Diabetic Vanilla cream rolls

Diabetic Vanilla Cream Rolls (Low-Carb)

🧾 Ingredients

For the Sponge Cake:

• 4 large eggs (separated)
• 3 tbsp erythritol or monk fruit sweetener
• ½ tsp vanilla extract
• ¼ cup almond flour (sifted)
• 1 tbsp coconut flour
• ¼ tsp cream of tartar (or lemon juice)
• Pinch of salt

For the Vanilla Cream Filling:

• 1 cup heavy whipping cream (cold)
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• Optional: 2 tbsp softened cream cheese (for thicker texture)

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👩‍🍳 Instructions

1️⃣ Make the Sponge

1. Preheat oven to 170°C (340°F). Line a rectangular baking tray with parchment paper.
2. Beat egg whites with cream of tartar until foamy. Add half the sweetener and beat to soft peaks.
3. In another bowl, whisk egg yolks with remaining sweetener and vanilla.
4. Fold almond flour and coconut flour into yolk mixture.
5. Gently fold egg whites into batter in batches.
6. Spread evenly in tray and bake 12–15 minutes until lightly golden.
7. Remove and cool slightly. Turn onto a clean towel and roll gently while warm. Let cool rolled (prevents cracking).

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2️⃣ Make the Filling

1. Whip heavy cream until soft peaks.
2. Add powdered sweetener and vanilla.
3. Beat until firm but fluffy.
4. (Optional) Fold in cream cheese for a more stable filling.

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3️⃣ Assemble

1. Unroll cooled sponge.
2. Spread vanilla cream evenly.
3. Roll back gently.
4. Chill 30–60 minutes before slicing.

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🩺 Why It’s Diabetic-Friendly

• No refined sugar
• Uses low-glycemic sweetener
• Almond flour reduces carb load
• High protein & healthy fats help slow glucose spikes