Keto Pumpkin Roll Recipe
This impressive low carb keto pumpkin roll recipe is the best fall dessert! A sweet, moist roll pairs perfectly with creamy filling - all at just 3.2g net carbs per slice.
Ingredients
Cake:
- 1 cup Wholesome Yum Blanched Almond Flour
- 4 tbsp Wholesome Yum Coconut Flour
- 1 tsp Baking powder
- 1 tsp Xanthan gum
- 1/4 tsp Sea salt
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 tsp Pumpkin pie spice
- 4 large Eggs
- 2/3 cup Pumpkin puree
- 1 tsp Vanilla extract
Filling:
- 2 tbsp Butter (softened)
- 8 oz Cream cheese (softened)
- 1/4 cup Besti Powdered Monk Fruit Allulose Blend
- 1 tsp Vanilla extract
Instructions
Bake keto pumpkin cake:
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Preheat oven to 350 degrees F (177 degrees C).
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In a large bowl, stir together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
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In a small bowl, whisk the eggs, pumpkin puree, and vanilla.
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Mix the wet ingredients into the dry ingredients, until fully incorporated.
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Line a 9x13 inch pan with parchment paper and spray paper with cooking spray. Spread the cake batter evenly across entire cookie sheet.
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Bake for 10-13 minutes, until cake springs back when touched and a toothpick comes out clean when inserted into the center of the cake. Set aside and let cool for 10 minutes (it will still be warm to the touch).
Roll up:
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Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.
Make cream cheese filling:
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Meanwhile, make cream cheese frosting according to the instructions here. (You'll need to use the amounts above.)
Assemble:
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Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.
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Using the parchment paper, roll the cake back up, keeping it tight but not so tight that it cracks and the filling spills over the sides. Refrigerate for at least 1 hour, preferably overnight, before slicing.
Recipe Notes
Serving size: 1 slice or (1/10 of recipe)
Video Showing How To Make Keto Pumpkin Roll:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Pumpkin Roll!
Nutrition Information Per Serving
Calories: 205 | Fat: 17.9g | Total Carbs: 5.6g | Net Carbs: 3.2g | Fiber: 2.4g | Sugar: 1.5g | Protein: 6.7gNutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.
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© Copyright Maya Krampf for Wholesome Yum Foods. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.