds a refreshing citrus zing, making this cake roll the perfect dessert for any springtime occasion. Plus, it’s low-carb, so you can indulge guilt-free.

Ingredients:

• 4 large eggs
• 1/4 cup coconut flour
• 2 tbsp erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• Zest of 1 lime
• 2 tbsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large bowl, beat the eggs with erythritol until fluffy and pale.
3. In another bowl, mix coconut flour, baking powder, and salt. Gradually fold into the egg mixture, then add vanilla extract.
4. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes or until golden and set.
5. Once cooled, carefully invert the cake onto a clean towel dusted with coconut flour, then peel off the parchment paper.
6. For the filling, whip the heavy cream with cream cheese, lime zest, and lime juice until smooth and thick.
7. Spread the filling evenly over the cooled cake, then roll it up tightly.
8. Chill for at least an hour before slicing.

This coconut lime cake roll is a vibrant, tropical dessert that combines the sweetness of coconut with the tangy zest of lime. It’s a refreshing and light treat that’s perfect for anyone on a keto diet. With its low-carb ingredients and fresh flavors, this cake roll is sure to become a favorite springtime dessert, offering a refreshing alternative to traditional sweets.

Blueberry Almond Cake Roll

This low-carb blueberry almond cake roll is a perfect choice for a spring treat, bringing together the rich flavor of almonds with the freshness of blueberries. The almond flour cake is light and airy, while the blueberry filling provides a sweet and tangy touch. It’s keto-friendly and great for anyone looking to enjoy a flavorful dessert without compromising on their low-carb diet.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh blueberries
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large mixing bowl, whisk eggs and erythritol together until pale and fluffy.
3. In a separate bowl, combine almond flour, baking powder, and salt. Slowly add the dry ingredients to the egg mixture, stirring gently to combine.
4. Spread the batter evenly on the baking sheet and bake for 12–15 minutes, or until the cake springs back when lightly touched.
5. Once the cake is done, remove it from the oven and cool for a few minutes before transferring it to a kitchen towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip the heavy cream and cream cheese together until smooth. Add the blueberries and lemon juice, and mix gently.
7. Spread the filling on the cooled cake, then roll it up tightly.
8. Refrigerate the rolled cake for at least 1 hour before serving.

The blueberry almond cake roll is a stunning springtime dessert that’s both keto-friendly and incredibly delicious. The combination of the nutty almond cake and the sweet blueberry filling creates a perfect balance of flavors. Whether served at a brunch or as a light dessert, it’s a refreshing treat that adds color and joy to any gathering while keeping carbs in check.

Peach Ginger Cake Roll

This peach ginger cake roll offers a fresh twist on a spring dessert with the warmth of ginger paired with the sweet, juicy flavor of peaches. Made with low-carb ingredients, the cake is soft and spongy, and the ginger peach filling adds a sweet, slightly spicy note that’s both unique and comforting. It’s an excellent choice for a spring afternoon snack or a special occasion.

Ingredients:

• 4 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp erythritol
• 1 tsp ground ginger
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh peaches (peeled and chopped)
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together in a large bowl until fluffy and pale.
3. In a separate bowl, combine almond flour, coconut flour, ginger, baking powder, and salt. Gradually fold this mixture into the egg mixture.
4. Spread the batter evenly onto the prepared baking sheet and bake for 12–15 minutes, or until the cake is golden and springs back when touched.
5. Cool the cake slightly, then flip it onto a kitchen towel dusted with coconut flour, removing the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, chopped peaches, and lemon juice until smooth and thickened.
7. Spread the peach mixture over the cooled cake, then roll it up tightly.
8. Chill in the fridge for at least 1 hour before slicing and serving.

The peach ginger cake roll is a flavorful dessert that brings together the essence of spring with its fruity and spicy notes. The sweet peaches and spicy ginger create an irresistible combination that’s perfectly complemented by the light almond cake. It’s a delicious keto-friendly dessert that works wonderfully for a variety of occasions, from a family gathering to a springtime picnic.

