Keto Red Velvet Roll

A light low carb red velvet roll cake is filled with a smooth cream cheese filling for a colourful and easy dessert. This is a coconut flour cake so it's gluten free and nut free too.

For those of you who enjoy a red velvet cake, try this easy red velvet roll cake. It's a butter free sponge recipe that you could use for other swiss roll cake flavours too.

How to make a red velvet roll

This is a simple keto dessert recipe that takes just 15 to 20 minutes to bake. I find that it's a great dessert to make when I'm having a "multi-tasking" moment in the kitchen.

What you need

Just a few ingredients are need to make this cake.

• Eggs - I use medium sized eggs
• Coconut Flour - I'm yet to try a roll cake with almond flour. Coconut flour is my current choice
• Monkfruit - I enjoy a monkfruit/erythritol blend for my sweetener but any other low carb sweetener will work.
• Cocoa - Sugar free of course! I used 100% cocoa.
• Red food colouring - No red velvet cake would be complete without it!
• Vanilla extract
• Baking powder

Recipe Tips

You may have leftover cream cheese filling. I found that this recipe made a large batch of filling and although I slathered as much as the sponge could take on, there was still a bit leftover. Use if for another recipe or enjoy it slathered over pancakes or waffles. Or eat it with a spoon over the kitchen sink 😉

More Low Carb Roll Cakes

Gingerbread Swiss Roll

Peanut Flour Swiss Roll

Strawberry Swiss Roll

Chocolate Peanut Artic Roll

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Red Velvet Roll

Angela Coleby

A light red velvet roll cake with a cream cheese filling

5 from 2 votes

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Prep Time 15 mins

Cook Time 20 mins

Course Cake

Cuisine gluten free

Servings 8 slices

Calories 325 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 medium eggs separated
• 1/3 cup coconut flour
• 1/2 cup monkfruit sweetener or other low carb sweetener
• 2 tablespoons cocoa powder unsweetened
• 1-2 teaspoons red food colouring
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Filling

• 8 oz cream cheese softened
• 1/4 cup monkfruit sweetener or other low carb sweetener
• 1 1/2 cups cream heavy
• 1 teaspoon vanilla extract

Instructions

 

Make the sponge

• Preheat the oven to 180C/350F degrees
• Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
• In a medium bowl, whisk the egg whites until stiff peaks form.
• In another medium bowl, beat the egg yolks, vanilla and monkfruit together.
• Add the coconut flour, cocoa, baking powder, salt and red food colouring. Mix well and add any additional colouring to get the shade of red you want.
• Gently fold in the egg whites until you have an even coloured batter.
• Pour the cake batter into the baking tin and smooth evenly.
• Bake for 15-20 minutes until firm.
• Remove the baking tin from the oven and allow to cool for 5 minutes.
• Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
• Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
• Set aside to cool.

Make the Filling

• Whisk the cream cheese and the monkfruit sweetener in a medium bowl until smooth.
• Add the vanilla extract and the cream. Continue to whisk until the mixture is smooth and thick enough to spread.

To Assemble

• Gently unroll the cake, remove the top layer of parchment paper and spread the cream cheese filling evenly over the sponge.
• Using the outer layer of parchment paper roll up the sponge again.
• Trim the edges for a neater sponge.
• Slice, eat and enjoy!

Notes

Makes 8 slices

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1sliceCalories: 325kcalCarbohydrates: 7gProtein: 8gFat: 30gFiber: 2g

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