This Easy Keto Carrot Cake Roll Cake combines a light carrot sponge cake, with a deliciously creamy sugar-free Whipped Cream Cheese filling. Top it with either a thin coat of leftover cream cheese frosting sprinkled with coconut flakes or a dusting of sugar-free powdered sweetener. This low-carb and gluten-free roll cake is easy enough for even the newest keto bakers!
EASY KETO CAKE RECIPE
After trying over and over again, I have finally created a tried and true keto roll cake recipe that works every time!
This Easy Keto Cake Recipe is mess-free and has the best soft pillowy cake texture with a delicious keto cream cheese frosting. With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy gluten-free carrot cake roll cake!
So, I am finally ready to introduce you to my newest gluten-free roll cake! (PS - Make sure you check out my Easy Keto Chocolate Swiss Roll Cake Filled with Whipped Cream Cheese Frosting, Keto Red Velvet Roll Cake, and my Keto Banana Swiss Roll Cake as well as my Easy Keto Pumpkin Roll recipes!)
WHY ARE SWISS ROLL CAKES SO INTIMIDATING?
Are you one of the millions of people that are intimidated by Swiss Roll Cakes? If so, this keto chocolate swiss roll cake will show you just how easy it is to make a gluten-free roll cake.
What makes this recipe so EASY is that instead of inverting the baked cake onto a large towel that has been dusted with powdered sugar, you are simply going to roll the cake in the parchment paper that it is baked on. No messy towels or extra loads of laundry are going to be created with this easy keto cake recipe!
So, this keto carrot cake roll cake is baked on a piece of parchment paper and then tightly rolled in the parchment paper, cooled and then unrolled and filled with the creamiest ever keto cream cheese frosting!
GLUTEN-FREE ROLL CAKE DETAILS
- it is gluten-free and sugar-free
- it only has a handful of ingredients
- it takes under 30 minutes to make from beginning to end
- it is foolproof and will not crack
- you can slice it as thin or as thick as you like
- the flavour combines a light and carrot sponge cake with a rich and creamy filling - A match made in heaven!
SWISS ROLL CAKE MAIN INGREDIENTS
Eggs - This keto cake recipe calls for 6 large eggs. If you are unsure of the size of your eggs, make sure that you weigh them. The eggs are going to be divided into two bowls - one for the egg whites and one for the yolks. Make sure that there is no part of the yolk that ends up in the egg whites as the egg whites will not whip up well. Also, I suggest separating eggs while they are cold as this helps to keep the yolk solid and less runny.
Sweetener - I used a combination of Allulose and Lakanto Classic which is a monk fruit erythritol-based sweetener in this recipe but you can use any type of sweetener that you have on hand. The Allulose I used is a direct 1:1 conversion with all other types of sweeteners so feel free to swap it out.
Olive oil - Since gluten-free and keto cakes use almond flour, olive oil provides the extra moisture necessary for these types of flours to produce a tender and moist cake.
Flour Ingredients - A combination of almond flour and plain whey protein powder are used. The whey protein powder gives the cake the added structure it needs. You may be able to replace this with almond flour but I have not tried this substitution. IF you do, send me a quick message and let me know how it turns out!
Carrots - A trick when it comes to carrot cake is to actually slightly microwave the shredded carrots for about 30 seconds and then squeeze any extra moisture from the carrots.
Spices - A combination of cinnamon, nutmeg and ginger give this carrot cake all the necessary flavour. However, if you do not care for a spice or do not have it, feel free to alter this spice mix.
KETO CREAM CHEESE FROSTING INGREDIENTS
Powdered sweetener - Once again, I used allulose since it dissolves really well. Also, since there are only 2 people in my household, I oftentimes like to freezer my desserts into individual pieces. Allulose can be refrigerated as well as frozen without becoming grainy.
Vanilla - I like to add quite a bit of vanilla to my frosting but if you can use less if you want a pure cream cheese flavour.
Butter - I used unsalted butter to create the creamy and fluffy texture for this keto cream cheese frosting.
Cream cheese - I used full-fat cream cheese but I am pretty sure any cream cheese would work.
Heavy Cream - The heavy cream is whipped to help to lighten the cream cheese frosting. Make sure that your cream is VERY cold as it will not whip well if it is not cold.
KETO CARROT CAKE ROLL CAKE INSTRUCTIONS
Line the bottom of a 17 x 13-inch jelly-roll pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking.
Whisk the egg whites until stiff peaks form
Whisk together the egg yolks and all remaining ingredients. The cake batter will be VERY thick at this point.
