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Healthy Almond Flour Jelly Roll

Chef Clara
Indulge in a light, airy, and nutrient-dense jelly roll cake that supports your weight loss goals. This recipe swaps traditional refined flour for almond flour and uses sugar-free fruit spreads, offering a satisfying dessert experience without the insulin spikes. Packed with protein and healthy fats, it is the perfect treat for those maintaining a fitness-focused lifestyle while refusing to sacrifice the classic, fluffy texture of a traditional roll cake.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Lunch
Cuisine Modern Fusion
Servings 8 servings
Calories 145 kcal

Ingredients
  

  • 6 large egg whites
  • 1 cup blanched fine almond flour
  • 1/2 cup stevia-erythritol sweetener blend
  • 1 tsp pure vanilla extract
  • 1/2 cup sugar-free strawberry or raspberry jam

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Whip the egg whites in a clean, dry bowl until stiff peaks form.
  • Fold the almond flour and sweetener into the whites using a large spatula.
  • Incorporate the vanilla extract during the final stage of folding.
  • Spread the batter evenly across the prepared tray.
  • Bake until the edges are golden and the center springs back.
  • Invert the warm cake onto a damp kitchen towel immediately.
  • Spread the sugar-free jam evenly across the surface.
  • Roll the cake tightly using the towel for tension.

Notes

Use room-temperature egg whites to achieve the maximum volume for your batter. Always lightly grease the parchment paper with oil spray to prevent sticking. Allow the cake to cool slightly before slicing.