Description
A delicious low carb gingerbread cake roll perfect for the holidays.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup cream cheese
- 1/4 cup powdered erythritol for filling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, coconut flour, erythritol, baking soda, ginger, cinnamon, and nutmeg.
- In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Spread the batter evenly on the prepared baking sheet and bake for 15-20 minutes.
- Once baked, allow the cake to cool for a few minutes before flipping it onto a clean kitchen towel.
- While cooling, prepare the filling by mixing the cream cheese with powdered erythritol.
- Spread the cream cheese filling over the cooled cake and roll it up carefully.
- Chill in the fridge for at least 1 hour before serving.
Notes
- Use a serrated knife to cut the cake roll for cleaner slices.
- Try adding chopped nuts or a different flavor of extract to personalize the filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg