Description
Delicious and simple Keto Carrot Cake Roll that offers the flavors of traditional carrot cake without the carbs and sugar.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol or preferred sweetener
- 1 teaspoon vanilla extract (for filling)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
- In a bowl, mix almond flour, baking powder, cinnamon, nutmeg, and salt together.
- In another bowl, whisk the eggs with erythritol and vanilla extract until smooth.
- Combine the wet and dry ingredients, then fold in the grated carrots.
- Spread the batter evenly onto the prepared baking sheet and bake for 15-20 minutes until set.
- Once baked, immediately turn the cake onto a clean kitchen towel, remove the parchment paper, and roll it up with the towel. Let it cool.
- For the filling, beat together the cream cheese, powdered erythritol, vanilla extract, and lemon juice until smooth.
- Unroll the cooled cake, spread the filling evenly, and carefully roll it back up.
- Refrigerate for at least 30 minutes before slicing. Enjoy your keto carrot cake roll!
Notes
Grate carrots finely and let the cake cool completely before adding the filling to avoid melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American