Carrot Cake Roll with Cream Cheese Filling

Ingredients:

For the Carrot Cake Roll:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup chopped pecans or walnuts (optional)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
• 1 tsp vanilla extract

Instructions:

For the Carrot Cake Roll:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with cooking spray or butter.
2. In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Fold in the grated carrots and chopped nuts if using.
6. Pour the batter onto the prepared jelly roll pan and spread it evenly.
7. Bake in the preheated oven for 12-15 minutes, or until the cake is set and lightly browned on top.
8. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered erythritol or coconut flour.
9. Once the cake is done baking, remove it from the oven and immediately flip it onto the prepared towel. Carefully peel off the parchment paper.
10. Starting at the short end, roll the cake up in the towel (jelly roll style) and let it cool completely.

For the Cream Cheese Filling: