Paleo Classic Cream Roll

Indulge in the decadence of a **Paleo Classic Cream Roll**, a grain-free and refined sugar-free take on the traditional dessert. This light and airy roll features a sponge-like cake made from a wholesome blend of almond and coconut flour, naturally sweetened with honey, and enriched with vanilla extract for a flavorful base. The creamy filling, crafted from full-fat coconut milk and a touch of maple syrup, is luxuriously smooth and lightly sweet, making it the perfect complement to the tender cake layer. Rolled to perfection and set in the fridge for a delightful texture, this dessert is ideal for those embracing a paleo lifestyle or anyone seeking a healthier twist on classic sweets. With a prep time of just 20 minutes and a stunning presentation, this dessert is perfect for special occasions or as an everyday treat that doesn’t sacrifice flavor or elegance!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Honey
• 1 teaspoon Vanilla extract
• 2 tablespoons Coconut oil (melted)
• 1 cup Full-fat coconut milk
• 1 teaspoon Gelatin
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it with a bit of coconut oil.

Step 2

In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Set aside.

Step 3

In a separate large bowl, beat the eggs using an electric mixer on high speed until they are pale and fluffy, about 5 minutes.

Step 4

Gradually add honey while beating at low speed, then mix in vanilla extract and melted coconut oil until well combined.

Step 5

Gently fold in the dry ingredient mixture into the wet ingredients, stirring until just combined (do not overmix).

Step 6

Pour batter onto the prepared baking sheet, spreading it evenly with a spatula to form a rectangular shape.

Step 7

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

Step 8

Remove from oven and let it cool for a few minutes. While still warm, carefully roll the cake with the parchment paper starting from one short end to form a roll. Let it cool completely in this rolled shape to maintain its structure.

Step 9

For the filling, heat the coconut milk in a small saucepan over medium heat. Stir in the gelatin until dissolved, then add maple syrup and mix well. Refrigerate the mixture until it thickens to a spreadable consistency.

Step 10

Unroll the cooled cake gently and spread the filling evenly over it. Carefully re-roll the cake (without the parchment paper this time).

Step 11

Place the roll seam-side down on a serving platter. Refrigerate for at least 1 hour to set.

Step 12

Slice and serve your Paleo Classic Cream Roll.

Nutrition Facts

Serving size	(741.5g)

Amount per serving	% Daily Value*
Calories	2164.4

Total Fat 153.7g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 1566.0mg	0%
Total Carbohydrate 170.5g	0%
Dietary Fiber 21.7g	0%
Total Sugars 138.2g
Protein 54.7g	0%

Vitamin D 164IU	0%
Calcium 365.3mg	0%
Iron 16.0mg	0%
Potassium 1075.3mg	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: 60.6%

Protein: 9.6%

Carbs: 29.9%