Low Carb Classic Cream Roll

Indulge guilt-free with this Low Carb Classic Cream Roll, a light and fluffy dessert that’s as elegant as it is satisfying. Made with almond flour and naturally sweetened with erythritol, this gluten-free and keto-friendly recipe is perfect for those looking to enjoy a sweet treat without sacrificing their low-carb lifestyle. The airy sponge cake is delicately rolled with a luscious, creamy filling made from whipped heavy cream, softened cream cheese, and a hint of optional lemon zest for a refreshing touch. With just 20 minutes of prep time, this dessert comes together effortlessly, featuring a show-stopping presentation that’s ideal for holidays, tea parties, or any special occasion. Whether served chilled as is or dusted with a sprinkling of powdered erythritol, this low-carb cream roll is sure to impress!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 3/4 cup Almond flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 5 large Eggs
• 1/2 cup Erythritol
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 4 ounces Cream cheese, softened
• 2 tablespoons Powdered erythritol
• 1 teaspoon Lemon zest (optional)

Directions

Step 1

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

Step 2

In a bowl, whisk together the almond flour, baking powder, and salt; set aside.

Step 3

Separate the eggs into two large bowls - whites in one, yolks in another.

Step 4

Beat the egg whites with an electric mixer until soft peaks form, then gradually add 1/4 cup erythritol and beat until stiff peaks form.

Step 5

Add the remaining 1/4 cup erythritol and vanilla extract to the egg yolks and beat until pale and thickened.

Step 6

Gently fold the almond flour mixture into the egg yolk mixture until well combined.

Step 7

Fold the stiff egg whites into the batter in three separate additions, being careful not to deflate the mixture.

Step 8

Spread the batter evenly in the prepared pan and smooth the top with a spatula.

Step 9

Bake for 12-15 minutes or until the cake is set and springs back when lightly touched.

Step 10

Meanwhile, prepare the cream filling by beating the heavy cream to soft peaks, then add softened cream cheese, powdered erythritol, and lemon zest, if using. Beat until smooth and well combined.

Step 11

Once baked, remove the cake from the oven and let it cool for 2 minutes, then gently roll the cake (while still on the parchment) from short end to short end and let it cool completely.

Step 12

Carefully unroll the cooled sponge and spread the cream filling evenly over the surface. Gently re-roll the cake without the parchment.

Step 13

Refrigerate the rolled cake for at least an hour to set before slicing and serving.

Nutrition Facts

Serving size	(832.9g)

Amount per serving	% Daily Value*
Calories	1990.9

Total Fat 179.5g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat g
Cholesterol 1295.5mg	0%
Sodium 1842.4mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 7.9g	0%
Total Sugars 8.2g
Protein 54.2g	0%

Vitamin D 205IU	0%
Calcium 412.6mg	0%
Iron 7.4mg	0%
Potassium 471.7mg	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: 64.1%

Protein: 8.6%

Carbs: 27.3%