Keto Carrot Cake Roll

Yield

1 cake roll (8–10 slices)

Texture goals

• Soft sponge, not dry

• Rolls without breaking

• Lightly spiced carrot cake flavor

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Cake Ingredients

Dry ingredients

• 3/4 cup almond flour (fine, blanched)

• 2 tablespoons coconut flour (do not skip or increase)

• 1/3 cup powdered keto sweetener

  • Best: powdered monk fruit or erythritol blend

• 1 teaspoon baking powder

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1/4 teaspoon salt

Wet ingredients

• 4 large eggs, room temperature

• 2 tablespoons melted butter or coconut oil (cooled)

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar (improves texture, no taste)

Add-ins

• 3/4 cup finely grated carrots

  • Grate very fine and squeeze lightly to remove excess moisture

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Cream Cheese Filling Ingredients

• 8 oz cream cheese, softened

• 1/2 cup powdered keto sweetener (adjust to taste)

• 4 tablespoons butter, softened

• 1 teaspoon vanilla extract

• Pinch of salt

Optional:

• 1/4 teaspoon cinnamon for warm flavor

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Equipment Notes (Important)

• Jelly roll pan: 10×15 inches

• Parchment paper (do not skip)

• Clean kitchen towel

• Fine mesh grater for carrots

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Instructions

1. Prep

• Preheat oven to 350°F / 175°C

• Line jelly roll pan with parchment, leaving overhang on the sides

• Lightly grease parchment

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2. Mix dry ingredients

In a medium bowl, whisk:

• Almond flour

• Coconut flour

• Sweetener

• Baking powder

• Spices

• Salt

Break up all lumps.

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3. Mix wet ingredients

In a large bowl:

• Whisk eggs until slightly frothy

• Add melted butter, vanilla, and vinegar

• Mix until fully combined

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4. Combine batter

• Add dry ingredients to wet

• Mix gently until smooth and thick

• Fold in grated carrots evenly

Batter should be spreadable, not runny.

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5. Bake

• Spread batter evenly into pan

• Smooth top with spatula

• Bake 10–12 minutes

Do not overbake.
Cake should:

• Spring back when lightly pressed

• Not brown heavily

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Rolling Technique (Critical Step)

6. Roll while hot

• Lay clean kitchen towel on counter

• Lightly dust with powdered keto sweetener

• Immediately invert hot cake onto towel

• Peel off parchment carefully

Starting from the short end:

• Roll cake and towel together into a tight spiral

• Let cool completely (30–40 minutes)

This trains the cake to roll without cracking.

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Filling

7. Make cream cheese filling

Beat together:

• Cream cheese

• Butter

• Sweetener

• Vanilla

• Salt

Mix until smooth and fluffy. No lumps.

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Assemble the Roll

8. Unroll and fill

• Carefully unroll cooled cake

• Spread filling evenly, leaving 1/2 inch border

• Gently re-roll (without towel)

Wrap in parchment or plastic wrap.

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9. Chill

Refrigerate at least 1 hour before slicing.
This sets the filling and improves clean cuts.

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Storage

• Refrigerator: up to 5 days

• Freezer: up to 2 months (slice before freezing for easy portions)

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Troubleshooting

Cake cracked

• Overbaked or rolled too late

• Oven temp too high

Too wet

• Carrots not squeezed enough

• Coconut flour was skipped or reduced

Eggy flavor

• Eggs were cold

• Cake not baked long enough

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Optional Variations

• Add 1/4 cup chopped walnuts or pecans

• Orange zest in filling (1/2 teaspoon)

• Dairy-free filling using coconut cream and vegan butter