Sugar-Free Vanilla Cake Roll
Indulge in the light and fluffy delight of this Sugar-Free Vanilla Cake Roll, a guilt-free dessert perfect for any occasion! Crafted with a blend of almond and coconut flours, this low-carb cake is naturally gluten-free, making it ideal for those following sugar-free or keto lifestyles. Sweetened with granulated erythritol, this airy vanilla sponge is perfectly balanced with a luscious whipped cream filling, lightly sweetened with powdered erythritol and a hint of vanilla. Featuring a surprisingly simple technique of rolling the cake in a kitchen towel while it cools, this recipe guarantees a tender, crack-free presentation. With just 20 minutes of prep time and 15 minutes in the oven, this elegant dessert is a quick, show-stopping treat to share with friends and family. Serve chilled for the ultimate light and satisfying sweet!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 5 Eggs (separated)
- 0.5 cup Granulated erythritol
- 3 tablespoons Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream (for filling)
- 2 tablespoons Powdered erythritol (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks with granulated erythritol using an electric mixer on high speed until the mixture is pale and thick, about 2-3 minutes.
Add the unsweetened almond milk and vanilla extract to the egg yolk mixture and mix until combined. Then, gently fold in the dry ingredients until smooth.
In a separate clean bowl, beat the egg whites on medium-high speed until stiff peaks form.
Carefully fold the whipped egg whites into the batter in three additions, using a spatula to maintain as much air as possible.
Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula.
Bake for 12-15 minutes, or until the cake is golden and springs back when touched lightly.
While the cake is baking, prepare a clean kitchen towel and dust it lightly with almond flour.
Once baked, immediately invert the cake onto the prepared towel. Remove the parchment paper and starting at the shorter end of the cake, gently roll it up in the towel. Allow the rolled cake to cool completely.
While the cake is cooling, make the filling. In a large bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the cake surface, leaving a small border around the edges.
Gently re-roll the cake without the towel, using the whipped cream filling to hold it together.
Transfer the cake roll to a serving platter. For a neat presentation, trim the ends, if desired.
Refrigerate for 1 hour before serving to set the filling and improve texture. Slice and serve chilled.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 587 mg | 45% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 554 mg | 12% | |
*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.
