Keto Classic Cream Roll
Indulge in the luxurious charm of a **Keto Classic Cream Roll**, a guilt-free dessert that beautifully combines light, spongy cake with a velvety whipped cream filling. This low-carb treat is made with almond and coconut flours, xanthan gum for structure, and erythritol as a keto-friendly sweetener, ensuring you stay on track without sacrificing flavor. The delicate cake, enriched with vanilla, is carefully rolled and filled with sweetened, airy whipped cream for an elegant finish. This dessert is not only quick to prepare—with just 25 minutes of prep and 15 minutes in the oven—but is also perfect for gatherings or a special treat. Whether you're embracing a ketogenic lifestyle or simply looking for a lighter alternative to traditional pastries, this cream roll is sure to be a hit. Refrigerate until serving for a cool, refreshing slice of heaven! Perfect for keto desserts, low-carb recipes, and gluten-free diets, this delightful roll makes any occasion truly special.
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Recipe Information
Ingredients
- 0.75 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 5 large Eggs
- 0.75 cup Erythritol
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 4 tablespoons Powdered erythritol
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt until well combined.
Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in another bowl.
Using an electric mixer, beat the egg whites on high speed until soft peaks form. Gradually add the erythritol, continuing to beat until stiff peaks form.
In the bowl with the egg yolks, add vanilla extract and mix until smooth. Gently fold this mixture into the egg whites.
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Spread the batter evenly on the prepared baking sheet, smoothing the top with a spatula.
Bake in preheated oven for 10-15 minutes, or until the top is lightly golden and the cake springs back when touched.
While the cake bakes, prepare the filling. In a large mixing bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
Once the cake is done, remove from oven and let it cool 5 minutes. Lay a clean kitchen towel over the cake and gently roll the cake up with the towel, starting from the shorter side. Allow it to cool completely.
When completely cooled, unroll the cake and spread the whipped cream filling evenly over it. Roll the cake back up, without the towel.
Refrigerate the roll for at least 1 hour to set before slicing and serving.
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 5.8 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 299 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 459 mg | 10% | |
*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.
