Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Assembly Time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 10 slices
Difficulty Level: Intermediate
Cuisine: American
Ingredients
For the Cake
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup keto-friendly granulated sweetener
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 2 tablespoons melted butter
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered keto sweetener
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Optional Garnish
- Chopped pecans
- Keto powdered sweetener for dusting
- Cinnamon sprinkle
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet (10×15 inches)
- Parchment paper
- Cooling rack
- Clean kitchen towel
- Spatula
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a jelly roll pan or baking sheet with parchment paper. Lightly grease the parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Salt
Mix thoroughly to ensure even distribution of the spices and leavening agents.
Step 3: Prepare the Batter
In a large mixing bowl, beat the eggs and keto sweetener using an electric mixer on medium-high speed for about 3 to 4 minutes. The mixture should become pale, fluffy, and slightly thickened.
Add:
- Vanilla extract
- Melted butter
Mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture. Stir gently until combined.
Fold in the grated carrots using a spatula. Avoid overmixing, as this can reduce the cake’s light texture.
Step 4: Bake the Cake
Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the surface.
Bake for 13 to 15 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
Step 5: Roll the Cake
While the cake is still warm, carefully turn it onto a clean kitchen towel dusted lightly with keto sweetener.
Peel away the parchment paper.
Starting from one short end, gently roll the cake together with the towel. This step helps train the cake to hold its rolled shape later.
Allow the rolled cake to cool completely for approximately 1 hour.
Step 6: Make the Filling
In a mixing bowl, beat the softened cream cheese until smooth.
Add:
- Powdered keto sweetener
- Heavy whipping cream
- Vanilla extract
Beat until creamy and fluffy.
The filling should be smooth enough to spread easily but thick enough to stay in place.
Step 7: Fill and Re-Roll
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly across the surface, leaving about half an inch around the edges.
Gently roll the cake back up without the towel.
Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes before slicing.
Step 8: Garnish and Serve
Remove the cake roll from the refrigerator.
Dust lightly with keto powdered sweetener if desired.
Sprinkle with chopped pecans or a light touch of cinnamon for extra flavor and presentation.
Slice into 10 even portions and serve chilled.
Recipe Intensity Levels
Preparation Intensity: Medium
The recipe requires careful mixing, rolling, cooling, and filling techniques, making it slightly more advanced than a standard cake.
Cooking Intensity: Easy
Baking time is short, and the cake cooks evenly without complicated techniques.
Skill Level Intensity: Intermediate
Rolling the cake while warm requires gentle handling, but following the instructions carefully ensures success.
Tips for Success
- Use finely grated carrots for the best texture.
- Roll the cake while warm to prevent cracking.
- Allow the cake to cool completely before adding filling.
- Use room-temperature cream cheese for a smooth filling.
- Chill before slicing for cleaner, more professional-looking pieces.
- Store leftovers refrigerated to maintain freshness.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap individual slices tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Nutrition Information
Per Serving (1 Slice)
- Calories: 235
- Total Fat: 20g
- Saturated Fat: 7g
- Protein: 8g
- Total Carbohydrates: 9g
- Dietary Fiber: 4g
- Net Carbs: 5g
- Sugars: 3g
- Sodium: 180mg
- Cholesterol: 95mg