Looking for a soft, fluffy, and richly custardy roll bread that brings all the bold flavor of classic Asian wool roll desserts—without flour, sugar, or unnecessary carbs? This Low-Carb Wool Roll Bread with Custard Filling is exactly what you need. With its tender almond flour sponge, silky mascarpone-infused filling, and signature golden finish, this keto version delivers all the richness of your favorite rolled treat—in a grain-free, gluten-free, dairy-friendly format.
Perfect for post-dinner cravings , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, this low-carb roll uses simple ingredients like powdered erythritol, crushed pork rinds, and unsweetened almond milk to bring bold Mediterranean-meets-East Asian comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, handheld baked goods with depth and crunch, this wool roll bread will quickly become a go-to dessert in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto wool roll bread from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, fudgy, custard-stuffed bliss!
Why You’ll Love This Low-Carb Wool Roll Bread
This isn’t just any old cake—it’s a sweet-custardy-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus cooling time)!
Here’s why it stands out:
- 🥛 Bold custard layer : Made with creamy mascarpone or egg-based custard for natural sweetness and savoriness.
- 🍞 Tender sponge crust : Mimics traditional rolled cake without wheat or grains.
- 🥣 Easy to make : Just mix, spread, roll, and chill—no fancy tools required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this keto wool roll bread will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Sponge Layer:
- 4 large eggs
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/4 cup almond flour or coconut flour
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Lemon zest or cinnamon for exotic contrast
Pro Tip: Add 1 tbsp mashed banana or pumpkin puree for fall-inspired warmth.
For the Custard Filling:
- 8 oz softened mascarpone cheese or cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup heavy cream or coconut cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Zest of 1 lemon or orange extract (for brightness lift)
Tip: Use stevia drops if preferred over powdered sweetener.
Final Assembly:
- Whipped cream or coconut whipped cream
- Crushed pecans or cacao nibs
- A few drops of stevia or lemon juice for brightness
- Fresh mint leaves or edible gold dust for festive flair
Pro Tip: Drizzle with melted dark chocolate or sprinkle cinnamon for extra decadence.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease an 8×8-inch baking dish or line with parchment paper or silicone liners for easier removal.
Pro Tip: Use a jelly roll pan or thin metal tray for best rolling results.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour or coconut flour
- Powdered sweetener
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Beat Eggs for Lightness
In a separate bowl, beat eggs and sweetener using an electric mixer until light and airy (about 3–5 minutes ).
Add vanilla extract and fold gently into the dry mixture.
Pro Tip: Don’t overmix—keep some texture for visual appeal.
Step 4: Spread Onto Pan and Bake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake at 350°F (175°C) for 12–15 minutes , or until lightly golden and springy to the touch.
Let cool completely before rolling.
Step 5: Prepare the Custard Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Tip: Add lemon zest last to preserve aroma and freshness.
Step 6: Roll and Chill
Place the cooled sponge on a clean towel or parchment paper.
Gently peel off the parchment from the bottom.
Spread the custard filling evenly across the surface, leaving a small border around the edges.
Using the towel as support, slowly roll the sponge into a log.
Wrap tightly in plastic wrap and refrigerate for at least 2–4 hours , or overnight for best texture.
Step 7: Garnish and Serve!
Once chilled, unwrap and place on a serving platter.
Top with:
- Extra whipped cream or mascarpone dollop
- Toasted pecan slices or cacao nibs
- Orange zest or mint leaves for freshness
- A drizzle of balsamic glaze or honey substitute
Serve cold or at room temperature with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a handheld wrap for fusion flair
Enjoy every soft, nutty bite of your Wool Roll Bread with Custard Filling !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~7 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Wool Roll Bread
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the roll firm and prevents melting during slicing.
- Layer flavors early and late – Helps build complex taste during cooling and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bowl
Chill the mixture and roll into cold bites for grab-and-go snacks.
Chocolate Custard Twist
Add cocoa powder to the filling and layer with chocolate ganache.
Vegan Option
Use blended tofu “cheese” and plant-based custard for dairy-free magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Lemon Ricotta Version
Replace mascarpone with ricotta and add lemon zest for Italian warmth.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and pork rinds for keto compliance.
How do I store leftover roll bread?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of custard works best?
Mascarpone gives the richest flavor; vegan custard also works well for dairy-free versions.
Can I freeze this roll bread?
Yes! Wrap tightly in parchment and plastic wrap before freezing for best texture.
Why This Recipe Works So Well
This Wool Roll Bread with Custard Filling works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based bases without gluten.
- The mascarpone adds silkiness and protein power , balancing the richness naturally.
- And the custard melts into a golden blanket , completing the European-Asian fusion experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto roll bread beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm roll slices and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and digestion.
Almond Flour
Rich in vitamin E and magnesium—supports heart health and satiety.
Egg Whites / Herbs
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Rolled Dessert Lovers
This Wool Roll Bread with Custard Filling proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature creamy finish, it’s the kind of treat that turns a simple sponge roll into something magical—even without sugar or starchy coatings.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this roll bread deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
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Wool Roll Bread with Custard Filling – Soft, Sweet & Perfectly Low-Carb!
- Total Time: 52 mins
Description
Soft, stretchy, and filled with silky custard — this keto wool roll bread is a low-carb twist on the popular Asian dessert roll, perfect for breakfast or as a sweet snack!
Ingredients
For the Wool Roll Bread (Keto):
2 large eggs
¼ cup almond flour
2 tbsp coconut flour
¼ tsp baking powder
Pinch of salt
¼ cup heavy cream or unsweetened almond milk
2 tbsp melted butter or coconut oil
¼ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
Optional: sesame seeds or cinnamon for topping
For the Custard Filling:
4 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Pinch of salt
Optional: ¼ tsp ground turmeric or 1 egg yolk for golden color
Instructions
Make the Bread Dough:
Preheat oven to 350°F (175°C) .
In a bowl, mix almond flour , coconut flour , baking powder , and salt .
In another bowl, whisk eggs , heavy cream , melted butter , powdered sweetener , and vanilla until smooth.
Gradually mix wet ingredients into dry until just combined. The dough should be thick but spreadable.
Spread batter into a thin rectangle on parchment-lined tray or silicone mat (about ¼-inch thick). Bake for 10–12 minutes until lightly golden.
Make the Custard Filling:
In a bowl, beat cream cheese until smooth.
Add heavy cream , powdered sweetener , vanilla , and salt . Mix well until thick and creamy.
Optional: Stir in a dash of turmeric or egg yolk for classic custard color.
Assemble the Wool Roll:
Once the bread layer is baked and cooled slightly, spread the custard filling evenly over the top.
Using the parchment paper, gently roll the bread like a jelly roll — starting from one long side.
Wrap tightly and chill in the fridge for at least 30 minutes to firm up before slicing.
Serve:
Slice into rounds or pinwheels and enjoy your soft, custard-filled keto wool roll!
Optional: Dust with powdered sweetener or drizzle with melted sugar-free chocolate.
- Prep Time: 10 mins
- Chill Time: 30 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 8 slices
- Calories: 160
- Fat: 12g
- Carbohydrates: 4g
- Protein: 6g