Keto Classic Cream Roll

Indulge in the decadent, guilt-free delight of this Keto Classic Cream Roll, a low-carb twist on a beloved dessert favorite. With its light and fluffy almond flour-based sponge cake, delicately sweetened with erythritol, and a rich whipped cream filling, this recipe is perfectly crafted for those embracing a keto lifestyle. Featuring the perfect balance of coconut flour and xanthan gum for structure, this gluten-free treat captures the essence of a traditional cream roll without the carb overload. Ready in just 40 minutes, this easy, crowd-pleasing dessert is ideal for celebrations, afternoon tea, or whenever you crave a touch of indulgence while staying on track. Refrigerate before slicing to achieve beautifully spiraled slices that are as visually stunning as they are delicious!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 10

Ingredients

• 0.75 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Xanthan gum
• 0.25 teaspoon Salt
• 5 large Eggs
• 0.75 cup Erythritol
• 1 teaspoon Vanilla extract
• 1.5 cups Heavy whipping cream
• 4 tablespoons Powdered erythritol
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt until well combined.

Step 3

Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in another bowl.

Step 4

Using an electric mixer, beat the egg whites on high speed until soft peaks form. Gradually add the erythritol, continuing to beat until stiff peaks form.

Step 5

In the bowl with the egg yolks, add vanilla extract and mix until smooth. Gently fold this mixture into the egg whites.

Step 6

Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Step 7

Spread the batter evenly on the prepared baking sheet, smoothing the top with a spatula.

Step 8

Bake in preheated oven for 10-15 minutes, or until the top is lightly golden and the cake springs back when touched.

Step 9

While the cake bakes, prepare the filling. In a large mixing bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.

Step 10

Once the cake is done, remove from oven and let it cool 5 minutes. Lay a clean kitchen towel over the cake and gently roll the cake up with the towel, starting from the shorter side. Allow it to cool completely.

Step 11

When completely cooled, unroll the cake and spread the whipped cream filling evenly over it. Roll the cake back up, without the towel.

Step 12

Refrigerate the roll for at least 1 hour to set before slicing and serving.

Nutrition Facts

Serving size	(943.6g)

Amount per serving	% Daily Value*
Calories	2068.7

Total Fat 182.0g	0%
Saturated Fat 84.5g	0%
Polyunsaturated Fat g
Cholesterol 1290mg	0%
Sodium 1544.6mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 14.8g	0%
Total Sugars 5.8g
Protein 49.8g	0%

Vitamin D 205IU	0%
Calcium 298.7mg	0%
Iron 7.8mg	0%
Potassium 459mg	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: 56.9%

Protein: 6.9%

Carbs: 36.2%