Mint Chocolate Cake Roll

This mint chocolate cake roll offers a decadent yet low-carb treat perfect for those who crave the classic combination of chocolate and mint. The rich, cocoa-based cake is complemented by a creamy mint filling, making it an ideal dessert for spring celebrations. With a refreshing minty bite and smooth chocolate, this keto-friendly dessert will impress anyone with its indulgent taste.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 2 tbsp erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 tsp peppermint extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a mixing bowl, whisk eggs and erythritol until pale and fluffy.
3. In a separate bowl, combine almond flour, cocoa powder, baking powder, and salt. Gently fold this mixture into the egg mixture.
4. Spread the batter onto the prepared baking sheet and bake for 12–15 minutes or until the cake is set and springs back.
5. Let the cake cool for a few minutes, then invert it onto a kitchen towel dusted with almond flour, removing the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, and peppermint extract until smooth and fluffy.
7. Spread the mint filling onto the cooled cake, then carefully roll it up.
   The mint chocolate cake roll is a perfect springtime dessert for those who enjoy bold flavors. The combination of rich chocolate and refreshing mint in a low-carb cake roll form makes this treat both indulgent and satisfying. Its light texture and fresh minty filling will be a hit at any gathering, offering a refreshing, keto-friendly alternative to traditional high-carb cakes.

Raspberry Lemonade Cake Roll

This raspberry lemonade cake roll combines the tangy freshness of lemonade with the sweetness of raspberries, making it the perfect treat for the spring season. It’s a keto-friendly dessert with a light, fluffy sponge and a creamy filling that’s bursting with citrusy and berry flavors. Ideal for a spring party or a light afternoon treat, this cake roll provides a refreshing and guilt-free indulgence.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 2 tbsp erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 cup heavy cream
• 1/4 cup mascarpone cheese
• 1/2 cup fresh raspberries
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until light and fluffy.
3. In a separate bowl, combine almond flour, baking powder, and salt. Gradually fold this into the egg mixture, then add vanilla extract and lemon zest.
4. Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until golden.
5. Let the cake cool for a few minutes, then transfer it to a towel dusted with almond flour. Remove the parchment paper.
6. For the filling, whip together the heavy cream, mascarpone, raspberries, and lemon juice until smooth.
7. Spread the filling over the cooled cake, then carefully roll it up.
8. Refrigerate for 1 hour before slicing.

The raspberry lemonade cake roll is a vibrant, tangy, and sweet dessert that is perfect for spring. Its keto-friendly ingredients make it a guilt-free way to enjoy the flavors of fresh raspberries and citrus. This cake roll is an ideal addition to any spring celebration, offering both beauty and flavor in every bite.

Chocolate Coconut Cake Roll

This decadent chocolate coconut cake roll is the perfect way to indulge in a rich, chocolatey treat while sticking to your low-carb or keto lifestyle. The dark chocolate cake is combined with a coconut filling that provides a creamy, tropical twist. It’s the ultimate dessert for chocolate lovers and anyone looking for a satisfying, guilt-free indulgence.

Ingredients:

• 4 large eggs
• 1/4 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/4 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large bowl, whisk eggs and erythritol together until fluffy.
3. Combine almond flour, cocoa powder, baking powder, and salt in another bowl. Gently fold this into the egg mixture.
4. Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until set and lightly golden.
5. Cool the cake slightly, then transfer it to a towel dusted with almond flour, removing the parchment paper.
6. For the filling, whip heavy cream and cream cheese until smooth. Fold in shredded coconut.
7. Spread the filling over the cooled cake, then roll it up carefully.
8. Chill in the refrigerator for 1 hour before serving.

The chocolate coconut cake roll is a rich, satisfying dessert that offers the perfect balance of chocolate and coconut flavors. It’s a wonderful choice for anyone looking to enjoy a decadent treat without the carbs, making it an excellent addition to any spring gathering or celebration.

