Keto Blueberry Roll
Indulge your sweet tooth while staying low-carb with this irresistibly fluffy and creamy Keto Blueberry Roll! This delightful dessert features a tender almond and coconut flour sponge cake, perfectly balanced with the natural sweetness of fresh blueberries and a luscious cream cheese filling. Sweetened with keto-friendly erythritol, this recipe promises all the decadence without the sugar. The unique rolling technique ensures a show-stopping presentation, while its quick 20-minute prep and bake time make it a breeze to whip up. Perfect as a make-ahead treat, this chilled blueberry roll is a refreshing and guilt-free way to end any meal. Whether you're following a keto lifestyle or simply craving a healthier dessert option, this low-carb blueberry roll is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 8 ounces Cream cheese
- 0.5 cup Powdered erythritol
- 0.25 cup Unsweetened heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt.
In a separate bowl, beat the eggs thoroughly. Add in almond milk and vanilla extract, then whisk until well combined.
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Pour the batter into the prepared pan, spreading it evenly to the edges.
Bake for 15-20 minutes, or until the cake is slightly golden and springs back when touched.
While the cake is baking, prepare the filling: Beat the cream cheese until smooth. Gradually mix in powdered erythritol, then add the heavy cream and continue to beat until creamy and smooth.
Remove the cake from the oven and allow it to cool for a few minutes. Carefully roll the cake in the parchment paper from the short side, creating a roll. Allow it to cool completely while rolled up.
Once cooled, gently unroll the cake. Spread the cream cheese mixture evenly over the surface. Sprinkle fresh blueberries across the filling evenly.
Carefully re-roll the cake, peeling away the parchment paper as you go.
Transfer the keto blueberry roll to a serving plate, seam side down. Cover with plastic wrap and refrigerate for at least one hour to set.
Slice and serve chilled. Enjoy your Keto Blueberry Roll!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 253 mg | 5% | |
*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.
