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a slice of keto red velvet roll cake

Keto Red Velvet Cake Roll - Gluten-Free

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5 from 2 reviews

This is the easiest and most amazing tasting Keto and Gluten-free Red Velvet Cake roll recipe.  Light and fluffly cake with an creamy cream cheese frosting.

  • Total Time: 28 minutes
  • Yield: 10 slices 1x

Ingredients

Units Scale

For the Keto Red Velvet Cake Roll:

  • 4 large eggs (about 200 g total)
  • 1 cup sweetener of choice (I used powdered Allulose)
  • 2 oz cooked beets, pureed (see post)
  • 2 oz sour cream
  • 1 tbsp white vinegar
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup plain whey protein powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp baking powder

For Meringue Buttercream Frosting:

  • 3 large egg whites (120g)
  • 1 cups (400g) powdered sweetener
  • 3/4 cups (1.5 sticks; 175 g) unsalted butter, softened but still cool and cut into tbsp size pieces
  • 1 tsp vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 325 degrees F.  Line a 10 x 15-inch jelly roll pan with parchment and grease the parchment paper well with cooking spray and set it aside.
  2. In the jar of your immersion blender, add the beets, sour cream and vinegar.  Blend until the beets have been fully pureed.  Set the mixture to the side.
  3. In a large bowl, add eggs and beat on high for 5 minutes.  Gradully add in the sweetener, almond flour, whey protein, cocoa powder, salt and vanilla and beat until everything is fully combined.  Next, beat in the beet mixture and mix on high for 1 minute.  Finally, add in the baking powder and beat for 30 seconds.
  4. Carefully pour the mixture into the jelly roll pan and evenly smooth the mixture.  Place the pan in the oven for 18-20 minutes or until the cake gently springs back when poked.
  5. Remove the pan from the oven.  If desired, take a large icing spatula and run it carefully under the cake to make sure that the cake is completely free from the parchment paper.  Using the overhang from the parchment paper, carefully lift the cake out of the pan onto a cooling rack or large cutting board.  Starting at the short end, take the parchment paper and carefully roll the cake into a tight roll, placing the seem down.  Allow it to cool completely.

Prepare the frosting:

  1. Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
  2. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
  3. No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
  4. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
  5. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.
  6. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Assemble the Cake:

  1. Once cake has fully cooled, carefully unroll the cake.  Take the frosting and spread it all over the cake (there will probably be too much frosting so save what is left for decorations), leaving 1/4 inch border around the cake.  Once again, roll the cake back up, seam side down and place it in the fridge to allow the frosting to firm, about 2 hours.
  2. If there is any extra frosting, place it in a small ziplock bag, trim off a small corner of the bag and drizzle the extra frosting over the cake.

Notes

  • make sure you whip your eggs for 5 minutes, otherwise, your cake will be flatter
  • grease the parchment paper really well (I use my fingers to make sure to get every corner)
  • make sure to spread your cake evenly in the pan; otherwise, your roll will not be uniform
  • take a long icing spatula and run it under the cake to make sure that the cake has not stuck at all to the parchment paper before rolling the cake in the parchment paper
  • make sure to allow the cake to cool fully for at least 2 hours
  • make sure that your frosting ingredients have been at room temperature for at least 45 minutes
  • use an immersion blender to puree the beets
  • I use a scale and place my beets with my sour cream - the total for BOTH need to equal 4 oz so if your beets weigh a little more, decrease the amount of sour cream
  • Author: Cat
  • Prep Time: 10
  • Cook Time: 18
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American, Valentine's Day
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 166
  • Sugar: 1
  • Fat: 14.5
  • Carbohydrates: 4
  • Fiber: 1.4
  • Protein: 5.5
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