Low Carb Classic Cream Roll
Indulge in the decadence of this Low Carb Classic Cream Roll—a light, airy sponge cake rolled around a luscious, creamy filling that’s perfect for keto and low-carb diets! Made with almond flour, erythritol, and a hint of vanilla, this gluten-free dessert boasts a tender texture and just the right amount of sweetness. The filling, a blend of whipped heavy cream, cream cheese, and optional lemon zest, adds a tangy twist to every bite. With only 20 minutes of prep time and 15 minutes in the oven, this guilt-free treat is as quick to make as it is impressive. Ideal for special occasions or an everyday indulgence, this low-carb cream roll is a sophisticated yet simple dessert that won't derail your health goals.
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Recipe Information
Ingredients
- 3/4 cup Almond flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 5 large Eggs
- 1/2 cup Erythritol
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered erythritol
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a bowl, whisk together the almond flour, baking powder, and salt; set aside.
Separate the eggs into two large bowls - whites in one, yolks in another.
Beat the egg whites with an electric mixer until soft peaks form, then gradually add 1/4 cup erythritol and beat until stiff peaks form.
Add the remaining 1/4 cup erythritol and vanilla extract to the egg yolks and beat until pale and thickened.
Gently fold the almond flour mixture into the egg yolk mixture until well combined.
Fold the stiff egg whites into the batter in three separate additions, being careful not to deflate the mixture.
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Bake for 12-15 minutes or until the cake is set and springs back when lightly touched.
Meanwhile, prepare the cream filling by beating the heavy cream to soft peaks, then add softened cream cheese, powdered erythritol, and lemon zest, if using. Beat until smooth and well combined.
Once baked, remove the cake from the oven and let it cool for 2 minutes, then gently roll the cake (while still on the parchment) from short end to short end and let it cool completely.
Carefully unroll the cooled sponge and spread the cream filling evenly over the surface. Gently re-roll the cake without the parchment.
Refrigerate the rolled cake for at least an hour to set before slicing and serving.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.2 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 413 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 472 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.
