Keto Carrot Cake Roll with Cream Cheese Frosting Filling: A Low-Carb Delight

Introduction:

Welcome to the comprehensive guide for making a Keto Carrot Cake Roll with Cream Cheese Frosting Filling—a perfect low-carb, keto-friendly dessert that combines the classic flavors of carrot cake with a creamy frosting, all while keeping carbohydrates to a minimum. This recipe is designed for those who crave a delicious treat without compromising their keto lifestyle. Follow this detailed guide for every step of the process, from ingredients and measurements to detailed instructions, nutritional information, and SmartPoints for Weight Watchers (WW) enthusiasts.

Ingredients:

For the Carrot Cake Roll:

  • Almond Flour: 1 ½ cups (A low-carb alternative to wheat flour, providing a tender and moist texture)
  • Ground Cinnamon: 2 teaspoons (For classic carrot cake flavor)
  • Ground Nutmeg: ½ teaspoon (Adds warmth and spice)
  • Baking Powder: 1 teaspoon (For leavening and a light texture)
  • Salt: ¼ teaspoon (Enhances flavor)
  • Large Eggs: 6 (Provide structure and binding)
  • Unsalted Sweet Cream Butter: ½ cup (Melted; adds richness and moisture)
  • Erythritol or Monk Fruit Sweetener: ½ cup (Granulated; low-carb sweetener to replace sugar)
  • Shredded Carrots: 1 cup (Use finely shredded for even distribution)
  • Vanilla Extract: 1 teaspoon (Adds depth of flavor)
  • Psyllium Husk Powder: 2 tablespoons (Optional; helps with texture and binding)

For the Cream Cheese Frosting Filling:

  • Cream Cheese: ½ package (4 oz), softened (Forms the base of the frosting)
  • Unsalted Butter: ¼ cup (Softened; adds creaminess and richness)
  • Erythritol or Monk Fruit Sweetener: ¼ cup (Powdered; for sweetness)
  • Vanilla Extract: 1 teaspoon (Enhances the flavor of the frosting)
  • Heavy Cream: 2 tablespoons (Optional; for a smoother consistency)

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges to make removal easier.
  1. Prepare the Carrot Cake Batter:
  • Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of almond flour, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
  • Beat Eggs and Sweetener: In a large mixing bowl, beat 6 large eggs with ½ cup of granulated erythritol or monk fruit sweetener using an electric mixer until the mixture is light and frothy.
  • Incorporate Wet Ingredients: Gradually add ½ cup of melted unsalted butter and 1 teaspoon of vanilla extract to the egg mixture. Continue to mix until well combined.
  • Combine Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing gently until a smooth batter forms.
  • Fold in Carrots: Gently fold in 1 cup of finely shredded carrots and 2 tablespoons of psyllium husk powder (if using) until evenly distributed.
  1. Bake the Cake Roll:
  • Spread Batter: Pour the batter onto the prepared jelly roll pan, spreading it evenly with a spatula.
  • Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Cool the Cake: Remove the pan from the oven and let it cool in the pan for 5 minutes. Carefully lift the parchment paper to transfer the cake to a wire rack to cool completely.
  1. Prepare the Cream Cheese Frosting Filling:
  • Beat Ingredients: In a medium bowl, beat ½ package (4 oz) of softened cream cheese with ¼ cup of softened unsalted butter using an electric mixer until smooth and creamy.
  • Add Sweetener and Vanilla: Gradually add ¼ cup of powdered erythritol or monk fruit sweetener and 1 teaspoon of vanilla extract. Beat until well combined. If desired, add 2 tablespoons of heavy cream to achieve a smoother consistency.
  1. Assemble the Carrot Cake Roll:
  • Prepare the Cake for Rolling: Once the cake is completely cool, place a large piece of parchment paper on a flat surface. Carefully invert the cake onto the parchment paper, removing the original parchment paper from the bottom of the cake.
  • Spread Frosting: Evenly spread the cream cheese frosting over the surface of the cake, leaving a small border around the edges.
  • Roll the Cake: Using the parchment paper to help, gently roll the cake into a tight log. The parchment paper will aid in the rolling process and prevent sticking.
  1. Chill and Slice:
  • Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set and the roll to firm up.
  • Slice: After chilling, unwrap the roll and slice into pieces. Serve chilled or at room temperature.
  1. Store Leftovers:
  • Refrigeration: Store leftover carrot cake roll in an airtight container in the refrigerator for up to 1 week.
  • Freezing: To freeze, wrap the roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutritional Information (per slice, assuming 12 slices total):

  • Calories: 150
  • Total Fat: 12 grams
  • Saturated Fat: 6 grams
  • Cholesterol: 75 milligrams
  • Sodium: 120 milligrams
  • Total Carbohydrates: 8 grams
  • Net Carbohydrates: 3 grams
  • Dietary Fiber: 5 grams
  • Protein: 6 grams

SmartPoints (WW):

For those on the Weight Watchers (WW) program, each slice of Keto Carrot Cake Roll is approximately 4 SmartPoints. This value may vary depending on the specific brands of ingredients used, so be sure to adjust based on your tracking.

Additional Tips:

  1. Grate Carrots Finely: Ensure the carrots are finely shredded to prevent large chunks in the cake, which helps with even baking and a smooth texture.
  2. Frosting Consistency: If the frosting is too thick, add a small amount of heavy cream to adjust the consistency. If too thin, add more powdered sweetener.
  3. Flavor Variations: Consider adding a teaspoon of ground ginger or cloves for additional spice depth, or incorporate chopped nuts for added texture.

Conclusion:

Keto Carrot Cake Roll with Cream Cheese Frosting Filling is a delicious and satisfying dessert that fits perfectly into a ketogenic diet. With its rich flavors and creamy frosting, this low-carb treat provides all the comforts of traditional carrot cake without the carbs. Follow this detailed guide to create a keto-friendly dessert that is sure to impress and delight anyone who tries it. Enjoy the flavors of classic carrot cake while staying true to your low-carb lifestyle!