Low Carb Pumpkin Roll
Indulge in the irresistible flavors of fall with this Low Carb Pumpkin Roll recipe, the perfect guilt-free dessert for any occasion! This keto-friendly twist on a classic features a moist and spongy pumpkin cake made with a blend of almond and coconut flours, spiced with warm pumpkin pie seasoning, and naturally sweetened with erythritol. Rolled with a luscious cream cheese filling that’s silky smooth and lightly sweetened, this dessert is both decadent and low in carbs. Simple to make with just 20 minutes of prep time and 15 minutes in the oven, this pumpkin roll is ideal for impressing guests at holiday gatherings or enjoying as a cozy treat. With its beautiful spiral presentation, it's a show-stopping sweet that aligns perfectly with keto and low-carb lifestyles.
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Recipe Information
Ingredients
- 0.75 cup Pumpkin puree
- 3 pieces Large eggs
- 0.75 cup Granulated erythritol
- 0.75 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 8 ounces Cream cheese, softened
- 1 cup Powdered erythritol
- 4 tablespoons Butter, softened
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it with cooking spray.
In a large bowl, beat eggs and granulated erythritol together until well combined and slightly frothy, about 1-2 minutes.
Add pumpkin puree and 1 teaspoon of vanilla extract to the egg mixture, beat until smooth.
In another bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Spread the batter evenly into the prepared pan.
Bake for 12-15 minutes or until the cake is set in the center and springs back lightly when touched.
While the cake is baking, prepare a thin kitchen towel and sprinkle evenly with powdered erythritol.
Turn the cake out onto the prepared towel immediately after baking. Carefully peel away the parchment paper.
Starting from one of the short ends, gently roll the cake along with the towel. Place on a wire rack to cool completely.
To make the filling, in a medium bowl, beat together the cream cheese and butter until smooth and creamy.
Add the powdered erythritol and vanilla extract, beating until light and fluffy.
Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake.
Reroll the cake (without the towel) and wrap tightly in plastic wrap.
Refrigerate for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 20.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 560 mg | 43% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
