Chocolate Peanut Butter Roll, Low Carb, Gluten Free

**This post may contain affiliate links to products I love. It cost you nothing extra but I earn a small commission when you order through them. These links help support this blog.**

Thanks for visiting, please share!

This Chocolate Peanut Butter Roll is a delicous treat that is low carb, gluten free, sugar free and THM "S". Only 4 net carbs per slice

This cream filled rolled cake is one of the top sellers within my baking business. If you’re not familiar with rolled cakes,¬† then let me bring you up to speed.

These lovely cakes can come in many flavors and consist of a cake filled with a rich and creamy filling then rolled tightly to produce a beautiful spiral of cake and cream. Yum, just look at that swirl!

This recipe is just a tad bit more dense and the cake portion is thicker than the cake on traditional Swiss Rolls due to the nature of the low carb ingredients and personal preference.

Chocolate and peanut butter are a classic combo and one that has always held top spot on my list of favorite desserts. I am willing to fight someone for that last slice of this cake.

Okay, I wouldn’t really fight someone if they took the last piece, but I would totally give them mean looks, even if it was behind their back.

This Chocolate Peanut Butter Roll is a delicous treat that is low carb, gluten free, sugar free and THM "S". Only 4 net carbs per slice

Conquering the Art of the Roll….

Rolled cakes can look beautiful and they are a great way to wow your family and friends, but they can also be intimidating. The art of baking a cake and then rolling it with a filling  can take a little patience and trail and error.

However, don’t let that stop you from trying this dessert, even if you get a few cracks, it is still delicious.

Some cake batters will roll easier than others, depending on ingredients and baking times. Thankfully this recipes is one of those that rolled easier for me than others. If you over cook the cake then it may become less flexible causing cracking or possible breaking when you unroll it to add the filling.

Let me do a little disclaimer here, I have done these rolled cakes for several years so I have had lots of practice, but I would not be telling the truth if I didn’t tell that I have shed a few tears, but they always taste great and keep me trying again!

This Chocolate Peanut Butter Roll is a delicous treat that is low carb, gluten free, sugar free and THM "S". Only 4 net carbs per slice

Once you get your cake out of the oven and rolled up to cool, the recipe is one step away from done. The creamy peanut butter filling is super simple and it comes together quickly.

I make my filling while my cake is cooling on a rack, then chill it until I am ready to fill the cake.¬† If you don’t have patience and wait until the cake is cooled, then your filling will become loose and it will run out the end of your roll.

Trust me friends, you want every last drop of this peanut butter filling inside that chocolate cake, it is too good to waste! Besides, who would want to clean up that mess, right?

Once you have let your cake cool and you are ready to fill your cake, unroll it carefully. Patience is a virtue, has never been more true here you guys. Slowly unroll your cake, and if it is a bit stiff and doesn’t want to unroll completely don’t force it. Just begin adding your filling and spread it all over chocolate cake.

Cover all cake, and then begin slowly rolling your cake back up from the opposite end that your unrolled. Once end of the cake should have a natural curl to it, so begin rolling it back up starting with that end.

After your masterpiece is all rolled up, you need to chill it for a couple of hours so the filling has time to firm up. I like to wrap mine in wax paper then plastic wrap when storing it to chill.

I know it is hard to wait for dessert, believe me! But the chilling the Chocolate Peanut Butter Roll will make sure that your roll stays together and it will also make the roll slice easier.

This Chocolate Peanut Butter Roll is a delicous treat that is low carb, gluten free, sugar free and THM "S". Only 4 net carbs per slice

So, I hope you aren’t to nervous about trying your hand at this Chocolate Peanut Butter Roll, because I have total faith in you and your ability friends!

I hope that you enjoy it as much as my family does around our table. Please find me over on my social media pages and let me know what you think!

Want to pin this recipe for later? Click the imagine below to save it to your boards.

This Chocolate Peanut Butter Roll is a delicous treat that is low carb, gluten free, sugar free and THM "S". Only 4 net carbs per slice.





