Apricot Pecan Cake Roll

The apricot pecan cake roll offers a delightful combination of fruity sweetness and nutty crunch, perfect for a springtime dessert. The rich almond-based cake pairs beautifully with the smooth apricot filling, and the added pecans give it an extra touch of texture. This keto-friendly dessert is light, flavorful, and ideal for anyone who loves a balance of fruit and nuts in their sweets.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 2 tbsp erythritol
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh apricots (diced)
• 1/4 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until fluffy and pale.
3. In a separate bowl, combine almond flour, baking powder, and salt. Slowly incorporate this dry mix into the egg mixture.
4. Spread the batter evenly on the baking sheet and bake for 12–15 minutes, or until golden and firm to the touch.
5. Let the cake cool slightly, then transfer it to a towel dusted with almond flour, removing the parchment paper.
6. For the filling, whip heavy cream and cream cheese until smooth and thick. Gently fold in the diced apricots and chopped pecans.
7. Spread the filling evenly over the cooled cake and carefully roll it up.
8. Refrigerate for at least 1 hour before slicing and serving.

This apricot pecan cake roll is a unique and flavorful dessert that brings the warmth of nuts and the freshness of fruit together in a low-carb, keto-friendly treat. It’s perfect for spring, offering both texture and taste that will leave a lasting impression on any guest. This cake roll is a great way to enjoy a healthier dessert while indulging in delightful spring flavors.

orange Blossom Cake Roll

The orange blossom cake roll brings a fragrant, citrusy twist to the classic cake roll, perfect for those looking for a light yet flavorful keto-friendly dessert. The combination of almond flour and fresh orange zest creates a delicate cake, while the orange blossom filling adds a subtle floral sweetness. It’s an elegant dessert that pairs well with springtime gatherings or afternoon teas.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tsp orange zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup cream cheese
• 1 tsp orange blossom water

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a bowl, whisk together eggs and erythritol until light and fluffy.
3. In another bowl, mix almond flour, baking powder, salt, and orange zest. Gradually add this to the egg mixture.
4. Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12–15 minutes, or until golden and firm.
5. Allow the cake to cool for a few minutes, then transfer it onto a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip together the heavy cream, cream cheese, and orange blossom water until smooth.
7. Spread the filling over the cooled cake, then carefully roll it up.
8. Refrigerate for at least 1 hour before serving.

his orange blossom cake roll offers a sophisticated and light dessert that pairs the bright, zesty flavor of orange with the delicate sweetness of floral notes. It’s perfect for springtime celebrations or as a refreshing treat after a meal. With its delicate flavors and keto-friendly ingredients, this cake roll will add a touch of elegance to your dessert table.

Kiwi Lime Cake Roll

The Kiwi Lime Cake Roll is a refreshing and vibrant springtime treat, combining the tartness of lime with the sweet and tangy flavor of kiwi. This light, low-carb cake roll features a soft sponge cake with a creamy filling that highlights the tropical flavors of kiwi and lime, making it an excellent keto dessert to enjoy during the warmer months.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1/2 tsp lime zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup cream cheese
• 2 ripe kiwis (peeled and diced)
• 2 tbsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until light and fluffy.
3. In a separate bowl, mix almond flour, baking powder, salt, and lime zest. Gradually fold this mixture into the egg mixture.
4. Pour the batter into the prepared baking sheet and bake for 12–15 minutes, or until golden and firm.
5. Let the cake cool for a few minutes, then transfer it to a towel dusted with almond flour, removing the parchment paper.
6. For the filling, whip together the heavy cream, cream cheese, diced kiwi, and lime juice until smooth.
7. Spread the filling over the cooled cake, then carefully roll it up.
8. Refrigerate for at least 1 hour before slicing and serving.

