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Keto Carrot Cake Roll
Ingredients:
For the cake roll:
- 4 large eggs, separated
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol (or sweetener of choice)
- 1/4 cup grated carrots
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For the filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides to make it easier to lift the cake out later.
- Make the cake batter: In a large mixing bowl, beat the egg yolks, vanilla extract, and granulated erythritol until light and fluffy. In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the egg yolk mixture and mix until well combined. Stir in the grated carrots.
- Whip the egg whites: In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no streaks remain.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes or until the cake is set and lightly golden brown on top.
- Prepare the filling: While the cake is baking, prepare the filling. In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
- Assemble the cake roll: Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. While still warm, carefully lift the cake out of the pan using the parchment paper overhang. Place the cake onto a clean kitchen towel dusted with powdered erythritol. Gently roll up the cake along with the towel, starting from one of the short ends. Let the cake cool completely while rolled up.
- Fill the cake: Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. If desired, sprinkle chopped nuts over the filling. Carefully roll the cake back up, this time without the towel.
- Chill and serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1-2 hours before serving to allow the filling to set. Slice and serve chilled.