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Keto Carrot Cake Roll Recipe

Allan
Looking for a keto dessert that doesn’t feel like a sacrifice? This Keto Carrot Cake Roll is the perfect solution, with a fluffy, spiced carrot cake wrapped around a creamy filling. It’s just like a traditional cake roll but with all the keto benefits! Perfect for any special occasion or as a guilt-free treat whenever you're craving something sweet.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • Baking sheet or jelly roll pan (10x15 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 10x15-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!