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
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
Making the Carrot Cake Roll:
- 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.
- In a mixing bowl, beat the eggs and granulated erythritol (or your chosen keto-friendly sweetener) until well combined and slightly frothy.
- In another bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the egg mixture and mix until a smooth batter forms.
- Stir in the grated carrots and vanilla extract, ensuring they are evenly distributed throughout the batter.
- Pour the carrot cake batter into the prepared baking sheet and spread it out into an even layer.
- 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:
- 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:
- Once the cake is done baking, remove it from the oven and let it cool in the pan for a few minutes.
- Lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered erythritol or coconut flour.
- Carefully invert the warm cake onto the prepared towel, gently peeling off the parchment paper.
- 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:
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the cake.
- Roll the cake back up without the towel, starting at the same shorter end.
- Trim the edges for a clean look, if desired. Slice and serve your Keto Carrot Cake Roll with Cream Cheese Filling.
(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