Looking for a keto dessert that doesn’t feel like a sacrifice? This Keto Carrot Cake Roll has a fluffy, spiced carrot cake wrapped around a creamy filling—just like a traditional cake roll, but with all the keto perks! Perfect for any special occasion or to simply treat yourself without guilt.
Equipment Needed
- Baking sheet or jelly roll pan (10×15 inches)
- Parchment paper
- Electric mixer
- Cooling rack
- Clean kitchen towel
Ingredients
For the Carrot Cake
- ¾ cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger powder
- Pinch of salt
- 3 large eggs, room temperature
- ½ cup granulated erythritol (or preferred keto sweetener)
- ½ cup shredded carrot (about 1 medium carrot)
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol (or sweetener of choice)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper extends over the edges for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger powder, and salt. Set aside.
3. Mix the Wet Ingredients
In a large mixing bowl, beat the eggs and granulated erythritol until light and fluffy, about 3-4 minutes. Mix in the vanilla extract and shredded carrot until well combined.
4. Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture until well incorporated, but be careful not to overmix as you want the batter to stay light.
5. Bake the Cake
Spread the batter evenly over the prepared jelly roll pan, using a spatula to smooth it out. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
6. Roll the Cake
While the cake is still warm, carefully lift it out using the parchment paper. Place it on a clean kitchen towel and gently roll it up from one short end to the other, towel and all. Let it cool completely, about 30 minutes. This rolling step helps the cake hold its shape without cracking when filled.
7. Prepare the Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese, powdered erythritol, butter, and vanilla extract until smooth and creamy.
8. Fill the Cake
Once the cake is completely cooled, unroll it gently. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake up again, this time without the towel.
9. Chill and Slice
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to help it set. When ready to serve, slice into 1-inch pieces and enjoy!
Tips for the Perfect Cake Roll
- Squeeze Out Moisture: If your shredded carrot is very moist, lightly squeeze it to remove excess water.
- Don’t Overbake: Carrot cake can dry out easily, so keep an eye on it while baking.
- Use Room-Temperature Cream Cheese: This ensures the filling is smooth without lumps.
Storage
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze individual slices by wrapping them in plastic wrap and storing them in a freezer bag for up to 1 month.
FAQs
Can I use coconut flour only instead of almond flour?
Almond flour provides the best texture, but if you need a nut-free option, use only ¼ cup coconut flour.
Is this recipe diabetic-friendly?
Yes! The keto-friendly sweeteners make it low in carbs and suitable for most diabetics. Just be sure to calculate your own macros.
What if my cake cracks while rolling?
Small cracks can be hidden with a bit of extra filling, or you can add a powdered sweetener dust on top for a decorative look.
Nutrition (per slice, serves 10)
- Calories: 180
- Fat: 16g
- Protein: 5g
- Net Carbs: 3g
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