Keto Blueberry Roll

Indulge in the guilt-free decadence of this Keto Blueberry Roll, a low-carb dessert that combines fluffy almond and coconut flour cake with a luscious cream cheese filling and bursts of fresh blueberries. Perfectly sweetened with keto-friendly erythritol, this sugar-free treat features a light, airy texture and a vibrant pop of berry flavor in every bite. Ideal for keto dieters and gluten-free eaters, this dessert is surprisingly easy to make, complete with a satisfying swirl that’s as beautiful as it is delicious. Whether you’re hosting a gathering or simply treating yourself, this impressive, refrigerate-to-set dessert is destined to be your new go-to for satisfying sweet cravings without breaking ketosis. Enjoy this elegant dessert chilled for maximum flavor and freshness!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Granulated erythritol
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 8 ounces Cream cheese
• 0.5 cup Powdered erythritol
• 0.25 cup Unsweetened heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

Step 2

In a large bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt.

Step 3

In a separate bowl, beat the eggs thoroughly. Add in almond milk and vanilla extract, then whisk until well combined.

Step 4

Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.

Step 5

Pour the batter into the prepared pan, spreading it evenly to the edges.

Step 6

Bake for 15-20 minutes, or until the cake is slightly golden and springs back when touched.

Step 7

While the cake is baking, prepare the filling: Beat the cream cheese until smooth. Gradually mix in powdered erythritol, then add the heavy cream and continue to beat until creamy and smooth.

Step 8

Remove the cake from the oven and allow it to cool for a few minutes. Carefully roll the cake in the parchment paper from the short side, creating a roll. Allow it to cool completely while rolled up.

Step 9

Once cooled, gently unroll the cake. Spread the cream cheese mixture evenly over the surface. Sprinkle fresh blueberries across the filling evenly.

Step 10

Carefully re-roll the cake, peeling away the parchment paper as you go.

Step 11

Transfer the keto blueberry roll to a serving plate, seam side down. Cover with plastic wrap and refrigerate for at least one hour to set.

Step 12

Slice and serve chilled. Enjoy your Keto Blueberry Roll!

Nutrition Facts

Serving size	(1160.6g)

Amount per serving	% Daily Value*
Calories	2364.1

Total Fat 196.8g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1040.1mg	0%
Sodium 2161.4mg	0%
Total Carbohydrate 308.2g	0%
Dietary Fiber 31.3g	0%
Total Sugars 34.1g
Protein 78.6g	0%

Vitamin D 207.9IU	0%
Calcium 907.1mg	0%
Iron 11.3mg	0%
Potassium 952.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 9.5%

Carbs: 37.2%