Keto Carrot Cake Roll

The Keto Carrot Cake Roll with Cream Cheese Filling is a delightful dessert that brings the warm and comforting flavors of carrot cake into a keto-friendly, rollable form. This cake roll is not only delicious but also low in carbs, making it perfect for those following a ketogenic diet or anyone looking to reduce their sugar intake. The soft carrot cake sponge pairs beautifully with the creamy and tangy cream cheese filling, creating a dessert that’s both satisfying and indulgent. Let’s dive into the recipe.

Recipe: Keto Carrot Cake Roll with Cream Cheese Filling

Ingredients:

For the Carrot Cake Roll:

• 3 large eggs
• 1/3 cup granulated erythritol or your preferred keto-friendly sweetener
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup grated carrots (about 2 small carrots)
• 1/2 teaspoon vanilla extract
• Cooking spray or additional coconut oil for greasing

For the Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract

Instructions:

Making the Carrot Cake Roll:

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch rimmed baking sheet with cooking spray or coconut oil. Line it with parchment paper, leaving some overhang on the longer sides for easy rolling later.
2. In a mixing bowl, beat the eggs and granulated erythritol (or your chosen keto-friendly sweetener) until well combined and slightly frothy.
3. In another bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, and salt.
4. Gradually add the dry ingredients to the egg mixture and mix until a smooth batter forms.
5. Stir in the grated carrots and vanilla extract, ensuring they are evenly distributed throughout the batter.
6. Pour the carrot cake batter into the prepared baking sheet and spread it out into an even layer.
7. Bake in the preheated oven for 10-12 minutes, or until the cake is set and springs back when gently touched.

Preparing the Cream Cheese Filling:

8. While the cake is baking, prepare the cream cheese filling. In a mixing bowl, combine the softened cream cheese, softened unsalted butter, powdered erythritol (or your chosen keto-friendly sweetener), and vanilla extract. Mix until smooth and creamy.

Rolling the Cake:

9. Once the cake is done baking, remove it from the oven and let it cool in the pan for a few minutes.
10. Lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered erythritol or coconut flour.
11. Carefully invert the warm cake onto the prepared towel, gently peeling off the parchment paper.
12. Starting at one of the shorter ends, carefully roll the cake up with the towel, creating a spiral. Let it cool completely while rolled.

Assembling the Cake Roll:

13. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the cake.
14. Roll the cake back up without the towel, starting at the same shorter end.

Serving:

15. Trim the edges for a clean look, if desired. Slice and serve your Keto Carrot Cake Roll with Cream Cheese Filling.

Nutrition Facts:

(recipe makes about 8 servings):

• Calories: 194
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 102mg
• Sodium: 168mg
• Total Carbohydrates: 7g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 5g