Low Carb Gingerbread Cake Roll

• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 tbsp Cocoa powder
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1/4 cup Swerve sweetener, granulated
  • 1/2 cup Swerve sweetening, powdered
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 oz Cream cheese
  • 1 1/2 cups Whipping cream

• Desserts

  • 1 tbsp Grassfed gelatin

Found on alldayidreamaboutfood.com

Description

Ingredients

• Cake:
• 1 cup almond flour
• 1/4 cup powdered Swerve Sweetener
• 2 tbsp cocoa powder
• 1 tbsp grassfed gelatin
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 large eggs, room temperature, separated
• 1/4 cup granulated Swerve Sweetener, divided
• 1 tsp vanilla extract
• 1/4 tsp salt, divided
• 1/4 tsp cream of tartar
• 2 ounces cream cheese, softened
• 1 1/2 cups whipping cream, divided
• 1/4 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
• In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.
• In another medium bowl, beat the egg yolks with 2 tbsp of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract
• Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tbsp sweetener until stiff peaks form.
• Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
• Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.
• Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
• Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Dont roll too tightly or it will crack. Let cool while preparing the filling.
• In a small bowl, beat the cream cheese with 1/4 cup whipping cream until smooth.
• In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove 1/2 cup and set aside for decorating.
• Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within 1/2 inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.
• Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.
• Refrigerate 1 hour before slicing. Store in the refrigerator.

Nutrition