Keto Rainbow Roll Cake

Cake Ingredients:

• 4 eggs
• 1/2 cup erythritol powdered
• 1 tsp. liquid stevia or to taste
• 1 cup sour cream
• 5 Tbsp. unsalted butter softened
• 1 ½ cup almond flour
• 1 Tbsp. psyllium husk
• ¼ cup coconut flour
• 1½ tsp. baking soda
• 1 Tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• Food Coloring

Filling Ingredients:

• 1 ½ cup heavy cream
• 2 oz. cream cheese
• 2 Tbsp. unsalted butter softened
• 3 Tbsp. erythritol powdered

INSTRUCTIONS

• Preheat oven to 350°F.
• Cake Directions:
• In a medium bowl, whisk eggs together with an electric mixer for about 2 minutes, until lemon yellow, then mix in sweeteners.
• Blend in sour cream and softened butter.
• In a separate bowl, mix together all dry ingredients.
• Add the dry ingredients to the wet ingredients and mix until fully incorporated.
• Add in apple cider vinegar and vanilla to batter, mix together.
• Equally separate batter into 4 or 5 bowls. Add a different color of food coloring to each bowl and mix well.
• Add each colored batter to a piping bag or a sandwich bag.
• Line a cookie sheet with parchment paper, spray with cooking spray.
• Pipe each color in diagonal lines across the parchment lined cookie sheet until each colored batter is used up.
• Tap the cookie sheet on the counter a couple of times to eliminate any bubbles and to even the batter out. Put it on the middle rack of the oven.
• Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
• When the cake is done, let cool for 5 – 10 minutes. After it has cooled, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you are rolling.
• Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
• Filling Directions:
• Place softened butter and cream cheese in a medium bowl.
• Beat butter and cream cheese together until smooth.
• In another bowl, add heavy cream and beat until whipped cream.
• Add the whipped cream to the butter and cream cheese mixture.
• Add powdered erythritol and beat all together until smooth.
• To Assemble:
• After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
• When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
• Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
• Wrap it in plastic wrap.
• Place in the refrigerator for a couple of hours to overnight to set.
• Store in refrigerator.