Take ⅓rd of the egg whites and quickly stir them into the thick cake batter to loosen the cake batter. Once fully mixed and the cake batter has lightened, carefully fold the remaining whipped egg whites into the egg yolk mixture.
Fold in the shredded carrots
Carefully spread the cake batter into the pan and smooth it into an even layer.
Bake for about 15-17 minutes - the top of the cake should spring back when gently poked and should just begin to brown.
Remove the cake from the oven and carefully lift the cake from the pan
Use a large offset spatula and run it between the cake and parchment paper to make sure that no part of the cake has stuck to the parchment paper
Allow the cake to cool on the cooling rack for 5 minutes
Take the extra overhang of parchment paper and roll it up. Continue to use the parchment paper to tightly roll the warm cake - this method is much easier than turning it out onto a towel and praying that it doesn’t crack, or stick to the towel
Allow the cake to cool fully on a cooling rack
Once the cake has fully cooled, take the softened cream cheese and butter and whip until smooth. Add in the allulose (1 cup) and vanilla. Whip until incorporated. Place in the fridge. Take ½ cup of cold heavy whipping cream and sprinkle with ¼ teaspoon xantham gum and whip until stiff peaks form. Fold the heavy cream into the cream cheese mixture.
Carefully unroll the cooled cake and spread all but ½ cup of the cream cheese frosting over the entire cake leaving a small border.
Sprinkle with chopped walnuts if desired. Wrap the cake tightly back up using the parchment paper to help. Spread the remaining ½ cup of cream cheese over the cake and add unsweetened coconut over the frosting for decoration.
Place it in the fridge to set (about 2 hours).
HOW TO STORE SWISS ROLL CAKES?
This gluten-free roll cake must be stored in the refrigerator due to the cream cheese frosting.
You can also slice the keto chocolate swiss roll cake into individual servings and store them in an airtight container in the freezer for up to 3 months. When you are ready to eat a slice, simply place it on the counter at room temperature for about 30 minutes or until it thaws.
HOW TO PREVENT SWISS ROLL CAKES FROM CRACKING
The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper while it is still warm. However, if the cake is too hot, the steam will cause a more dense cake. I really don't mind the denser carrot cake but if you want your cake less dense, let it sit on a cooling rack for about 10 minutes to release some of the moisture from the steam.
MAKE-AHEAD EASY KETO CAKE RECIPE
Swiss roll cakes can be prepared and refrigerated for 1-2 days ahead of time, before serving.
You can also bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. However, before unrolling the cake, allow it to come to room temperature as it is not as flexible when it is cold.
Once you have fully assembled your gluten-free roll cake, you can also store it in the refrigerator for a few days!
SWISS ROLL CAKE TIPS
- I separate my eggs when they are cold but only whip my egg whites once they have come to room temperature - cold egg whites will not get as fluffy as room temperature egg whites.
- You will need an 18 x 13 x 2-inch half-sheet jelly roll pan to bake this carrot cake sponge cake.
- Grease the jelly roll pan to help the parchment paper stick to the pan
- Gently tap the pan against the countertop to expel large air bubbles. Air bubbles may cause the cake to break while rolling it later.
- It’s important to remove the cake from the pan fairly soon after removing it from the oven to stop the baking process. Over-baked cakes are more likely to tear during rolling.
- Rolling up the cake while it’s still warm but not steaming from the oven makes it pliable, which helps eliminate huge cracks in your final rolled cake.
- To roll a tight cylinder, grip the tube of cake and pull back slightly. This tucks the cake into itself.
- Let the rolled cake cool until it is at room temperature (usually a few hours.) As it cools, it will be “trained” to hold its shape when you fill it and re-roll and also ensures that your filling won’t melt and ooze out the sides.
- Wrap it and refrigerate the cake after you’ve filled it and re-rolled it. You can serve Swiss roll cakes right away, but I recommend wrapping the cake tightly in plastic wrap or aluminum foil and refrigerating it for at least an hour to allow the filling to firm up a bit so you get solid slices.
- Do NOT change any of the cake ingredients as this recipe has been tested exactly as written (you can replace the sweetener to suit your tastes or what you have on hand but see Notes for substitutions)
- Start by setting your timer for 15 minutes and then check on the cake - it should bounce back when gently poked. If it does not bounce back, add an additional 2-5 minutes
- Make sure you grease your parchment paper VERY well - I actually use my fingers and spread the cooking spray all over the paper to make sure the cake will not stick.