Chocolate Peanut Butter Roll, Low Carb, Gluten Free
Save RecipeSave Recipe
Recipe Image


    For the Cake
  • 1 1/4 cup THM Oat Fiber (See Notes)
  • 1 1/3 cups of Sour Cream
  • 1/4 cup melted coconut oil
  • 1/2 cup Pyure or 1 cup THM Gentle Sweet
  • 1/2 cup plain whey protein
  • 1/2 cup unsweetened coco powder
  • 6 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Filling
  • 8 oz cream cheese, room temperature
  • 1/2 cup natural peanut butter
  • 1/2 cup heavy whipping cream
  • 1/3 cup Pyure Sweetener, powdered (or 2/3 cup THM Gentle Sweet)
  • 1 tsp pure vanilla
  • pinch of salt
  • **Notes: Oat fiber can have a very strong taste if you do not get a good quality brand. I have tried many and the Trim Healthy Mama brand is the mildest I have tried. I highly recommend it. If you want to try the THM Baking Blend that will work as well,


  1. Prepare your cake. In your mixing bow add in your eggs, sour cream, sweetener. Whip the mixture until light and airy.
  2. Add in your oat fiber and whey protein and the rest of your ingredients and mix really well.
  3. Line your baking sheet, or jelly roll pan, and spray it well with cooking spray.
  4. Pour your cake batter onto the pan and spread it out as evenly as you can. You really want to make sure it is an even thickness all over if possible. This will help with rolling.
  5. Bake your cake for 15 -16 minutes in a preheated 350 degree oven. Once a tooth pick comes out clean pull it out. Start checking at 12 minutes. Do not over cook the cake. It could cause it to crack or break when you roll it.
  6. Pull your cake out of the oven and flip the cake out onto a piece of wax paper. Gently peel the foil off your cake and discard. Let the cake cool for very briefly then start at one end and roll the cake up lightly into a roll shape. Set it on a cooling wrack and let it cool completely before filling.
  7. Make your filling as your cake cools. Begin by mixing all your filling ingredients together in a bowl. It helps to have your cream cheese at room temperature. Taste the mixture as you go to adjust if you would like it sweeter.
  8. Once your filling is done, place it in the fridge to chill until you are ready to fill your cake roll.
  9. To fill your roll, slowly unroll your cooled cake, making sure to exercise patience. If the cake is a little stiff and doesn't want to unroll completely don't force it. Just spread your filling all over the cake with a knife. Make sure you get some on all parts of the cake.
  10. Once you have added all your filling to the cake, start rolling it back up the opposite way your unrolled it. You will be able to see the center of the roll as it will naturally curl inward. Start rolling with that end.
  11. Roll the cake back up as tightly as your can, if it cracks some don't worry, it will hold together with the filling once you chill it.
  12. Once you have it roll up, wrap it in wax paper and foil and chill in the fridge until the filing is set. I like to chill mine for 2 to 3 hours. You can speed things up by using the freezer, just be careful not to freezer it.


This roll should yield 10-12 slices. Nutritional information per slice: Calories: 327, Fat: 26 grams, Carbs: 8 grams, Fiber: 4 grams, Net Carb: 4 grams, Protein: 12 grams, Sodium: 246 grams.










  1. Shirley Moore says:
    I have the THM baking blend, but not whey protein. Am I subbing 1:1? Thanks for this awesome recipe. I am one of those that runs from making a roll cake, but I think I will have to try this one!
    • Keri Bucci says:
      Shirly, I have never used the THM baking blend in this recipe so I am not sure how it will turn out. The baking blend will have different properties from the oat fiber so I don't know how it will roll but if you are going to sub I would try the 1:1, but like I said I haven't tried it so not sure of results, sorry. Happy Rolling!
    • Keri Bucci says:
      I don't but I will work on that some time and see if I can come up with an alternative to the rolling. That's a great idea. :)
  2. Kim | Low Carb Maven says:
    What a beautiful looking roll - and chocolate and peanut butter are a winning combination. I love the fine texture that oat fiber can give to baked goods and I agree that it can taste strong at times. I'll have to try the THM brand and see how it compares. BTW, these photos are gorgeous. Thanks for the recipe and the nutritional info!
  3. Karen says:
    This looks amazing! Could you tell me what the whey protein does? I see the cost of protein powder and I really cannot afford it. I do have the oat fiber and THM baking blend. Can something else be used or substituted for the whey protein?
    • Keri Bucci says:
      Hi Karen, you can sub the whey protein with the baking blend. I like that it adds more protein to the "snack" and protein powder helps the texture of the cake so that may vary slightly, but it should be fine without it. Thanks for coming by, hope you enjoy it!

I would love to hear from you!