Keto Carrot Cake Roll with Cream Cheese Frosting Filling Recipe

Introduction

Elevate your keto dessert game with our Keto Carrot Cake Roll with Cream Cheese Frosting Filling. This recipe offers a delightful twist on classic carrot cake by transforming it into a sophisticated roll, filled with creamy, tangy frosting. Ideal for special occasions or as a decadent treat, this low-carb dessert combines the warmth of spices with the richness of cream cheese, making it a perfect addition to your ketogenic meal plan. Enjoy a slice of this flavorful roll without the guilt, thanks to its keto-friendly ingredients and thoughtful preparation.

Ingredients

For the Carrot Cake Roll:

  • 1 cup (120 g) almond flour
    Provides a moist, nutty base for the cake.
  • 1/2 cup (60 g) coconut flour
    Adds structure and absorbs moisture, helping to balance the almond flour.
  • 1/2 cup (100 g) granulated erythritol or monk fruit sweetener
    Adjust the sweetness according to your preference.
  • 1 teaspoon baking powder
    Helps the cake rise and become fluffy.
  • 1/2 teaspoon ground cinnamon
    Adds warmth and spice to the carrot cake.
  • 1/4 teaspoon ground ginger
    Enhances the flavor with a hint of spice.
  • 1/4 teaspoon ground nutmeg
    Complements the cinnamon and ginger with a rich, aromatic flavor.
  • 1/4 teaspoon salt
    Balances the sweetness and enhances flavor.
  • 4 large eggs
    Provides structure and helps the cake hold together.
  • 1 cup (100 g) finely grated carrots
    Adds natural sweetness and moisture to the cake.
  • 1/2 cup (50 g) chopped walnuts or pecans
    Optional but adds a delightful crunch.
  • 1/4 cup (60 ml) unsweetened almond milk
    For moisture and to adjust the consistency of the batter.

For the Cream Cheese Frosting Filling:

  • 8 oz (225 g) cream cheese, softened
    Forms the base of the frosting, providing a creamy texture.
  • 1/4 cup (60 g) granulated erythritol or monk fruit sweetener
    Adds sweetness without the carbs.
  • 1/4 cup (60 ml) heavy cream
    Adds richness and helps to whip the frosting to a fluffy consistency.
  • 1 teaspoon vanilla extract
    Enhances the flavor of the frosting.
  • 1/4 teaspoon ground cinnamon
    Adds a hint of spice to the frosting, complementing the carrot cake.

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Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) baking sheet with parchment paper, ensuring that it extends slightly over the edges for easy removal of the cake.
  2. Prepare the Carrot Cake Batter: In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well combined.
  3. Add Wet Ingredients: In a separate bowl, whisk together the eggs and unsweetened almond milk. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
  4. Fold in Carrots and Nuts: Gently fold in the finely grated carrots and chopped walnuts or pecans (if using). Ensure the carrots and nuts are evenly distributed throughout the batter.
  5. Spread the Batter: Pour the batter onto the prepared baking sheet. Use a spatula to spread it into an even layer, ensuring it reaches the edges of the sheet.
  6. Bake the Cake: Bake in the preheated oven for 15-20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Roll: Remove the cake from the oven and let it cool in the pan for about 5 minutes. Place a clean kitchen towel on a flat surface, and dust it lightly with a small amount of powdered erythritol or coconut flour to prevent sticking. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel. Allow the cake to cool completely while rolled.
  8. Prepare the Cream Cheese Frosting: While the cake is cooling, prepare the frosting. In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually add the erythritol, heavy cream, vanilla extract, and ground cinnamon. Continue to beat until the frosting is light and fluffy.
  9. Assemble the Roll: Once the cake is completely cooled, carefully unroll it. Spread an even layer of cream cheese frosting over the surface of the cake, leaving a small border around the edges.
  10. Re-Roll the Cake: Gently roll the cake back up, using the towel to help shape it into a tight roll. Transfer the rolled cake to a serving platter or cutting board.
  11. Chill and Slice: Refrigerate the cake roll for at least 30 minutes to set the frosting and make slicing easier.
  12. Serve: Slice the cake roll into rounds and serve. Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Nutritional Information (Per Serving, based on 12 servings)

  • Serving Size: 1 slice (approximately 75 g)
  • Calories: 280
  • Protein: 6 g
  • Carbohydrates: 11 g
    • Net Carbohydrates: 6 g (subtracting fiber and sugar alcohols)
  • Fiber: 5 g
  • Sugar: 3 g
  • Fat: 24 g
    • Saturated Fat: 9 g
  • Cholesterol: 105 mg
  • Sodium: 140 mg

SmartPoints Value

  • WW Blue Plan: 8 SmartPoints per serving
  • WW Green Plan: 8 SmartPoints per serving
  • WW Purple Plan: 8 SmartPoints per serving

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Additional Information

  • Storage: Store any leftover carrot cake roll in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap or foil for up to 3 months. Thaw in the refrigerator before serving.
  • Dietary Considerations: This recipe is keto-friendly, low-carb, gluten-free, and can be made dairy-free by using vegan cream cheese and coconut cream instead of heavy cream. Ensure all ingredients used are compliant with your dietary needs.
  • Customizations: You can adjust the spices according to your preference. For a more intense carrot flavor, consider adding a small amount of finely grated ginger or nutmeg.

Tips for Perfect Carrot Cake Roll

  1. Cooling Time: Ensure the cake is completely cooled before spreading the frosting and re-rolling. This prevents the frosting from melting and ensures a clean roll.
  2. Rolling Technique: Use a clean kitchen towel to help shape the cake into a roll. Dusting the towel with powdered erythritol or coconut flour prevents sticking and helps achieve a tight roll.
  3. Frosting Consistency: Beat the frosting until it is light and fluffy. This helps it spread easily and creates a smooth layer inside the roll.
  4. Slicing: Use a sharp knife to slice the roll for clean, even pieces. A serrated knife can be particularly effective for this purpose.

Variations

  • Nut-Free Version: Omit the nuts or substitute with additional coconut flour for a nut-free option.
  • Spiced Carrot Cake: Enhance the flavor with additional spices such as cardamom or cloves for a more complex taste.
  • Fruit Add-ins: Incorporate small amounts of unsweetened dried fruit, such as raisins or chopped apricots, for added texture and flavor.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Conclusion

Keto Carrot Cake Roll with Cream Cheese Frosting Filling is a luxurious, low-carb dessert that delivers all the flavors of traditional carrot cake with a keto-friendly twist. This recipe is perfect for holiday gatherings, special occasions, or simply as an indulgent treat. With its soft, spiced cake and creamy frosting, this roll provides a satisfying and elegant way to enjoy dessert while staying true to your ketogenic diet. Whether you’re a seasoned keto baker or new to low-carb desserts, this recipe promises a delicious and visually stunning outcome.