Low Carb Vanilla Cake Roll
Indulge in a guilt-free dessert with this elegant Low Carb Vanilla Cake Roll, a perfect treat for those seeking a sugar-free, keto-friendly option. Crafted with a delicate blend of almond flour and coconut flour, this moist and tender cake boasts a light, airy texture that's flawlessly complemented by a rich, creamy vanilla filling made with whipped heavy cream and low-carb sweetener. Rolled into an eye-catching spiral and sweetened with natural alternatives like erythritol or allulose, this dessert not only satisfies your cravings but also fits seamlessly into a low-carb lifestyle. Ready in just 30 minutes of prep and cook time, this delightful cake roll is ideal for entertaining or as a special weeknight indulgence. Refrigerating it before serving ensures the perfect set for clean, beautiful slices that are as pleasing to the eye as they are to the palate.
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Ingredients
- 0.75 cup Almond flour
- 2 tablespoons Coconut flour
- 0.33 cup Sweetener (granulated, low-carb, such as erythritol or allulose)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy whipping cream
- 2 tablespoons Powdered sweetener (low-carb, such as powdered erythritol)
- 0.5 teaspoon Extra vanilla extract (for filling)
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy removal of the cake.
Step 2
In a large mixing bowl, whisk together almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined.
Step 3
In another bowl, beat the eggs using an electric mixer until frothy and light. Add the almond milk and vanilla extract, mixing until just combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, lump-free batter forms.
Step 5
Pour the batter evenly into the prepared jelly roll pan, spreading it out to create a thin layer. Use a spatula to smooth the surface.
Step 6
Bake in the preheated oven for 8-10 minutes, or until the cake is slightly golden and springs back when touched lightly in the center. Remove from the oven and let cool for 2 minutes.
Step 7
While the cake is still warm, carefully invert it onto a clean kitchen towel sprinkled lightly with powdered sweetener. Peel off the parchment paper.
Step 8
Starting from one short end, gently roll the cake (with the towel) into a tight log. Let it cool completely in this rolled position to set its shape.
Step 9
In the meantime, prepare the filling: In a mixing bowl, whip the heavy cream, powdered sweetener, and extra vanilla extract until stiff peaks form.
Step 10
Once the cake roll is fully cooled, carefully unroll it. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
Step 11
Gently roll the cake back up (without the towel) into a tight log, using the filling to help it stick together. Place seam-side down on a serving plate.
Step 12
Refrigerate for at least 1 hour before slicing and serving to allow the cake to set. Slice into 8 pieces and enjoy your low-carb vanilla cake roll!
Nutrition Facts
| Serving size | (567.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1195.1 |
| Total Fat 98.0g | 0% |
| Saturated Fat 35.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 864mg | 0% |
| Sodium 1415.8mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 5.3g | |
| Protein 43.8g | 0% |
| Vitamin D 186.0IU | 0% |
| Calcium 375.6mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 402.6mg | 0% |
Source of Calories