Keto Roll Cake

This recipe is long overdue (hence the fourth of July colors)! It was my first time making a vanilla keto roll cake, and it was delicious! Previous ones I've made have all been chocolate. It rolled up quite easily too! However, I accidentally did the stripes the wrong way and noticed too late (big oops)!. So as you make this, make sure to do horizontal stripes versus vertical ones as I have pictured. My stripes weren't perfectly even, however, so the last picture you see is more similar to what it should look when you do it correctly.

Since I didn't make this for a party, we had a ton of leftovers. It freezes super well, and straight out of the freezer it tastes more like cheesecake in the middle - yum!

Ingredients:

Cake

1 cup almond flour

1/4 cup coconut flour

1/2 cup granular Swerve

1 tsp baking powder

1 tsp baking soda

1/4 cup psyllium husk powder

4 large eggs

1 stick salted butter, melted

1 tbsp vanilla

1 tsp monk fruit juice concentrate

1/2 cup sour cream

food coloring (optional)

Filling

3 sticks butter

8 oz cream cheese

2 tsp monk fruit juice concentrate

2 cups powdered Swerve

2 tbsp heavy whipping cream

Instructions:

1) Mix together all dry cake ingredients (almond flour, coconut flour, Swerve, baking powder, baking soda, psyllium husk powder).

2) Add in all wet ingredients (eggs, melted butter, vanilla, monk fruit, sour cream), and stir well.

3) Divide the batter in half and use a couple of drops of food coloring in each. Stir until color is consistent.

4) Pre-heat oven to 350 degrees.

5) Line a cookie sheet with parchment paper.

6) Use your hands to make horizontal stripes on the parchment paper (roughly 1/3 inch thick). You can alternate between colors as pictured or make any design you'd like.

7) Bake for around 16 minutes or until cooked. (The edges may start turning a little bit golden at this point).

8) Remove from oven, and let cool entirely.

9) Mix together all filling ingredients until smooth (butter, cream cheese, monk fruit, powdered Swerve, heavy whipping cream).

10) Spread filling evenly on cooled cake.

11) Roll the cake up! Roll the long side of the rectangle (this will result in a longer cake, whereas pieces would be huge if you rolled along the short side).

12) Freeze for 30 minutes, and then cut into slices. It should make about 18 slices.

13) Enjoy!

Picture Instructions: