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Low Carb Peppermint Roll

🍭Low Carb Peppermint Roll🍭


1 cup almond flour

4 tbsp butter, melted

3 large eggs

¼ cup psyllium husk powder

¼ cup cocoa powder

¼ cup coconut milk

¼ cup sour cream

¼ cup erythritol

1 tsp vanilla

1 tsp baking powder

All natural red food coloring

All natural green food coloring

🔹️Filling Ingredients:🔹️

8 oz cream cheese, softened

8 tbsp butter, softened

¼ cup sour cream

¼ cup erythritol

¼ tsp liquid stevia

1 tsp peppermint extract

Combine all ingredients and mix well


1. In a bowl, combine almond flour, psyllium husk powder, cocoa powder, erythritol, and baking powder.

2. In a separate bowl, combine melted butter, eggs, coconut milk, sour cream, and vanilla.

3. Slowly mix the wet ingredients to the dry ingredients.

4. Divided batter evenly into 3 separate bowls.

5. Dye one bowl red and one bowl green.

6. Place batter into 3 individual piping bags with small holes cut at the tip.

7. Line a jelly pan roll with parchment paper.

8. Starting at one corner, pipe alternating batter lines diagonally across the pan (vanilla, red, vanilla, green, vanilla etc).

9. Bake for 8-10 minutes, at 350 F, until cake springs back when touched.

10. Turn cake (carefully) onto a clean damp tea towel dusted with powdered swerve as soon as it comes out of the oven.

11. Starting at the short end of the towel, tightly roll the cake and towel together.

12. Place the towel rolled cake in refrigerator for 30 minutes until completely cooled.

13. Unroll the cooled cake from the towel and add cream cheese filling.

14. Roll cake and tightly wrap in plastic wrap.

15. Store in refrigerator up to 5 days or freeze for up to one month.


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