Description
A delicious keto-friendly dessert that combines the natural sweetness of carrots with a rich cream cheese filling.
Ingredients
Scale
- 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