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KETO PUMPKIN ROLL

Keto Low carb

KETO PUMPKIN ROLL

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Prep Time 45 mins
Cook Time 15 mins
Freezing Time 2 hrs
Total Time 3 hrs
A delicious low carb, gluten-free pumpkin roll filled with coffee whipped cream and made with Certified Humane cage-free eggs.
Course: Dessert
Cuisine: Dessert
Servings10 servings
Calories207 kcal

Ingredients:

Cake:
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp salt
  • 4 large eggs separated
  • 3/4 cup Swerve Sweetener divided
  • 3/4 cup canned pumpkin puree
  • 1/2 tsp vanilla extract
Filling:
  • 1 1/4 cups whipping cream
  • 1/3 cup powdered Swerve Sweetener
  • 1 1/2 tsp instant coffee
  • 1/2 tsp vanilla extract
  • More powdered Swerve Sweetener for dusting

Instructions:

Cake:
  1. Preheat oven to 350F and line an 11×17 inch baking sheet with parchment paper. Grease the paper very well.

  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger and salt. Set aside.
  3. In a medium bowl, beat egg yolks on high with 1/4 cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract.
  4. In large bowl, beat the egg whites until soft peaks form. Slowly add remaining sweetener, beating until stiff peaks form.
  5. Fold egg yolk mixture into egg white mixture, then gently fold in the almond almond flour mixture until well combined. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched.
  6. Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Very gently peel off the parchment paper on which the cake was baked.
  7. Keep the cake covered with parchment and a tea towel to keep in moisture as it cools. Let cool but don’t leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling).
Filling:
  1. Whip cream with powdered sweetener, instant coffee and vanilla extract until stiff peaks form. Do not overbeat.
  2. Spread cake evenly with filling, leaving a 1/2 inch border. Gently roll from a short side, using the bottom parchment to lift the cake to avoid cracking as much as possible.
  3. Cover and freeze until firm. Remove from freezer 15 minutes prior to serving. Dust with powdered sweetener. Return any leftover cake to the freezer.
Recipe Notes

Serves 10. Each serving has 5.17 g of carbs and 2.1 g of fiber. Total NET CARBS = 3.07 g.

Food energy: 207kcal
Saturated fatty acids: 8.18g
Total fat: 18.08g
Calories from fat: 162
Cholesterol: 115mg
Carbohydrate: 5.17g
Total dietary fiber: 2.10g
Protein: 5.87g
Sodium: 150mg

Nutrition Facts:
Pumpkin Roll with Coffee Cream
Amount Per Serving
Calories 207Calories from Fat 163
% Daily Value*
Fat 18.08g28%
Saturated Fat 8.18g41%
Cholesterol 115mg38%
Sodium 150mg6%
Carbohydrates 5.17g2%
Fiber 2.1g8%
Protein 5.87g12%

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