Why make this recipe
Keto Carrot Cake Roll is a delightful twist on a classic dessert. It offers all the sweet and spicy flavors you love, but in a keto-friendly format. This means you can enjoy a delicious treat while staying on track with your low-carb diet. Moreover, it’s a fun dessert to make and even more enjoyable to serve at family gatherings or celebrations. Plus, the cream cheese filling adds a creamy touch that makes every bite irresistible.
How to make Keto Carrot Cake Roll
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol (or other sweetener)
- 1 cup grated carrots
- 4 ounces cream cheese, softened
- 1/4 cup unsweetened whipped cream
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and erythritol until well combined.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 15-20 minutes or until the cake is golden and set.
- While the cake cools, make the cream cheese filling by combining cream cheese, whipped cream, and vanilla extract until smooth.
- Once the cake has cooled, carefully roll it up with the parchment paper and let it set for a few minutes.
- Unroll the cake and spread the cream cheese filling evenly over it, then roll it back up without the parchment.
- Chill for at least an hour before slicing and serving.
How to serve Keto Carrot Cake Roll
Serve the Keto Carrot Cake Roll chilled, sliced into pieces. It’s perfect on its own or can be paired with a dollop of whipped cream or a sprinkle of cinnamon on top for added flavor.
How to store Keto Carrot Cake Roll
You can store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 to 5 days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag.
Tips to make Keto Carrot Cake Roll
- Ensure that the cake is completely cooled before rolling it up to prevent it from breaking.
- Use finely grated carrots for a smoother texture in the cake.
- Adjust the sweetness by adding more or less erythritol according to your taste.
Variation
You can add chopped nuts or unsweetened shredded coconut into the batter for added texture and flavor. If you like spices, adding a pinch of ginger or allspice can enhance the taste even more!
FAQs
Can I use another type of flour instead of almond flour?
Almond flour is preferred for a keto diet, but you can try coconut flour as a low-carb alternative. Just be aware that the measurements will differ.
Is this cake gluten-free?
Yes, Keto Carrot Cake Roll is gluten-free since it uses almond flour.
Can I make this recipe ahead of time?
Absolutely! You can make it a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Keto Carrot Cake Roll
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Keto
Description
A delightful keto-friendly twist on classic carrot cake, filled with cream cheese and perfect for gatherings.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol (or other sweetener)
- 1 cup grated carrots
- 4 ounces cream cheese, softened
- 1/4 cup unsweetened whipped cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and erythritol until well combined.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 15-20 minutes or until the cake is golden and set.
- While the cake cools, make the cream cheese filling by combining cream cheese, whipped cream, and vanilla extract until smooth.
- Once the cake has cooled, carefully roll it up with the parchment paper and let it set for a few minutes.
- Unroll the cake and spread the cream cheese filling evenly over it, then roll it back up without the parchment.
- Chill for at least an hour before slicing and serving.
Notes
For added texture, consider folding in chopped nuts or unsweetened shredded coconut into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American