Desserts are so much fun to make and of course to eat, too. Cake Rolls take me back in time as a child helping my mother make them for dinner guests that we were hosting. This Gingerbread Roll is so delicious with just the right amount of spices in a tender cake wrapped in creamy filling.

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Cake rolls look difficult to make but really they are not that hard. If they don’t get quite right they are still delicious. If rolling the cake seems difficult, cut the cake in equal sections, and you can stack it like a torte. Cake rolls are an elegant presentation on your dessert table.

One of the tricks to getting a nice cake roll is to use a good quality parchment paper and Pam Spray. You want to be able to remove the parchment paper easily and quickly roll the cake. Be sure and spray the parchment paper well, and along the edges and the surface.

Oreo and Chocolate Cake Roll are favorites of our family, too. The chocolate roll is wonderful with peanut butter filling and crumbled peanut butter cups.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

LIne a 10 x 15 pan with parchment paper. Spray very generously with Pam Olive Oil Spray.

Sift together THM Protein Powder, Peanut flour, and spices. Reserve 4 teaspoons of the mixture.

In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff.

Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch the top.

While the cake is baking, combine the reserved peanut flour/spice mixture with 1 tablespoon Swerve Confectioners Sweetener. Sprinkle the mixture over a cotton tea towel. When the cake is finished, flip cake upside down on prepared tea towel. Carefully remove the parchment paper.

 Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake.

Spread filling over cake reserving 1/2 cup to garnish the top of the cake roll if desired.

Roll cake up so that it looks like the pic below.

This cake roll is pleasing to the eye and also to the taste buds. You would never know it is sugar-free and gluten-free.

I dusted the cake roll with Swerve Confectioner Sweeteners and garnished it with the remaining filling mixture. Star Anise and cinnamon sticks add decorations.

Gingerbread Cake Roll, THM S, Keto, Sugar-free

• Cake:
• 7 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/3 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
• 1 teaspoon vanilla
• 3 tablespoons THM Whey Protein Powder
• 1/2 cup THM Peanut flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons Swerve Confectioners Sweetener
• Filling:
• 8-ounces cream cheese, room temperature
• 1 1/4 cups whipping cream
• 2 tablespoons Gentle Sweet
• 1/4 teaspoon Xanthan Gum
• Equipment/supplies:
• Parchment paper
• Mixer
• Olive Oil Pam Spray
• 10 x 15 baking pan
• Cake: Preheat oven to 350 degrees F. Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray. In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Peanut flour, and spices. Reserve 4 teaspoons of the mixture. Set aside. Fold the remaining mixture into beaten egg whites. Beat egg yolks until smooth. Fold into egg white mixture. Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch the top.
• Preparing cloth to roll cake: While the cake is baking, combine the reserved peanut flour/spice mixture with 1 tablespoon Swerve Confectioners Sweetener. Sprinkle the mixture over a cotton tea towel. When the cake is finished, flip cake upside down on prepared tea towel. Carefully remove the parchment paper. Roll cake and towel up together starting with the narrow end. Allow cake to cool at room temperature. 
• Filling: Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake. Spread filling over cake reserving 1/2 cup to garnish the top of the cake roll if desired. Roll cake up. Wrap in plastic wrap until ready to serve.
• To Serve: Sprinkle the roll with Swerve Confectioners Sweetener. Garnish with reserved filling.

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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I love my Kitchen Aid Mixer. I works wonderful to make this cake roll.

Xanthan Gum

Cream of Tartar is used to stabilize the whipped egg whites. A little goes a long way.

Blackstrap Molasses 

Swerve Confectioners Sweetener

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

Whey Protein Powder

THM Peanut Flour