The kiwi lime cake roll is a refreshing and tropical dessert that offers a perfect balance of tangy lime and sweet kiwi. This keto-friendly treat is light and bursting with fresh flavors, making it a great choice for spring celebrations or casual get-togethers. Its vibrant colors and delicious taste will have everyone asking for more!

Carrot Ginger Cake Roll

A great twist on a classic, the carrot ginger cake roll is a low-carb, keto-friendly version of the traditional carrot cake. The cake is made with almond flour and spiced with fresh ginger, bringing warmth and depth to the flavors. The creamy filling balances the spice of the ginger and adds a rich, comforting texture. It’s perfect for those looking for a hearty spring dessert that’s both healthy and indulgent.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup grated carrots
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup cream cheese

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large mixing bowl, beat eggs and erythritol until fluffy.
3. In a separate bowl, combine almond flour, ginger, baking powder, salt, and grated carrots. Slowly add this mixture to the egg mixture, stirring to combine.
4. Pour the batter into the prepared baking sheet and bake for 12–15 minutes, or until set and golden.
5. Let the cake cool for a few minutes, then transfer it to a towel dusted with almond flour. Remove the parchment paper.
6. For the filling, whip together heavy cream and cream cheese until smooth and creamy.
7. Spread the filling over the cooled cake, then carefully roll it up.
8. Chill for at least 1 hour before serving.

This carrot ginger cake roll brings together the richness of carrots and the warmth of ginger in a delightful, low-carb treat. The creamy filling complements the spiced cake perfectly, making it a hearty yet light dessert. This keto-friendly cake roll is ideal for springtime and perfect for those who enjoy a comforting dessert without the carbs.

Chai Spiced Cake Roll

The chai spiced cake roll offers a comforting, spiced dessert that’s perfect for cozy spring evenings. Made with a blend of aromatic chai spices, including cinnamon, cardamom, and ginger, this low-carb cake roll is rich in flavor yet light in texture. The creamy filling provides a smooth contrast to the spiced cake, making it a delightful treat for any occasion.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. In a large bowl, beat the eggs and erythritol together until fluffy.
3. In a separate bowl, combine almond flour, cinnamon, ginger, cardamom, baking powder, and salt. Fold this mixture into the egg mixture.
4. Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until golden.
5. Let the cake cool slightly, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, and vanilla extract until smooth.
7. Spread the filling over the cooled cake, then roll it up carefully.
8. Refrigerate for at least 1 hour before slicing and serving.

This chai spiced cake roll is a perfect dessert for anyone who loves the warm, aromatic flavors of chai. The spiced almond cake pairs wonderfully with the smooth, creamy filling, offering a delicious low-carb dessert that’s both comforting and indulgent. It’s a wonderful choice for spring, especially for those who appreciate the depth of spices in their sweets.

Pomegranate Citrus Cake Roll

The pomegranate citrus cake roll is a colorful and refreshing low-carb dessert with a combination of sweet pomegranate and tangy citrus flavors. The almond flour cake is light and delicate, providing the perfect backdrop for the vibrant filling, which blends pomegranate seeds and citrus zest. It’s a perfect spring dessert that’s both healthy and indulgent, ideal for any occasion.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 2 tbsp erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/4 cup heavy cream
• 1/4 cup mascarpone cheese
• 1/2 cup pomegranate seeds
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat eggs and erythritol together until fluffy.
3. In a separate bowl, combine almond flour, baking powder, salt, and orange zest. Gradually add this mixture to the egg mixture.
4. Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until golden and set.
5. Let the cake cool for a few minutes, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip together the heavy cream, mascarpone, pomegranate seeds, and lemon juice until smooth.
7. Spread the filling over the cooled cake, then carefully roll it up.
8. Refrigerate for at least 1 hour before serving.

The pomegranate citrus cake roll is a vibrant, flavorful dessert that brings the tartness of pomegranate and the brightness of citrus together in a low-carb, keto-friendly treat. It’s a refreshing way to celebrate spring with a dessert that looks as good as it tastes, offering a perfect balance of sweet and tangy flavors in every bite.

