Low Carb Vanilla Cake Roll
Delight your taste buds with this Low Carb Vanilla Cake Roll, a light and fluffy dessert perfect for satisfying your sweet tooth without breaking your diet. Crafted with a blend of almond flour and coconut flour, this gluten-free treat boasts a soft, spongy texture that's rolled with a luscious whipped cream filling infused with vanilla. Sweetened with low-carb alternatives like erythritol or allulose, it’s a guilt-free indulgence ideal for keto, low-carb, and sugar-conscious lifestyles. Preparing this elegant cake roll takes just 20 minutes of prep time, and the simple jelly roll technique ensures stunning presentation every time. Perfect for special occasions or everyday cravings, this dessert is best served chilled, making it a refreshing, creamy, and crowd-pleasing delight!
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Recipe Information
Ingredients
- 0.75 cup Almond flour
- 2 tablespoons Coconut flour
- 0.33 cup Sweetener (granulated, low-carb, such as erythritol or allulose)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy whipping cream
- 2 tablespoons Powdered sweetener (low-carb, such as powdered erythritol)
- 0.5 teaspoon Extra vanilla extract (for filling)
Instructions
Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy removal of the cake.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined.
In another bowl, beat the eggs using an electric mixer until frothy and light. Add the almond milk and vanilla extract, mixing until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, lump-free batter forms.
Pour the batter evenly into the prepared jelly roll pan, spreading it out to create a thin layer. Use a spatula to smooth the surface.
Bake in the preheated oven for 8-10 minutes, or until the cake is slightly golden and springs back when touched lightly in the center. Remove from the oven and let cool for 2 minutes.
While the cake is still warm, carefully invert it onto a clean kitchen towel sprinkled lightly with powdered sweetener. Peel off the parchment paper.
Starting from one short end, gently roll the cake (with the towel) into a tight log. Let it cool completely in this rolled position to set its shape.
In the meantime, prepare the filling: In a mixing bowl, whip the heavy cream, powdered sweetener, and extra vanilla extract until stiff peaks form.
Once the cake roll is fully cooled, carefully unroll it. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
Gently roll the cake back up (without the towel) into a tight log, using the filling to help it stick together. Place seam-side down on a serving plate.
Refrigerate for at least 1 hour before slicing and serving to allow the cake to set. Slice into 8 pieces and enjoy your low-carb vanilla cake roll!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 376 mg | 29% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 403 mg | 9% | |
*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.
