Keto Carrot Cake Roll

Ingredients:

For the Carrot Cake:

• 1 cup almond flour
• 2 tbsp coconut flour
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1/2 cup erythritol or monk fruit sweetener (granulated)
• 1/2 cup grated carrot
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• 1/4 cup heavy whipping cream

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and grease lightly with cooking spray.
2. Prepare the Carrot Cake Batter:
   • In a medium bowl, whisk together almond flour, coconut flour, cinnamon, ginger, nutmeg, baking powder, and salt.
   • In a separate large bowl, beat the eggs and sweetener until light and fluffy.
   • Add the vanilla extract and almond milk to the egg mixture and mix well.
   • Gradually fold in the dry ingredients, followed by the grated carrot. Stir until well combined.
3. Bake the Cake:
   • Pour the batter evenly onto the prepared baking sheet and spread it to form an even layer.
   • Bake for 12-15 minutes, or until the cake is set and springs back when touched.
4. Roll the Cake:
   • Lay a clean kitchen towel on a flat surface and dust it lightly with powdered sweetener.
   • Once the cake has cooled slightly, carefully invert it onto the towel. Peel off the parchment paper.
   • Roll the cake up with the towel (starting from the short end) and let it cool completely.
5. Make the Cream Cheese Filling:
   • In a mixing bowl, beat the cream cheese, powdered sweetener, and vanilla extract until smooth.
   • Slowly add the heavy cream and beat until light and fluffy.
6. Assemble the Roll:
   • Unroll the cake carefully and spread the cream cheese filling evenly across the surface.
   • Gently roll the cake back up (without the towel), keeping it as tight as possible.
7. Chill & Serve:
   • Refrigerate the carrot cake roll for at least 1 hour before slicing.
   • Dust with a bit more powdered sweetener or garnish with chopped pecans if desired.