Lemon Coconut Cake Roll

The lemon coconut cake roll combines the zesty, refreshing flavor of lemon with the tropical richness of coconut. This low-carb dessert is a perfect balance of tart and sweet, with a fluffy almond flour cake and a creamy coconut filling. It’s a perfect treat for spring, offering a light, flavorful bite that’s both keto-friendly and satisfying.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tsp lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/4 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat eggs and erythritol together until light and fluffy.
3. In another bowl, combine almond flour, baking powder, salt, and lemon zest. Slowly add the dry ingredients into the egg mixture, mixing gently.
4. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until golden and firm.
5. Let the cake cool for a few minutes, then transfer it to a towel dusted with almond flour. Remove the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, and shredded coconut until smooth.
7. Spread the filling over the cooled cake, then roll it up carefully.
8. Refrigerate for at least 1 hour before slicing and serving.

The lemon coconut cake roll is an exquisite keto-friendly dessert that balances fresh citrus and creamy coconut flavors. Its fluffy texture and lightness make it the ideal treat for any spring occasion. Whether served at a brunch or as an after-dinner delight, this cake roll provides a tropical escape without the carbs.

Strawberry Rose Cake Roll

This strawberry rose cake roll is a beautiful and fragrant dessert perfect for spring. The sweet, juicy strawberries paired with the delicate floral notes of rose water create a refreshing, aromatic treat. This keto cake roll is light and airy, making it a perfect dessert for a special occasion or a spring picnic.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp rose water
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh strawberries (chopped)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until pale and fluffy.
3. In a separate bowl, combine almond flour, baking powder, and salt. Gradually fold this mixture into the egg mixture.
4. Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until golden and set.
5. Allow the cake to cool slightly, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, rose water, and lemon juice until smooth.
7. Gently fold in the chopped strawberries.
8. Spread the filling over the cooled cake, then carefully roll it up.
9. Refrigerate for at least 1 hour before serving.

The strawberry rose cake roll is a delicate and fragrant dessert that perfectly captures the essence of spring. The combination of sweet strawberries and floral rose water adds an elegant touch to the rich, creamy filling. It’s a keto-friendly treat that’s light, satisfying, and sure to impress at any spring gathering.

ineapple Coconut Cake Roll

This tropical-inspired pineapple coconut cake roll combines the sweet and tart flavor of pineapple with the creamy richness of coconut. The cake itself is light and fluffy, and the coconut filling offers a smooth, tropical twist. This keto-friendly dessert is perfect for spring or summer, evoking the flavors of a sunny tropical getaway.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup heavy cream
• 1/4 cup mascarpone cheese
• 1/2 cup chopped fresh pineapple
• 1/4 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol until light and fluffy.
3. In a separate bowl, mix almond flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, stirring gently.
4. Spread the batter evenly on the baking sheet and bake for 12-15 minutes, or until set and golden.
5. Allow the cake to cool, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip the heavy cream and mascarpone cheese until smooth. Gently fold in the chopped pineapple and shredded coconut.
7. Spread the filling over the cooled cake and carefully roll it up.
8. Refrigerate for at least 1 hour before serving.

The pineapple coconut cake roll is a tropical delight that combines fresh pineapple and coconut in a keto-friendly, low-carb dessert. Its rich, tropical flavor is lightened by the fluffy almond flour cake, making it a perfect choice for any spring or summer gathering. Whether enjoyed as a dessert or a refreshing treat, it’s a crowd-pleaser that delivers on both taste and texture.

