Sugar-Free Vanilla Cake Roll

Delight in the light and luscious flavors of this Sugar-Free Vanilla Cake Roll, a guilt-free dessert that’s as beautiful as it is delicious. This low-carb recipe combines the nutty richness of almond flour and coconut flour with the natural sweetness of erythritol, making it the perfect choice for anyone following a sugar-free or keto lifestyle. The airy sponge cake is skillfully rolled with a decadent whipped cream filling, infused with hints of pure vanilla. Masterfully crafted by gently folding whipped egg whites into the batter, the cake achieves a soft and fluffy texture without the need for traditional sugar or gluten. Perfect for elegant gatherings or a comforting treat, this versatile recipe is not only gluten-free and sugar-free but also surprisingly easy to prepare. Serve it chilled to fully appreciate its velvety filling and melt-in-your-mouth goodness!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 5 Eggs (separated)
• 0.5 cup Granulated erythritol
• 3 tablespoons Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 1 cup Heavy whipping cream (for filling)
• 2 tablespoons Powdered erythritol (for filling)
• 1 teaspoon Vanilla extract (for filling)

Directions

Step 1

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

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks with granulated erythritol using an electric mixer on high speed until the mixture is pale and thick, about 2-3 minutes.

Step 4

Add the unsweetened almond milk and vanilla extract to the egg yolk mixture and mix until combined. Then, gently fold in the dry ingredients until smooth.

Step 5

In a separate clean bowl, beat the egg whites on medium-high speed until stiff peaks form.

Step 6

Carefully fold the whipped egg whites into the batter in three additions, using a spatula to maintain as much air as possible.

Step 7

Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula.

Step 8

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

Step 9

While the cake is baking, prepare a clean kitchen towel and dust it lightly with almond flour.

Step 10

Once baked, immediately invert the cake onto the prepared towel. Remove the parchment paper and starting at the shorter end of the cake, gently roll it up in the towel. Allow the rolled cake to cool completely.

Step 11

While the cake is cooling, make the filling. In a large bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.

Step 12

Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the cake surface, leaving a small border around the edges.

Step 13

Gently re-roll the cake without the towel, using the whipped cream filling to hold it together.

Step 14

Transfer the cake roll to a serving platter. For a neat presentation, trim the ends, if desired.

Step 15

Refrigerate for 1 hour before serving to set the filling and improve texture. Slice and serve chilled.

Nutrition Facts

Serving size	(771.2g)

Amount per serving	% Daily Value*
Calories	1844.8

Total Fat 161.6g	0%
Saturated Fat 68.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1198.1mg	0%
Sodium 1517.2mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 13.5g
Protein 60.0g	0%

Vitamin D 253.1IU	0%
Calcium 587.3mg	0%
Iron 8.9mg	0%
Potassium 553.9mg	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: 63.4%

Protein: 10.5%

Carbs: 26.2%