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.
You can’t see me, but I am dancing around with excitement at sharing this recipe with you. It’s the first day of December and I do declare Gingerbread open for the season. And the absolute best way to celebrate is with this spectacular low carb gingerbread cake roll. Seriously, this is the bomb-diggity. And I don’t say that lightly. In fact I never say it at all. It’s a phrase that heretofore has never passed my lips. So you know it’s going to be good, if I stoop to using teenager-like terminology to describe it. Wait, is that even teenager terminology? Maybe it’s too old for that. Those kids have probably moved on to much more interesting phrases. So I am stuck here in old fogey-land, trying to make myself sound hip and cool and messing it all up. But what do I care? My mouth is too full of this cake to pronounce it properly anyway.
So yes, serious holiday deliciousness that you don’t want to miss. It’s my new favourite low carb cake, honestly. Actually, don’t listen to me when I say stuff like that because I say it all the time. I am a fickle cake lover, and am always switching allegiances to whatever new cake strikes my fancy. I have many favourite cakes and if you held a gun to my head, chances are I wouldn’t be able to name the one I love the most. Boston Cream Poke! No wait, White Chocolate Cranberry! Ohhh, hold on a sec, is that Dark Chocolate and Peanut Butter? Look, something shiny! Oh no, wait, that’s just chocolate ganache pouring over Death By Chocolate Cheesecake.
You catch my drift? That said, this really is a delicious cake and worth all the trouble of whipping the egg whites and carefully rolling the cake in a tea towel while you make the filling. It’s an impressive looking thing, too. So you can make it for holiday gathering where all those non-low carb naysayers will be talking about how nothing can taste as good as wheat and sugar. Oh no, they are so glad they don’t have to eat low carb or gluten-free, because that stuff tastes like sawdust. But look at this pretty gingerbread cake roll, you must try a slice! It’s so good, it just has to be made with high carb ingredients. Right? Right?
Word to the wise on low carb cake rolls. You really don’t want to skip the grassfed gelatin, as it helps it be flexible and not crack as much. You may be able to sub in an envelope of Knox gelatin but I am not certain because I have yet to try that.
Now go. Go make this bomb-diggity cake and impress the heck out of your friends and family. And yourself. Happy Gingerbread Season!
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.
- 1 cup almond flour
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp cocoa powder
- 1 tbsp grassfed gelatin
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 large eggs room temperature, separated
- 1/4 cup granulated Swerve Sweetener divided
- 1 tsp vanilla extract
- 1/4 tsp salt divided
- 1/4 tsp cream of tartar
- 2 ounces cream cheese softened
- 1 1/2 cups whipping cream divided
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 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 tbsp 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 tbsp 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.
In a small bowl, beat the cream cheese with 1/4 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 1/2 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 1/2 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.
Serves 12. Each serving has 2.52g NET CARBS.
Food energy: 206kcal Total fat: 18.06g Calories from fat: 162 Cholesterol: 107mg Carbohydrate: 3.99g Total dietary fiber: 1.47g Protein: 5.68g