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    Home » Desserts

    Keto Red Velvet Roll

    Published: Dec 8, 2020 · Updated: Nov 30, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbKeto

    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.

    red velvet swiss roll make with coconut flour

    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
    red velvet roll slices

    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 😉

    red velvet roll cake

    More Low Carb Roll Cakes

    Gingerbread Swiss Roll

    Rainbow Cake Roll

    Peanut Flour Swiss Roll

    Strawberry Swiss Roll

    Chocolate Peanut Artic Roll

    This post may contain affiliate links. Please read my disclosure policy for more information.

    red velvet roll

    Red Velvet Roll

    Angela Coleby
    A light red velvet roll cake with a cream cheese filling
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Cake
    Cuisine gluten free
    Servings 8 slices
    Calories 325 kcal

    Ingredients
     
     

    • 6 medium eggs separated
    • ⅓ cup coconut flour
    • ½ 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
    • ¼ cup monkfruit sweetener or other low carb sweetener
    • 1 ½ 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    « Baileys Chocolate Cupcakes
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    Reader Interactions

    Comments

    1. NG

      December 21, 2021 at 1:02 pm

      Do you whip the cream first? It doesn't say.

      Reply
      • Angela Coleby

        December 22, 2021 at 12:33 pm

        Yes I did. I'll update the recipe card!

        Reply
    2. Sue Lockwood

      December 20, 2020 at 10:02 am

      Thank you for sharing your experience and recipes with us..

      Reply
    3. Pooja

      December 09, 2020 at 3:37 pm

      Thanks for posting this! I don’t eat egg. Can I use flaxseed meal instead of egg?

      Reply
      • Angela Coleby

        December 09, 2020 at 4:01 pm

        Sorry, the eggs are essential for this recipe.

        Reply
    4. Jackie

      December 08, 2020 at 8:50 pm

      THANK YOU!!!

      Reply
      • Angela Coleby

        December 09, 2020 at 4:01 pm

        You are welcome!

        Reply
    5. Jackie

      December 08, 2020 at 8:29 pm

      I would like to make your recipe.. I dont see where it tells how much cream cheese or cream or sweetener to use in the filling.. Am I just missing it on this page? Thank you

      Reply
      • Angela Coleby

        December 08, 2020 at 8:33 pm

        There was a technical error which I've rectified. Thanks for letting me know and I hope you enjoy the recipe!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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