Ingredients:
•1 cup almond flour
- 4 tablespoons butter, melted
- 3 large eggs
- ¼ cup psyllium husk powder
- ¼ cup cocoa powder
- ¼ cup almond milk
- ¼ cup sour cream
- ¼ cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Cream Cheese Filling: - 8 ounces cream cheese • 8 tablespoons butter • ¼ cup sour cream • ¼ cup erythritol • ¼ teaspoon liquid Stevia • 1 teaspoon vanilla extract
- Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.
- Melt 4 tbsp. butter in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together. (I personally saved the hand mixer for the filling and used a whisk to combine the dough ingredients. it worked just fine)
- Add 4 tbsp almond milk to the batter to make it so that it’s more workable and spreadable.
- Spread the batter over a baking sheet lined with parchment paper, or a silpat. It should cover the area of an entire cookie sheet. This takes a little bit of work and you want to make sure there are no holes through which you can see the sheet underneath. I personally put on some food prep gloves and use a combination of my finger and the back of a spoon to spread it evenly.
- Bake for 14 minutes at 350F.
- Let cool slightly and start to work on the cream cheese filling.
- In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.
- Plop the cream cheese filling on top of the cake and spread evenly with a spoon.
- Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.
- Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!
I cut it into 12 slices so here are the macros for such:
12 servings
272 calories
3.1g net carbs
25g fat
5.5g protein