Preparation Time: 20 minutes | Cooking Time: 25 minutes
| Servings: 8
For the cake:
1¾ cups almond flour
2 tsp. baking powder, gluten-free
1 cup sweetener, granulated
2 tsp. vanilla extract, sugar-free
7 large eggs
½ tsp. cream of tartar
For the filling:
1 cup sweetener, granulated
8 oz. cream cheese, softened
2 cups mixed berries
1 tsp. vanilla extract, sugar-free
2 cups heavy whipping cream
½ cup raspberries
For the topping:
1 cup mixed berries
1. Preheat oven to 350°F. Cover a jellyroll pan with baking paper
or a non-stick mat.
2. In a food processor set on medium/high, cream the vanilla
extract, eggs, and cream of tartar for 2 minutes.
3. In a large bowl, combine the almond flour and sweetener to
remove all lumps. Add 1 egg and blend well. Repeat until all
eggs are mixed.
4. Blend in the baking powder.
5. Use a rubber scraper/spatula to combine the whipped cream.
It needs to keep the fluffiness while being incorporated into the
6. Evenly distribute the cake batter in the prepared roll pan,
coating to the edges with a rubber scraper. Place in the oven
for 20 – 25 minutes.
7. Place a tea towel on top of a wire rack. Right after the cake is
taken out of the oven, take a blunt edge to slice along the
sides of the cake to make sure it is not stuck to the pan. Turn
the cake upside down onto the tea towel and remove the pan.
8. Using the tea towel, roll the cake in a circle and tie the tea
towel around it to keep it in place while it cools. Set to the side
while making the filling and whipped cream.
9. In the food processor set on medium, cream the vanilla
extract, sweetener, and cream cheese until there are no lumps
present. Add in the raspberries and stir, crushing them into the
10. In a separate bowl, cream the heavy whipping cream
on high with an electric beater for 4 minutes.
11. Use a rubber scraper/spatula to combine the cream
cheese and whipping cream; beat again for 30 seconds.
12. Once the cake has cooled, carefully unroll to distribute
the filling over the entire cake evenly. Shake the mixed berries
on top of the filling and use the tea towel to roll back into
13. Put the rolled cake onto a serving plate and sprinkle
the rest of the mixed berries on top. Slice and serve.
Net Carbs 8.8g, Calories 441, Total Fat 37.2g, Saturated Fat
15.4g, Cholesterol 235mg, Sodium 167mg, Total Carbohydrate
13.3g, Dietary Fiber 4.5g, Total Sugars 3.4g, Protein 13.9g,
Calcium 127mg, Iron 1mg, Potassium 331mg

Leave a Reply

Your email address will not be published.