Description
A delicious low carb gingerbread cake roll that’s perfect for the holidays.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 1/4 cup unsweetened cocoa powder
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup cream cheese
- 1/4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, sweetener, cocoa powder, ground ginger, cinnamon, baking powder, and salt.
- In a separate bowl, whisk the eggs and vanilla extract until combined. Add to the dry ingredients and mix well.
- Spread the batter evenly on the prepared baking sheet.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the cake cool before rolling it with a towel.
- For the filling, beat together cream cheese, heavy cream, and lemon juice until smooth.
- Spread the filling over the cake and roll it up tightly.
- Chill in the refrigerator for at least an hour before serving.
Notes
- For a more festive flavor, add some nutmeg to the spice mix.
- Serve with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg