Description
A delightful Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling, perfect for the pumpkin season.
Ingredients
Scale
- 1/3 cup plus 1 tablespoon coconut flour
- 1/2 cup monk fruit allulose powdered
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon xanthan gum
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 pinch salt
- 5 eggs, room temperature
- 1/2 cup pumpkin puree, 100% pure
- 1/2 teaspoon liquid stevia (1/2 – 1 teaspoon)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 6 ounces pumpkin puree
- 1 pinch salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pumpkin spice liquid stevia (or vanilla liquid stevia) (1/2 – 1 tsp to taste)
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 375F.
- Line a baking sheet (10 x 14 inches) with parchment paper and grease with soft butter. Set aside.
- Mix the dry ingredients together in a bowl. Set aside.
- In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the wet ingredients and blend until combined.
- Slowly pour in the dry ingredients into the wet and blend until incorporated.
- Spread batter onto the lined baking pan and smooth with a spatula.
- Bake for 20 minutes.
- Place another baking pan the same size with a sheet of parchment on top and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
- Wait 9 – 10 minutes and then whilst warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour whilst you prepare the filling.
- In a mixing bowl, place the filling ingredients; add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand electric mixer until smooth.
- In a clean separate large bowl, whisk the cream until thick stiff peaks. Fold the cream through the cream cheese mix using a spatula until combined.
- Taste and adjust sweetener to your liking. Chill in the fridge for at least 30 minutes while the rest of the hot cake chills.
- Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving 3/4 inch at the edges so it doesn’t overspill as you roll.
- Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 – 2 hours.
- Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve.
- If your roll cracks a little, don’t worry, the extra filling on top will hide it!
- Storage: Cover with plastic wrap and place cake in the fridge for 4 days or 3 months in an airtight container in the freezer.
Notes
- Net Carbs: 3g
- This recipe was first published in October 2021.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 207
- Sugar: 2g
- Sodium: 118mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 107mg