Description
This keto carrot cake roll is a low-carb, sugar-free version of the classic dessert, filled with warm spices, tender grated carrots, and a luscious cream cheese filling. Rolled into a beautiful spiral, it’s a satisfying and guilt-free treat.
Ingredients
- For the Cake:
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup powdered erythritol or keto sweetener
- 1 tsp vanilla extract
- 3/4 cup finely grated carrots
- For the Filling:
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/3 cup powdered erythritol or keto sweetener
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together eggs, sweetener, and vanilla until smooth. Stir in grated carrots.
- In another bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- Mix the dry ingredients into the wet mixture until well combined.
- Spread batter evenly into the prepared pan and bake for 12–15 minutes, until the top is set and springs back.
- Dust a clean kitchen towel with powdered sweetener. While cake is warm, flip it onto the towel and remove parchment.
- Carefully roll the cake up in the towel from the short end and let cool completely.
- Make the Filling: Beat cream cheese, butter, sweetener, and vanilla until smooth and fluffy.
- Unroll the cooled cake and spread the filling evenly over the surface.
- Roll it back up (without the towel) and wrap in plastic wrap. Chill for at least 1 hour before slicing.
Notes
- Use freshly grated carrots for best texture and moisture.
- Add chopped nuts or shredded coconut for variety.
- A splash of heavy cream can be added to the filling for extra creaminess.
- Best served chilled or at room temperature—do not reheat.
- Freezes well—wrap tightly and thaw overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
