Here is a delicious Keto Carrot Cake Roll with full nutrition facts included!

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🥕 Keto Carrot Cake Roll (Low-Carb, Sugar-Free)

A soft, spiced carrot cake rolled with a creamy, sweet cream cheese filling — totally keto-friendly!

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⭐ Ingredients

Carrot Cake

• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• Pinch of salt
• 4 large eggs
• ⅓ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup finely shredded carrots (yes, still keto — only adds ~3–4g net carbs per serving)
• 2 tbsp melted butter

Cream Cheese Filling

• 8 oz cream cheese, softened
• 3 tbsp butter, softened
• ⅓ cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp heavy cream

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🥣 Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Line a 10×15 jelly roll pan with parchment paper.
3. In a bowl, whisk almond flour, coconut flour, erythritol, spices, baking powder, and salt.
4. In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
5. Combine wet and dry ingredients, then fold in shredded carrots.
6. Spread batter evenly in the pan and bake 15–17 minutes, until set.

2. Roll the Cake

1. While warm, place a clean towel on top and flip the cake out.
2. Peel off parchment and roll the cake with the towel from the short side.
3. Let it cool completely.

3. Make the Filling

1. Beat cream cheese and butter until fluffy.
2. Add powdered sweetener, vanilla, and heavy cream until smooth.

4. Assemble

1. Unroll cooled cake.
2. Spread cream cheese filling evenly.
3. Roll back up tightly.
4. Chill at least 1 hour before slicing.

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📊 Nutrition (per slice — 10 slices)

Calories: ~210
Fat: ~18g
Protein: ~6g
Total Carbs: ~8g
Fiber: ~3g
Net Carbs: ~5g
Sugar: 1–2g (from carrots only)