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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.
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My Personal Experience
I’ve made this Keto Carrot Cake Roll several times, and it’s always a hit! The fluffy carrot cake and creamy filling balance so well, and it’s the perfect keto-friendly dessert. Rolling it up with a towel to cool is a great trick to prevent cracks, and it always results in a beautifully rolled cake. The sweet cream cheese filling inside is what really makes it irresistible. I love making this for special occasions or just to satisfy my sweet tooth without the carbs!
Why You’ll Love This Recipe
This Keto Carrot Cake Roll has everything you want in a dessert—rich flavor, smooth texture, and the satisfaction of a traditional carrot cake, but without the sugar. The cream cheese filling adds a deliciously tangy contrast to the soft, spiced cake. It’s also a perfect make-ahead treat that’s guaranteed to impress at parties or just when you’re in the mood for a special keto indulgence.
Tools You’ll Need to Create the Perfect Keto Carrot Cake Roll
Baking Sheet or Jelly Roll Pan (10×15 inches):
This pan is your secret weapon for achieving a perfectly even cake layer. The raised edges are like a built-in safety net, keeping your batter in place as it bakes into a flawless, thin sheet. I love how versatile this pan is—great for not just cakes but also roasting veggies or making keto-friendly snacks. Once I got one, I couldn’t imagine baking without it!
Parchment Paper:
Trust me, this is a game-changer. It’s not just about keeping the cake from sticking; it’s about making sure you can lift and roll the delicate carrot cake layer without breaking a sweat. I always keep a roll handy for baking—less cleanup and zero sticking disasters!
Electric Mixer:
Whether you’re going for a hand mixer or a stand mixer, this tool makes all the difference. Beating the eggs and erythritol into a fluffy, airy mixture sets the stage for a cake that’s both light and tender. I used to whisk everything by hand—until I borrowed a friend’s mixer once and never looked back.
Cooling Rack:
Here’s the thing: letting your cake cool evenly is non-negotiable. The cooling rack keeps the cake elevated, so air can circulate all around and prevent any dreaded sogginess. I remember thinking this was an unnecessary tool—until my first cracked cake from cooling it on the pan. Lesson learned!
Clean Kitchen Towel:
This might seem old-fashioned, but it’s the unsung hero of this recipe. A soft, clean towel helps you gently roll up the warm cake without a single crack. It’s like a baking hug for your dessert. Bonus: it makes you feel like a pro when you pull off that perfect roll.
With these tools on hand, you’ll be ready to tackle this Keto Carrot Cake Roll like a seasoned baker. Each one plays its part in ensuring your masterpiece turns out as stunning as it is delicious!
What You’ll Need & Easy Substitutions
For the Carrot Cake:
• ¾ cup almond flour – This gives the cake its light and fluffy texture. You can use coconut flour as a substitute, but only 2 tbsp due to its absorbency.
• 2 tbsp coconut flour – Works as a thickener.
• 1 tsp baking powder – To help the cake rise.
• 1 tsp cinnamon – Adds warmth and flavor.
• ½ tsp nutmeg – For a hint of spice.
• ¼ tsp ginger powder – Complements the cinnamon and nutmeg perfectly.
• Pinch of salt – Balances the sweetness.
• 3 large eggs, room temperature – Eggs help with structure and moisture.
• ½ cup granulated erythritol – A keto-friendly sweetener. You can swap it for another sweetener of your choice, but granulated works best in this recipe.
• ½ cup shredded carrot – About 1 medium carrot. Shredded finely gives the cake great texture.
• 1 tsp vanilla extract – For flavor depth.
For the Cream Cheese Filling:
• 8 oz cream cheese, softened – Make sure it’s soft for smooth filling.
• ¼ cup powdered erythritol – Helps sweeten the filling.
• 2 tbsp unsalted butter, softened – Adds richness.
• 1 tsp vanilla extract – To flavor the filling.
Cooking Instructions: From Prep to Plate
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.
How to Store Your Dish for Maximum Freshness
- 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.
Your Questions Answered: FAQ Section
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
Keto Carrot Cake Roll Recipe
Equipment
- Baking sheet or jelly roll pan (10×15 inches)
- Parchment Paper
- Electric Mixer
- Cooling rack
- Clean kitchen towel
Ingredients
For the Carrot Cake:
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger powder
- Pinch of salt
- 3 large eggs
- 1/2 cup granulated erythritol
- 1/2 cup shredded carrot
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup powdered erythritol
- 2 tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it extends over the edges for easy removal.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger powder, and salt. Set aside.
- 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.
- Gently fold the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix to keep the batter light.
- Spread the batter evenly onto the prepared jelly roll pan and smooth it out with a spatula. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, carefully lift it 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.
- In a medium bowl, beat together the softened cream cheese, powdered erythritol, butter, and vanilla extract until smooth and creamy.
- Once the cake is completely cooled, unroll it gently and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. When ready to serve, slice into 1-inch pieces and enjoy!
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