DESSERTS: LOW CARB LEMON CAKE ROLL (click here to print)

Ingredients

Cake:
• 1 cup almond flour
• Sweetener equivalent to 1/2 cup sugar, divided
• 1 tbsp coconut flour
• 1 tbsp grassfed gelatin (can use 1 envelop Knox gelatin)
• 4 large eggs, room temperature, separated
• 1 tbsp fresh lemon juice
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• Additional coconut flour for dusting
Filling/Frosting:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• Sweetener equivalent to 1/2 cup sugar (powdered or liquid works best here), divided
• 1 tsp lemon extract
• A little natural yellow food coloring, if desired
• 1 1/4 cups whipping cream
• 1/2 tsp vanilla extract

Instructions

Cake:
1. Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
2. In a medium bowl, whisk together the almond flour, 1/4 cup sweetener, coconut flour, and gelatin.
3. In another medium bowl, beat the egg yolks with 2 tbsp of the sweetener until lighter yellow and thickened. Beat in the lemon juice and lemon zest.
4. 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 2 tbsp sweetener until stiff peaks form.
5. 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.
6. Spread the batter evenly into the prepared baking pan and bake 12 to 15 minutes, until the top springs back when touched.
7. Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Sprinkle the cake with about 1 tbsp coconut flour. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
8. Gently peel the parchment from what is now the top of the cake. Sprinkle this side of the cake with another tbsp coconut flour. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.
Filling/Frosting:
9. Beat the cream cheese, butter, and half of the sweetener together until smooth. Beat in the lemon extract and food coloring, if using.
10. In a separate bowl, beat the whipping cream with the vanilla extract and the remaining sweetener until it holds stiff peaks. Fold half of the whipped cream into the cream cheese mixture until well combined. Reserve the remaining whipped cream for spreading over the cake.
11. Gently and carefully unroll the cake (do not try to lay it completely flat, as it will crack. Spread the cream cheese filling to within 1/2 inch of the edges. Gently roll the cake back up without the kitchen towel. Place seam side down on a serving platter.
12. Spread the reserved whipped cream over the top and sides. Garnish with lemon slices, if desire.

Yield: 12

Cholesterol: 116mg

Food energy: 243 kcal

Total fat: 21.40g

Calories from fat: 192

Carbohydrate: 4.40g

Protein per serving: 5.96g

Total dietary fiber: 1.66g

www.asweetlife.org