Gingerbread Cake Roll KETO (Carolyn)

 

This low carb gingerbread cake roll is holiday happiness in a sweet little package. Full of sugar-free vanilla cream, it's a keto dessert you won't want to miss.

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Let's Get Cooking!

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Makes 12 servings

Ingredients :

Cake:

• 1 cup almond flour
• ¼ cup powdered Swerve Sweetener
• 2 tablespoon cocoa powder
• 1 tablespoon grassfed gelatin
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 4 large eggs room temperature, separated
• ¼ cup granulated Swerve Sweetener divided
• 1 teaspoon vanilla extract
• ¼ teaspoon salt divided
• ¼ teaspoon cream of tartar

Vanilla Cream Filling:

• 2 ounces cream cheese softened
• 1 ½ cups whipping cream divided
• ¼ cup powdered Swerve Sweetener
• ½ teaspoon vanilla extract

Instructions :

Cake:

• Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
• In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.
• In another medium bowl, beat the egg yolks with 2 tablespoon of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract
• Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tablespoon sweetener until stiff peaks form.
• Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
• Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.
• Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
• Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.

Vanilla Cream Filling:

• In a small bowl, beat the cream cheese with ¼ cup whipping cream until smooth.
• In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove ½ cup and set aside for decorating.
• Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within ½ inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.
• Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.
• Refrigerate 1 hour before slicing. Store in the refrigerator.

Notes :

Do not skip the grass-fed gelatin.  It helps make the cake ply-able and not cracking when rolling. 

Nutrition :

Serves 12. Each serving has 2.52g NET CARBS. Calories: 206kcal | Carbohydrates: 3.99g | Protein: 5.68g | Fat: 18.06g | Cholesterol: 107mg | Fiber: 1.47g

By Carolyn Ketchum of All Day I Dream About Food