keto pumpkin roll:
For the cake:
– 1 cup almond flour
– 1/4 cup coconut flour
– 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
– 2 teaspoons pumpkin spice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 large eggs
– 1/2 cup pumpkin puree
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
For the filling:
– 8 ounces cream cheese, softened
– 1/4 cup powdered erythritol (or your preferred keto-friendly powdered sweetener)
– 1/2 teaspoon vanilla extract
– 1/2 cup heavy cream
For the cream cheese frosting:
– 4 ounces cream cheese, softened
– 1/4 cup powdered erythritol (or your preferred keto-friendly powdered sweetener)
– 1/4 cup heavy cream
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 325°F (165°C). Grease a jelly roll pan or a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, pumpkin spice, baking powder, and salt.
3. In a separate bowl, beat the eggs, pumpkin puree, melted coconut oil, and vanilla extract together until well combined.
4. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
5. Pour the batter onto the prepared baking sheet and spread it evenly.
6. Bake for about 15 minutes or until the cake is set and slightly golden.
7. While the cake is baking, prepare the filling. In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
8. Once the cake is done, remove it from the oven and let it cool for a few minutes.
9. Lay a clean kitchen towel on a flat surface and sprinkle it with powdered erythritol. Invert the cake onto the towel and gently peel off the parchment paper.
10. Starting from one of the short ends, carefully roll the cake and towel together into a log shape. Let it cool completely while rolled up.
11. While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy.
12. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
13. Roll the cake back up without the towel, starting from the same end as before.
14. Transfer the rolled cake onto a serving platter and frost the top with the cream cheese frosting.
15. Refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.
16. Slice and serve your delicious keto pumpkin roll.
Enjoy your keto pumpkin roll!
