keto pumpkin roll
Introducing our sensational Keto pumpkin roll—a marvel of autumnal flavors and low-carb delight! Picture a tender, spiced pumpkin cake rolled with a decadent cream cheese filling that’s both creamy and satisfying. Each bite delivers the comforting essence of pumpkin spice in a guilt-free treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply craving a seasonal indulgence, this recipe promises to impress with its moist texture and deliciously balanced sweetness.
Here’s a detailed recipe for a Keto pumpkin roll:
Keto Pumpkin Roll
Ingredients:
For the pumpkin roll:
- 4 large eggs
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- A pinch of salt
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch baking sheet (jelly roll pan) and line it with parchment paper.
- Make the pumpkin cake:
- In a large bowl, beat the eggs until fluffy. Add the pumpkin puree, vanilla extract, and powdered erythritol. Mix until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, spices (cinnamon, nutmeg, ginger, cloves), and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
- Bake the cake:
- Pour the batter onto the prepared baking sheet. Spread it evenly with a spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- Prepare for rolling:
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered erythritol.
- Once the cake is done, immediately invert it onto the powdered towel. Carefully peel off the parchment paper.
- Roll the cake:
- Starting at one short end, gently roll the cake and towel together into a log. Let it cool completely on a wire rack, seam side down.
- Make the cream cheese filling:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered erythritol and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
- Assemble the pumpkin roll:
- Carefully unroll the cooled cake from the towel. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Roll the cake back up gently, without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- Serve:
- Trim off the ends of the roll for a clean presentation, if desired.
- Dust with powdered erythritol or cinnamon before slicing and serving.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