- Make sure that you beat the egg whites until stiff peaks form - this will really help the cake to rise
- Do NOT mistake baking soda for baking powder - this cake requires 2 teaspoons of baking POWDER
- Make sure the cake has fully cooled before trying to spread the cream cheese mixture
- For the sugar substitute, I used allulose and Lakanto Classic which is a combination of allulose and Monk Fruit and erythritol (to learn more about sugar substitutes, check out my Guide to Keto Sweeteners
- If you are unsure if your cake has stuck or not, simply use an angled icing spatula and carefully run it under the cake. You can also choose to flip the cake onto a cooling rack, and peel off the parchment paper to release some of the steam. Then, place the parchment paper back on the cake and flip it back over.
SUGAR-FREE FILLING AND FLAVOUR SUGGESTIONS
Make this keto Swiss roll cake your own unique version by adding a few of these ingredients. Combine one or two to make it really special, or just use one.
- Flavour your whipped cream with different extracts, like almond, coconut, or pineapple
- Fold chopped nuts into the cream after whipping.
- Sprinkle chopped nuts, or funfetti coconut flakes, onto the cream before rolling up the cake.
- Replace the vanilla extract in the whipped frosting with cognac, brandy or dark rum.
Keto Carrot Cake Roll Cake
This Easy Keto Carrot Cake Roll Cake combines a light carrot sponge cake, with a deliciously creamy sugar-free Whipped Cream Cheese filling. Top it with either a thin coat of leftover cream cheese frosting sprinkled with coconut flakes or a dusting of sugar-free powdered sweetener. This low-carb and gluten-free roll cake is easy enough for even the newest keto bakers!
- Total Time: 25 minutes
- Yield: 12 slices 1x
Ingredients
For the Carrot Roll Cake
- 6 large eggs, divided
- 1 cup sweetener (I used ¾ cup allulose and ¼ cup Lakanto Golden)
- 2 tsp vanilla
- ½ cup olive oil
- 1 ½ cup almond flour
- ½ cup whey protein powder (plain)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp xanthan gum
- ½ cup shredded carrots, from 1 medium carrot, steamed and squeezed dry
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup sweetener
- pinch of salt
- 1 tsp vanilla
- ½ cup heavy whipping cream
For the Optional Decoration
- ½ cup unsweetened coconut
Instructions
Make the Cake
- Preheat the oven to 375 degrees F. Grease a 13-by-18-inch sheet pan with cooking spray, line the bottom of the pan with parchment paper and generously grease the paper. Make sure that you have an overhang to help to lift the cake from the pan.
- In a small bowl, sift together the almond flour, whey protein powder, cinnamon, baking powder, xanthan gum, ginger, nutmeg, and salt and stir to combine. Divide the egg yolks from the egg whites. Whip the egg whites until stiff peaks form. Set the bowl to the side. Whip together the egg yolks, sweetener, vanilla and olive oil until smooth. Whip in the dry ingredients until combined (the mixture will be VERY thick!).
- Take a third of the egg whites and briskly stir them into the cake batter to lighten the batter. Take the remaining egg whites and carefully fold them into the cake batter until no white streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched and begins to brown, about 15-17 minutes.
- Remove the cake from the oven and using the parchment paper, lift the cake out of the baking pan and place it on a cooling rack. Use an offset spatula and run it under the cake to ensure that not parts of the cake have stuck to the parchment paper. Allow the cake to cool for 10 minutes.
- Starting at one of the short ends, gently roll the warm cake using the parchment paper. Allow the rolled cake to cool completely on a wire rack.
Make the Frosting
- Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the sweetener and vanilla. Continue to beat until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 2-4 minutes more. Set the bowl to the side.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the heavy cream into the cream cheese mixture and set the bowl in the fridge.
Assemble the Roll Cake
- Reserve about ½ cup of the frosting in a small bowl and set aside. Carefully unroll the cake. Using a small offset spatula, spread the remaining frosting evenly over the cake. Carefully re-roll the cake, using the parchment paper as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
- Place the cake in the refrigerator until fully chilled, about 2 hours.
Notes
- see post for tips and suggestions
- do not alter the ingredients as the cake may not roll as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: America, Spring, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 319
- Sugar: 2
- Fat: 26
- Carbohydrates: 5
- Fiber: 1
- Protein: 6
Charlie
My first time making a roll cake and not only did it roll perfectly, it was so easy and tasty! Thanks for another great recipe.