Paleo Classic Cream Roll
Indulge in the decadence of a Paleo Classic Cream Roll, a guilt-free dessert that’s as stunning as it is delicious! This grain-free, refined sugar-free recipe features a light and airy almond flour sponge cake delicately rolled around a silky coconut milk-based cream filling. Sweetened naturally with honey and maple syrup, this treat is perfect for those following Paleo or gluten-free diets without sacrificing flavor. The sponge is baked to golden perfection, soft yet sturdy enough to hold its shape when rolled, and the creamy gelatin-thickened filling provides the perfect contrast of textures. Ideal for special occasions or an elegant everyday treat, this paleo-friendly dessert is a crowd-pleaser that satisfies any sweet tooth while keeping it wholesome. Prepare to wow your guests with this sophisticated, health-conscious twist on the classic cream roll!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted)
- 1 cup Full-fat coconut milk
- 1 teaspoon Gelatin
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it with a bit of coconut oil.
In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Set aside.
In a separate large bowl, beat the eggs using an electric mixer on high speed until they are pale and fluffy, about 5 minutes.
Gradually add honey while beating at low speed, then mix in vanilla extract and melted coconut oil until well combined.
Gently fold in the dry ingredient mixture into the wet ingredients, stirring until just combined (do not overmix).
Pour batter onto the prepared baking sheet, spreading it evenly with a spatula to form a rectangular shape.
Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
Remove from oven and let it cool for a few minutes. While still warm, carefully roll the cake with the parchment paper starting from one short end to form a roll. Let it cool completely in this rolled shape to maintain its structure.
For the filling, heat the coconut milk in a small saucepan over medium heat. Stir in the gelatin until dissolved, then add maple syrup and mix well. Refrigerate the mixture until it thickens to a spreadable consistency.
Unroll the cooled cake gently and spread the filling evenly over it. Carefully re-roll the cake (without the parchment paper this time).
Place the roll seam-side down on a serving platter. Refrigerate for at least 1 hour to set.
Slice and serve your Paleo Classic Cream Roll.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 138.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1075 mg | 23% | |
*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.
