why make this recipe
Keto Carrot Cake Roll is a delicious treat that allows you to enjoy a classic dessert while sticking to a low-carb, keto-friendly diet. This recipe combines the natural sweetness of carrots with rich cream cheese filling, making it a perfect option for those who want to indulge without the extra carbs. It’s perfect for special occasions or as a satisfying dessert after dinner.
how to make Keto Carrot Cake Roll
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsweetened powdered erythritol
- 1 teaspoon lemon juice
Directions
- Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, erythritol, and vanilla together until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in the grated carrots.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
- While the cake is baking, prepare the filling by mixing the softened cream cheese, powdered erythritol, and lemon juice until smooth.
- When the cake comes out of the oven, let it cool for a few minutes, then carefully roll it up with the parchment paper and cool completely.
- Once cooled, unroll the cake, spread the cream cheese filling evenly, and roll it back up.
- Slice and serve.
how to serve Keto Carrot Cake Roll
You can serve the Keto Carrot Cake Roll chilled, at room temperature, or slightly warmed. It pairs well with a cup of coffee or tea. You can also decorate it with extra cream cheese frosting or a sprinkle of cinnamon for an appealing presentation.
how to store Keto Carrot Cake Roll
To store your Keto Carrot Cake Roll, wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 5 days. You can also freeze slices for later enjoyment; just thaw before serving.
tips to make Keto Carrot Cake Roll
- Make sure your cream cheese is softened to mix easily.
- Grate your carrots finely for better incorporation into the batter.
- Don’t skip the parchment paper, as it helps in rolling the cake without breaking.
- If you like nuts, consider adding chopped walnuts or pecans to the batter for extra crunch.
variation
You can experiment with adding spices like ginger or cloves for added flavor. Additionally, try using unsweetened cocoa powder to make a chocolate version of the cake roll!
FAQs
1. Can I use a different sweetener?
Yes, you can substitute erythritol with other keto-friendly sweeteners like stevia, monk fruit, or xylitol. Just adjust to taste, as some are sweeter than others.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free since it uses almond flour instead of regular flour. It’s a great option for those with gluten sensitivities.
3. How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean. Make sure not to overbake to keep it moist.
Keto Carrot Cake Roll
- Total Time: 35
- Yield: 8 servings 1x
- Diet: Keto
Description
A delicious keto-friendly dessert that combines the natural sweetness of carrots with a rich cream cheese filling.
Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup erythritol or other keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsweetened powdered erythritol
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, erythritol, and vanilla together until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Stir in the grated carrots.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
- While the cake is baking, prepare the filling by mixing the softened cream cheese, powdered erythritol, and lemon juice until smooth.
- When the cake comes out of the oven, let it cool for a few minutes, then carefully roll it up with the parchment paper and cool completely.
- Once cooled, unroll the cake, spread the cream cheese filling evenly, and roll it back up.
- Slice and serve.
Notes
Best served chilled or at room temperature. Can be decorated with additional cream cheese frosting or a sprinkle of cinnamon.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg
