Make the Bread Dough:
Preheat oven to 350°F (175°C) .
In a bowl, mix almond flour , coconut flour , baking powder , and salt .
In another bowl, whisk eggs , heavy cream , melted butter , powdered sweetener , and vanilla until smooth.
Gradually mix wet ingredients into dry until just combined. The dough should be thick but spreadable.
Spread batter into a thin rectangle on parchment-lined tray or silicone mat (about ¼-inch thick). Bake for 10–12 minutes until lightly golden.
Make the Custard Filling:
In a bowl, beat cream cheese until smooth.
Add heavy cream , powdered sweetener , vanilla , and salt . Mix well until thick and creamy.
Optional: Stir in a dash of turmeric or egg yolk for classic custard color.
Assemble the Wool Roll:
Once the bread layer is baked and cooled slightly, spread the custard filling evenly over the top.
Using the parchment paper, gently roll the bread like a jelly roll — starting from one long side.
Wrap tightly and chill in the fridge for at least 30 minutes to firm up before slicing.
Serve:
Slice into rounds or pinwheels and enjoy your soft, custard-filled keto wool roll!
Optional: Dust with powdered sweetener or drizzle with melted sugar-free chocolate.