Table of Contents
Description
This Keto Carrot Cake Roll is moist, sugar-free, and filled with creamy frosting—an easy low-carb dessert that tastes just like classic carrot cake!
Introduction
If you love classic carrot cake but want a dessert that fits your low-carb lifestyle, this Keto Carrot Cake Roll is going to steal your heart. 🥕🍰 It has all the warm spices, subtle sweetness, and rich cream cheese filling you expect—without the sugar or high carbs.
Carrot cake is often associated with special occasions, holidays, or cozy weekends at home. This keto-friendly version brings that same nostalgic comfort while keeping things healthy, low-carb, and sugar-free. Rolled desserts might look fancy, but don’t worry—this recipe is surprisingly simple and totally beginner-friendly.
What makes this cake roll special is its soft, flexible sponge texture paired with a silky-smooth cream cheese filling. It rolls beautifully without cracking and slices into picture-perfect spirals that are impressive enough for guests yet easy enough for everyday treats.
Whether you’re looking for an easy keto dessert, a show-stopping low-carb treat, or something sweet to enjoy with coffee, this recipe checks all the boxes. Let’s make a dessert that feels indulgent but keeps you right on track!
Recipe Equipment
To make this recipe smooth and stress-free, gather the following tools:
- Jelly roll pan (10×15-inch)
- Parchment paper
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Rubber spatula
- Clean kitchen towel
- Cooling rack
- Offset spatula (optional, for filling)
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Cooling Time | 20 minutes |
| Total Time | ~45 minutes |
| Servings | 10 slices |
| Difficulty | Easy–Medium |
| Diet | Keto, Low-Carb, Gluten-Free |
| Net Carbs | ~3g per slice |
Ingredients
For the Cake Roll
- ¾ cup almond flour, finely ground
- ¼ cup powdered erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- ½ cup finely grated carrots, well-drained
For the Cream Cheese Filling
- 6 oz cream cheese, softened
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ teaspoon vanilla extract
- ¼ cup heavy whipping cream
Why These Ingredients Work
Almond flour keeps the cake moist and flexible, while grated carrots add natural sweetness and texture without spiking carbs. Full-fat dairy ensures a creamy, keto-approved filling.
Ingredient Notes
- Grated Carrots: Finely grate and squeeze out excess moisture to prevent sogginess.
- Sweetener: Powdered sweetener blends smoothly—granulated can feel gritty.
- Cream Cheese: Use full-fat for best flavor and structure.
- Spices: Adjust to taste for a warmer or milder spice profile.
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving extra overhang for easy removal.
Step 2: Mix Dry Ingredients
In a bowl, whisk almond flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl, beat eggs until light and slightly frothy. Add almond milk and vanilla, then gently fold in grated carrots.
Step 4: Combine & Bake
Slowly mix dry ingredients into wet until smooth. Spread batter evenly in the pan. Bake for 10–12 minutes, until the cake is set and lightly golden.
Step 5: Roll While Warm
Place a clean towel on the counter and dust lightly with sweetener. Flip the warm cake onto the towel, peel off parchment, and gently roll it up. Let cool completely.
Step 6: Make the Filling
Beat cream cheese until fluffy. Add sweetener and vanilla, then slowly mix in heavy cream until smooth and creamy.
Step 7: Fill & Roll
Unroll the cooled cake, spread filling evenly, then re-roll tightly. Chill for at least 30 minutes before slicing.
Serving Suggestions
- Dust lightly with powdered keto sweetener for a bakery-style look
- Serve chilled with coffee or tea ☕
- Add a sprinkle of chopped pecans for crunch
- Top with a dollop of whipped cream for special occasions
Pro Tips & Variations
- No Cracks: Always roll the cake while warm—it prevents breaking.
- Nutty Twist: Add finely chopped walnuts or pecans to the batter.
- Spice Boost: Increase cinnamon or add cloves for holiday vibes.
- Dairy-Free Option: Use dairy-free cream cheese and coconut cream.
- Make Ahead: Prepare a day in advance—the flavors improve overnight.
- Mini Rolls: Slice thinner pieces for portion control and parties.
Storage Information
- Refrigerator: Store tightly wrapped for up to 4 days.
- Freezer: Freeze slices individually for up to 1 month.
- Serving Tip: Let sit at room temperature for 5 minutes before serving.
Nutrition Facts (Per Slice – Estimated)
- Calories: 180
- Net Carbs: 3g
- Protein: 6g
- Fat: 15g
- Fiber: 2g
(Nutrition may vary depending on ingredients used.)
This Keto Carrot Cake Roll proves you don’t have to give up your favorite desserts to stay low-carb. It’s soft, creamy, and packed with cozy flavors that feel indulgent yet totally guilt-free. 🧡
If you try this recipe, leave a comment below and let us know how it turned out! Don’t forget to share it with fellow keto dessert lovers—you might just become their favorite foodie friend.