Mocha Almond Cake Roll

The mocha almond cake roll brings together the bold flavor of coffee with the richness of almonds in a keto-friendly dessert. The cake is made with almond flour and cocoa powder, providing a soft and rich base, while the creamy coffee-infused filling adds a layer of indulgence. This dessert is perfect for coffee lovers and anyone seeking a delicious low-carb treat.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 2 tbsp cocoa powder
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp instant coffee (dissolved in 2 tbsp hot water)
• 1/2 cup heavy cream
• 1/4 cup mascarpone cheese
• 1/4 cup chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until light and fluffy.
3. In a separate bowl, combine almond flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture, stirring gently.
4. Add the vanilla extract and dissolved coffee to the batter, mixing well.
5. Pour the batter onto the baking sheet and bake for 12–15 minutes, or until the cake is set and golden.
6. Allow the cake to cool slightly, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
7. For the filling, whip together heavy cream, mascarpone cheese, and instant coffee until smooth and creamy.
8. Spread the coffee mixture evenly on the cooled cake, then carefully roll it up.
9. Refrigerate for at least 1 hour before serving.

The mocha almond cake roll is an indulgent dessert that offers a perfect blend of coffee and almond flavors. It’s a rich, satisfying treat that’s low in carbs but high in taste, making it the ideal dessert for any coffee lover. With its smooth coffee filling and almond accents, it’s a wonderful option for spring gatherings or after-dinner indulgence.

Cherry Almond Cake Roll

The cherry almond cake roll is a visually stunning and delicious dessert that combines the sweet-tart flavor of fresh cherries with the nutty richness of almonds. This keto-friendly cake roll is both light and indulgent, offering a refreshing spring treat that’s perfect for those on a low-carb diet. Its vibrant color and sweet taste make it a perfect addition to any special occasion.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp almond extract
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh cherries (pitted and chopped)
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until fluffy and pale.
3. In another bowl, mix almond flour, baking powder, and salt. Gradually fold this mixture into the egg mixture, then add almond extract.
4. Spread the batter onto the prepared baking sheet and bake for 12-15 minutes, or until golden and firm.
5. Allow the cake to cool, then transfer it to a towel dusted with almond flour. Remove the parchment paper.
6. For the filling, whip together the heavy cream and cream cheese until smooth and fluffy.
7. Gently fold in the chopped cherries and sliced almonds.
8. Spread the filling over the cooled cake, then roll it up carefully.
9. Refrigerate for at least 1 hour before serving.

The cherry almond cake roll offers a perfect combination of sweet cherries and rich almonds in a keto-friendly dessert. It’s light yet full of flavor, and its vibrant color makes it a standout addition to any spring celebration. This cake roll is sure to be a crowd favorite, delivering a delightful balance of textures and tastes in every bite.

Blueberry Lemon Cake Roll

blueberry lemon cake roll is a refreshing, fruity spring dessert that combines the tartness of lemon with the sweetness of blueberries. This keto-friendly cake is light and fluffy, with a tangy lemon flavor and juicy blueberries folded into the creamy filling. It’s an ideal dessert for anyone looking for a low-carb treat that celebrates the flavors of spring.

Ingredients:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup fresh blueberries
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
2. Beat the eggs and erythritol together until light and fluffy.
3. In a separate bowl, mix almond flour, baking powder, salt, and lemon zest. Gradually fold this into the egg mixture.
4. Pour the batter onto the baking sheet and bake for 12–15 minutes, or until golden and set.
5. Let the cake cool, then transfer it to a towel dusted with almond flour. Peel off the parchment paper.
6. For the filling, whip together heavy cream, cream cheese, lemon juice, and fresh blueberries until smooth.
7. Spread the filling over the cooled cake, then roll it up carefully.
8. Refrigerate for at least 1 hour before serving.

The blueberry lemon cake roll is a refreshing, light dessert that’s perfect for spring. The tangy lemon and sweet blueberries pair beautifully in this keto-friendly dessert, offering a satisfying and flavorful treat without the carbs. Whether served at a spring brunch or as an after-dinner treat, it’s sure to delight everyone who tastes it.

Note: More recipes are coming soon