🥕 Keto Carrot Cake Roll
A soft, warmly spiced almond-flour carrot cake wrapped around a rich, silky cream cheese filling. It’s a delicious low-carb dessert that feels indulgent without traditional sugar.
Servings: 10 slices
Prep Time: 25 minutes
Bake Time: 12–15 minutes
Chill Time: 1–2 hours
Net Carbs: approximately 4g per slice, depending on the brands and ingredients used
Ingredients
For the Carrot Cake
- 1 cup finely grated carrot, squeezed gently to remove excess moisture
- 4 large eggs, room temperature
- ½ cup granulated keto sweetener such as allulose or erythritol
- 1 teaspoon vanilla extract
- 1 cup finely ground almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons melted butter or coconut oil
For the Cream Cheese Filling
- 8 oz (225g) full-fat cream cheese, softened
- 3 tablespoons powdered keto sweetener
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons finely chopped pecans, optional
Instructions
- Prepare the Oven
Preheat the oven to 350°F (175°C).
Line a 10 × 15-inch jelly-roll pan with parchment paper. Lightly grease the parchment so the cake releases easily.
- Prepare the Carrots
Finely grate the carrot. Place it in a clean kitchen towel or paper towel and gently squeeze out excess moisture.
Don’t make the carrots completely dry—you want some moisture for a tender cake.
- Make the Cake Batter
In a large bowl, beat the eggs and keto sweetener for about 2–3 minutes, until lighter and slightly fluffy.
Add the vanilla and melted butter.
In another bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Cinnamon
- Nutmeg
- Ginger
- Salt
Gradually add the dry ingredients to the egg mixture and mix until combined.
Fold in the grated carrots.
- Bake
Spread the batter evenly into the prepared pan.
Bake for 12–15 minutes, or until the center is set and the cake springs back lightly when touched.
Avoid overbaking because a dry cake is much harder to roll.
- Roll the Cake While Warm
Place a clean sheet of parchment paper on your counter and lightly dust it with powdered keto sweetener.
Carefully turn the warm cake onto the parchment and remove the baking parchment.
Starting from one short end, gently roll the cake with the parchment inside.
Let it cool completely while rolled. This helps the cake develop a flexible shape and reduces cracking later.
- Make the Cream Cheese Filling
Beat the softened cream cheese until smooth.
Add powdered keto sweetener, heavy cream, and vanilla. Beat until creamy and fluffy.
Fold in chopped pecans if using.
- Fill the Cake
Once the cake has completely cooled, gently unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Carefully roll the cake back up, this time without the parchment.
- Chill
Wrap the cake roll tightly in parchment or plastic wrap and refrigerate for 1–2 hours.
This allows the filling to firm up and makes slicing much easier.
- Serve
Trim the ends if desired, then slice into approximately 10 pieces.
For a pretty finish, dust lightly with powdered keto sweetener and sprinkle with a few chopped pecans.
Tips for a Perfect Keto Cake Roll
- Squeeze the carrots: Excess water can make the cake too wet and fragile.
- Don’t overbake: Almond-flour cakes can dry out quickly.
- Roll while warm: This is the key to minimizing cracks.
- Use room-temperature eggs: They incorporate more easily and give the cake better volume.
- Soften the cream cheese: This creates a smoother filling.
- Chill before slicing: A cold cake roll holds its shape much better.
- Use allulose if available: It generally gives a softer texture than erythritol in baked desserts.
Storage
Store covered in the refrigerator for up to 4 days.
For the most accurate carb count, calculate the nutrition using the exact brands of almond flour, carrots, cream cheese, and sweetener you use. Carrots contain natural carbohydrates, so this isn’t a zero-carb dessert.
