A flowery, present stopper, sugar-free keto pumpkin cake roll that everybody will love! It is a keto nut free, gluten free cake roll that you may simply grasp at residence! An ideal fall dessert and Simply 3 grams web carbs per serving!
Simple Keto Pumpkin Roll Recipe
Its pumpkin season, so I’m kicking off with a basic pumpkin recipe – a scrumptious Keto Pumpkin Roll crammed with a luscious pumpkin cream cheese filling.
It is made with coconut flour, not almond flour, for individuals who have tree nut allergy symptoms within the household like I do. I hope this keto gluten-free Pumpkin Roll begins your pumpkin baking season off to a great begin!
The autumn season isn’t full with out some new keto pumpkin recipes and this one is spectacular! Your family and friends can be fairly impressed after they see this magnificence and as soon as they style it, they’ll all be in shock that it is sugar free!
Sugar Free Pumpkin Cream Cheese Filling
I choose this pumpkin cream cheese filling to buttercream, however you would simply swap the filling with no matter you want.
The filling is tailored from my keto pumpkin mousse recipe and makes this low carb pumpkin roll good and lightweight and creamy. Use a great high quality cream cheese like Philadelphia. It’s thicker and can make for a stiffer mousse.
The pumpkin roll is nut-free too. Should you choose a sugar free chocolate cake roll I’ve received this one you’ll love! Should you wouldn’t have pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves.
How To Forestall Cake Cracks
There’s a number of methods to forestall keto roll truffles from cracking.
Use each psyllium husk powder and xanthan gum collectively. As there may be pure pumpkin puree within the base with out these your roll received’t be pliable sufficient to roll.
I made one solely utilizing psyllium husk and likewise one simply xanthan gum however you want each collectively to forestall cracking. These each are important to maintain the construction of the roll form.
For finest outcomes, Wait 10 minutes earlier than you roll this pumpkin roll cake. It wants to chill barely out of the oven however nonetheless needs to be heat. Too little or too lengthy and it’ll crack.
While you begin to roll it away from you utilizing the paper, put one hand beneath and one on prime to encourage it spherical very rigorously. The sting of the parchment nearest to you will be rolled ups it goes inside as you roll it. Don’t wrap it too tight both or it should crack.
How To Make Keto Pumpkin Roll
To see precise measurements, print recipe and think about dietary data, please scroll to the underside of this weblog put up to see the recipe card.
Preheated oven to 375 levels F. Line a baking sheet (10 x 14 inches) with a chunk of parchment paper and grease with delicate butter. Put aside.
Combine the dry elements collectively in a big mixing bowl. Put aside.
In a stand mixer (or utilizing a hand mixer) add the eggs and whisk for two minutes till actually fluffy. Add remainder of the remaining elements and mix till mixed.
Slowly pour within the dry elements into the moist and mix till included.
Unfold batter onto the lined baking pan and clean with a spatula.
Bake for 20 minutes.
Place one other baking sheet pan the identical dimension with a sheet of parchment on prime (use the underside of the pan and not using a lip) and flip over. Enable to chill for 1 minute and peel off the highest parchment paper.
WAIT 9 – 10 MINUTES after which whereas it is nonetheless heat, gently roll the sponge away from you (beginning on the quick aspect) with the parchment paper. Cowl with a clear tea towel to completely cool for about 1 hour whilst you put together the filling.
Sugar Free Pumpkin Cream Cheese Icing
In a medium mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia or your alternative of sugar substitute and vanilla and mix utilizing a hand whisk till clean. Possibility to make use of a KitchenAid or stand mixer.
In a clear bowl, whisk the cream till thick. Fold the cream by way of the cream cheese combination utilizing a spatula till mixed. (This can make the filling thicker and stiffer then merely simply mixing altogether without delay.)
Style and regulate sweetener to your liking. Chill the cream cheese frosting within the fridge for at the least half-hour whereas the remainder of the cake chills.
Unroll the sponge cake, ensuring the parchment is beneath. Unfold over half the filling leaving ¾ inch on the edges so it doesn’t overspill as you roll.
Fastidiously roll up as soon as extra ensuring the be part of is underneath the underside. Place within the fridge to relax coated with parchment or a clear tea towel for 1 – 2 hours.
High with the remainder of the chilled pumpkin cream filling and choice to mud with pumpkin spice. Slice + serve. In case your roll cracks a little bit, don’t fear, the additional filling on prime will disguise it! Tastes good all the identical!
Swapping Low Carb Sweeteners
Simply use my Sweetener Information and Conversion Chart if you would like to swap out any of the sweeteners I used on this recipe.
It provides you all of the pure sweeteners I exploit in my sugar free recipes and the way a lot to make use of of every type so it is extremely easy to make swaps.
Storage
Cowl with plastic wrap and place cake within the fridge for 4 days or 3 months in an hermetic container within the freezer.
SUGAR FREE PUMPKIN ROLL WITH PUMPKIN FILLING
Keto Pumpkin Roll with Pumpkin Cream Cheese Filling
Servings: 10
Energy: 207kcal
Forestall your display screen from going to sleep
Directions
ROLL
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Preheat oven to 375F.
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Line a baking sheet (10 x 14 inches) with parchment paper and grease with delicate butter. Put aside.
-
Combine the dry elements collectively in a bowl. Put aside.
-
In a stand mixer (or utilizing a hand mixer) add the eggs and whisk for two minutes till actually fluffy. Add remainder of the moist elements and mix till mixed.
-
Slowly pour within the dry elements into the moist and mix till included.
-
Unfold batter onto the lined baking pan and clean with a spatula.
-
Bake for 20 minutes.
-
Place one other baking pan the identical dimension with a sheet of parchment on prime (use the underside of the pan and not using a lip) and flip over. Enable to chill for 1 minute and peel off the highest parchment paper.
-
WAIT 9 – 10 MINUTES after which while heat, gently roll the sponge away from you (beginning on the quick aspect) with the parchment paper. Cowl with a clear tea towel to completely cool for about 1 hour while you put together the filling.
FILLING
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In a mixing bowl, place the filling elements; add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and mix utilizing a hand electrical mixer till clean. Possibility to make use of a KitchenAid or stand mixer.
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In a clear separate giant bowl, whisk the cream till thick stiff peaks . Fold the cream by way of the cream cheese combine utilizing a spatula till mixed. (This can make the filling thicker and stiffer than merely simply mixing altogether without delay.)
-
Style and regulate sweetener to your liking. Chill within the fridge for at the least half-hour whereas the remainder of the new cake chills.
-
Unroll the sponge, ensuring the parchment is beneath. Unfold over half the filling leaving ¾ inch on the edges so it doesn’t overspill as you roll.
-
Fastidiously roll up as soon as extra ensuring the be part of is underneath the underside. Place within the fridge to relax coated with parchment or a clear tea towel for 1 – 2 hours. High with the remainder of the chilled pumpkin cream filling and choice to mud with pumpkin spice. Slice + serve.
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In case your roll cracks a little bit, don’t fear, the additional filling on prime will disguise it! Tastes good all the identical!
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Storage: Cowl with plastic wrap and place cake within the Fridge for 4 days or 3 months in an hermetic container within the freezer.
Notes
This recipe was first printed in October 2021.
Vitamin
Serving: 1slice | Energy: 207kcal | Carbohydrates: 5g | Protein: 4g | Fats: 18g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 1g | Ldl cholesterol: 107mg | Sodium: 118mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4979IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
