This keto carrot cake roll is a low-carb twist on the classic dessert—with all the warm spices, moist texture, and luscious cream cheese filling I love, but without the sugar and flour. It’s light, flavorful, and perfectly sweetened to satisfy my cravings while keeping it keto-friendly. Rolled up and sliced into elegant spirals, it’s just as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this keto carrot cake roll because it gives me all the cozy, spiced cake vibes without breaking my carb count. The almond flour and grated carrots make the cake tender and rich, while the tangy cream cheese filling adds a creamy balance in every bite. It’s great for holidays, brunches, or anytime I want a guilt-free dessert that still feels indulgent. Keto Carrot Cake Roll

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

Almond flour
Eggs
Grated carrots
Powdered erythritol or preferred keto sweetener
Coconut flour
Baking powder
Cinnamon
Nutmeg
Vanilla extract
Salt

For the Filling:

Cream cheese (softened)
Butter (softened)
Powdered sweetener
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, I whisk together eggs, sweetener, and vanilla until smooth.
I stir in the grated carrots.
In another bowl, I mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
I combine the dry ingredients with the wet and mix until well blended.
I spread the batter evenly into the prepared pan and bake for 12–15 minutes, until the top springs back lightly when touched.
I lay a clean kitchen towel flat and sprinkle it with a bit of powdered sweetener.
While the cake is still warm, I flip it onto the towel and peel off the parchment paper.
I carefully roll the cake up in the towel (starting from the short end) and let it cool completely.

For the Filling:
10. I beat together cream cheese, butter, powdered sweetener, and vanilla until smooth and fluffy.
11. Once the cake is cool, I unroll it gently and spread the cream cheese filling evenly across the surface.
12. I roll it back up (without the towel) and wrap it in plastic wrap.
13. I refrigerate the roll for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes about 8–10 slices and takes roughly 1 hour total, including cooling time. It’s perfect for special occasions or as a weekday treat to keep in the fridge.

Variations

I’ve added chopped pecans or walnuts to the batter for crunch, and sometimes I stir a little shredded coconut into the filling for extra texture. If I want a spicier version, I add a pinch of ground ginger or cloves. For an extra layer of richness, I’ve even added a splash of heavy cream to the filling.

storage/reheating

I store the carrot cake roll in the fridge, tightly wrapped, for up to 5 days. It’s best served cold or at room temperature. I don’t reheat it, but it can be frozen—just wrap tightly and thaw in the refrigerator overnight before serving. Keto Carrot Cake Roll

FAQs

Can I use pre-shredded carrots?

I prefer freshly grated carrots—they’re more moist and help the cake texture stay soft. Pre-shredded carrots are often too dry and thick.

Can I freeze the carrot cake roll?

Yes, I wrap it tightly in plastic and foil, then freeze it for up to 2 months. When I’m ready to serve, I thaw it in the fridge overnight.

What sweetener works best?

I like powdered erythritol or a monk fruit blend for a smooth, non-gritty finish—especially in the filling.

Can I make this dairy-free?

Yes, I’ve made the filling with dairy-free cream cheese and plant-based butter substitutes. It still turns out creamy and delicious.

Is this cake very sweet?

It’s lightly sweetened, just enough to bring out the warm spice flavors. I can adjust the sweetener in the filling or cake to match my preference.

Conclusion

This keto carrot cake roll is everything I want in a low-carb dessert—moist, flavorful, creamy, and beautiful to serve. It’s surprisingly simple to make and always feels like a special treat. Whether I’m baking it for a celebration or just keeping it in the fridge for those sweet moments, it’s a keto-friendly favorite I keep coming back to.