Craving a slice of classic carrot cake but following a keto lifestyle? My keto carrot cake roll delivers all the warm, spiced flavor you love - without the carb overload.
Inspired by our popular keto carrot cake recipe, this version transforms it into an elegant roll filled with luscious cream cheese.
With its tender almond flour cake, rich cinnamon and spice blend, and a sugar-free cream cheese filling, this dessert is perfect for special occasions or a well-deserved treat.
Make sure you check out our keto carrot recipes if you are looking for more delicious ways to add carrots to your keto diet.
I also have a complete list of Keto Cakes that, as a fan of cakes, I encourage you to visit.
Low-Carb Carrot Cake Roll
This recipe brings together everything you want in a keto dessert:
- Perfectly moist and spiced cake using low-carb ingredients
- A smooth, tangy cream cheese filling
- Gluten-free and diabetic-friendly
- Stunning presentation that looks impressive but is easy to master
Whether it's Easter, a holiday dinner, or just a quiet night in, this carrot cake roll will hit the spot.
Key Ingredients & Tips For Carrot Cake Keto Roll
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- Almond flour: Finely milled for the best texture; sifted to avoid clumps
- Grated carrots: Loosely packed, they add moisture and authentic flavor with minimal carbs
- Eggs, separated: Gives it the classic sponge cake texture.
- Sugar substitutes: A blend of white granulated and brown sugar alternatives keeps things sweet without the spike
- Spices: Cinnamon, ginger, and nutmeg for that classic carrot cake warmth
- Xanthan gum: Helps with structure since we're not using gluten
- Cream cheese filling: Whipped with butter, vanilla, and a sugar-free confectioner's blend for a silky finish
Tip: Use room-temperature eggs and cream cheese for a smoother mix.
How To Make This Keto Carrot Cake Roll
Begin by preheating your oven to 350 degrees Fahrenheit and lining a 9x13 inch rimmed cookie sheet with parchment paper.
Make sure to butter the parchment paper well or use a cooking spray. In a large bowl, use an electric mixer to cream together the softened butter and brown sugar substitute until light and fluffy.
Add the heavy cream and mix until well incorporated.
Separate the egg yolks from the egg whites, making sure no yolk gets into the whites, and set both aside.
In a clean mixing bowl, beat the egg whites with a pinch of cream of tartar using an electric mixer until soft peaks form.
Gradually add the granulated sugar substitute and continue beating until stiff peaks form. Set aside.
To the butter and sweetener mixture, add the egg yolks and grated carrots, mixing well until thoroughly combined.
In a separate bowl, whisk together the almond flour, xanthan gum, baking powder, sea salt, cinnamon, ginger, and nutmeg.
Gradually mix the dry ingredients into the wet ingredients until a thick batter forms.
Finally, gently fold the beaten egg whites into the batter until just incorporated.
Spread the batter evenly onto the prepared baking sheet and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use the parchment paper to gently roll it up from the short side.
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Let the rolled cake cool completely on a baking rack for 45 to 60 minutes.
As the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, butter, vanilla extract, and sea salt with an electric mixer until the mixture is light and fluffy.
Slowly add the sugar-free confectioner's sugar substitute, one tablespoon at a time, beating continuously until fully incorporated and smooth.
Once the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a one-inch border around the edges.
Gently roll the cake back up, using the parchment paper to help guide it without pressing too tightly.
Refrigerate the filled roll cake for at least one hour, or overnight, to allow it to set before slicing.
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze slices individually for up to 3 weeks.
- If cracks form during rolling, place the seam side down; the filling and chilling will hold it together.
Tag Us
I really hope you will give this keto-friendly carrot cake roll a try If you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest.
It's what keeps us encouraged to keep sharing and perfecting our recipes.
I invite you to read our article are carrots keto to learn more about why we choose to include carrots in our keto diet.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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We have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It's my prayer these keto cookbooks will help make keto a delicious breeze for you.
In addition, we have a Keto Recipe App that makes keto an easy, delicious breeze!
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit's prompting, we got on the path to real transformation.
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Keto Carrot Roll Cake
This delicious keto carrot cake roll is light, fluffy and packed with flavors. It's filled with a creamy cream cheese filling it's a spongy roll that's made with almond flour,
Ingredients
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar substitute
- ½ cup sugar-free brown sugar substitute
- 5 room temperature eggs separated
- ½ teaspoon of cream of tartar
- 1 teaspoon of vanilla extract
- 2 ½ cups of finely milled almond flour measured and sifted
- 2 teaspoons of baking powder
- ½ teaspoon of sea salt
- 1 tablespoon of cinnamon powder
- 2 teaspoons of ground ginger
- 2 teaspoons of nutmeg
- ½ teaspoon of Xanthan gum
- 2 cups of loosely packed freshly grated carrots
- ½ cup of heavy whipping cream
Keto Cream Cheese Filling
- 3 tablespoons of softened butter
- 8 ounces of full fat cream cheese, softened
- ½ cup of sugar-free confectioner’s sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 inch rimmed cookie sheet with parchment paper. Butter well the parchment paper or use a cooking spray.
- In a large bowl, use an electric mixer to cream together the softened butter and brown sugar substitute until light and fluffy.
- Add the heavy cream and mix until well incorporated.
- Separate the egg yolks from the egg whites, making sure no yolk gets into the whites, and set both aside.
- In a clean mixing bowl, beat the egg whites with the of cream of tartar using an electric mixer until soft peaks form.
- Gradually add the granulated sugar substitute and continue beating until stiff peaks form. Set aside.
- Next, to the butter and sweetener mixture, add the egg yolks and grated carrots, mixing well until thoroughly combined.
- In a separate bowl, whisk together the almond flour, xanthan gum, baking powder, sea salt, cinnamon, ginger, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until a thick batter forms.
- Then, gently fold the beaten egg whites into the batter until just incorporated.
- Spread the batter evenly onto the buttered parchment paper-lined cookie sheet.
- Bake the cake for 12-15 minutes or until an inserted toothpick comes out clean.
- While the cake is still warm, use the parchment paper to gently roll it up from the short side.
- Allow the cake roll to cool completely on a baking rack for about 45-60 minutes.
- While the rolled cake cools, make the cream cheese filling.
Keto Cream Cheese Filling
- In a medium-sized bowl, beat with an electric mixer the softened cream cheese, vanilla extract, salt, and butter until light and fluffy.
- To the cream cheese mixture add the confectioner's sugar substitute in tablespoons and continue to mix with the electric mixture until the confectioner's sugar substitute is fully incorporated about 5 minutes.
Assembling The Roll Cake
- Once the filling is ready and the cake has fully cooled, carefully unfold the cake and spread the filling on the surface of the cake being sure to leave a 1-inch gap around all the edges.
- Using the parchment paper, roll the cake gently up again, being sure to go to roll not too tightly so that the cake does not crack and filling ooze out of the sides.
- Refrigerate the filled roll cake for a minimum of one hour or overnight before slicing.
- Store leftovers in the refrigerator for up to 5 days covered well. Freeze for up to 3 weeks.
Notes
Roll cakes tend to crack even with the best of effort. If this happens do not fret simply add the filling to the cake and use the parchment paper to roll the cake gently up again, and add the crack side down onto the plate. Once the cake has had time to chill with the filling it will slice without issue.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 20.3gSaturated Fat: 9.9gCholesterol: 96mgSodium: 237mgCarbohydrates: 4.4gNet Carbohydrates: 2.5gFiber: 1.9gSugar Alcohols: 0.6gProtein: 5.7g
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