Keto Pumpkin Roll: The Ultimate Low-Carb Dessert Recipe
Introduction to Keto Pumpkin Roll
Indulging in seasonal flavors doesn’t have to mean sacrificing your dietary goals, especially when it comes to the beloved pumpkin roll. This Keto Pumpkin Roll recipe brings the warmth of fall flavors right to your kitchen while keeping it low in carbs. With its moist cake and creamy filling, this delightful dessert is perfect for anyone following a keto diet or simply looking for a healthier treat.
A Personal Story Behind My Keto Pumpkin Roll Journey
I remember the first time I tasted a pumpkin roll at a family gathering. The combination of spiced pumpkin cake and rich cream filling was a revelation! However, after adopting a keto lifestyle, I feared I’d have to say goodbye to this seasonal favorite. Determined to find a way to enjoy it without the carbs, I experimented with various ingredients until I perfected this Keto Pumpkin Roll recipe. Now, I can enjoy this delicious dessert while sticking to my health goals, and I hope you will too!
What Makes This Keto Pumpkin Roll Recipe Special?
What sets this Keto Pumpkin Roll apart is its unique blend of low-carb ingredients that mimic the traditional flavors and textures. Almond flour and coconut flour create a light, fluffy cake that rolls beautifully, while the use of allulose provides sweetness without the carbs. The addition of pumpkin puree not only enhances the flavor but also adds moisture, making every bite a delightful experience. Plus, it’s simple to make and perfect for gatherings!
The Full Keto Pumpkin Roll Recipe
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 4 eggs, separated
- 3/4 cup granulated allulose, divided
- 3/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/4 cups whipping cream
- 1/3 cup powdered allulose
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, pumpkin pie spice, and salt. Whisk until smooth and set aside. Tip: Make sure to sift the flours to avoid clumps.
- In a separate bowl, beat the egg yolks with 1/4 cup of granulated allulose until pale yellow. Mix in the pumpkin puree and vanilla extract.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated allulose until stiff peaks form. Tip: Ensure your mixing bowl is clean and dry for the best results.
- Gently fold the two egg mixtures together, then add the flour mixture and fold until well combined, being careful not to deflate the air bubbles.
- Spread the mixture onto the prepared baking sheet. Bake for 15 minutes or until the cake feels spongy. Remove from the oven and let it cool for 15 minutes.
- Place a cutting board on top of the cake, carefully flip it over, and remove the parchment paper. Let the cake cool until just warm.
- While the cake cools, beat the whipping cream, powdered allulose, and vanilla extract in a bowl until stiff peaks form. Tip: Ensure the whipping cream is very cold for best results.
- Spread the filling evenly over the cake. Roll the cake loosely into a log. Cover with plastic wrap and place it in the freezer to firm up for at least an hour.
- Remove from the freezer about 10 minutes before serving. Dust the top of the roll with a bit of powdered sugar substitute. Slice and enjoy!
Serving Suggestions and Variations for Keto Pumpkin Roll
This Keto Pumpkin Roll is perfect for serving at gatherings or as a cozy family dessert. For a touch of festivity, sprinkle some extra pumpkin pie spice on top before serving. You can also try adding nuts or chocolate chips to the filling for an extra crunch. Pair it with a dollop of unsweetened whipped cream or a scoop of keto-friendly ice cream for a delightful contrast.
Frequently Asked Questions About Keto Pumpkin Roll
Can I make this recipe dairy-free? Yes! You can substitute coconut cream for the whipping cream for a dairy-free version.
How do I store leftovers? Store any leftovers in the refrigerator for up to 3 days. You can also freeze slices for longer storage.
Can I use other sweeteners? Yes! Just be mindful of the sweetness level and adjust the quantity accordingly if using a different sweetener.
Indulge in the delightful flavors of this pumpkin roll cake for a perfect fall treat!
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 50 minutes
- Calories per Serving: 220
- Servings: 8
Keto Pumpkin Roll
Equipment
- Baking sheet For baking the pumpkin roll.
- Mixing bowls For mixing ingredients.
- Electric mixer To beat the egg whites and cream.
Ingredients
Main Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 2 teaspoons xanthan gum
- 1 teaspoon pumpkin pie spice
- 1 1/8 teaspoon salt
- 4 large eggs, separated
- 3 /4 cup granulated allulose
- 3 /4 cup pumpkin puree
- 1 /2 teaspoon vanilla extract
- 1 1/4 cups whipping cream
- 1 /3 cup powdered allulose
- 1 /2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, pumpkin pie spice, and salt. Whisk until smooth and set aside. Tip: Make sure to sift the flours to avoid clumps.
- In a separate bowl, beat the egg yolks with 1/4 cup of granulated allulose until pale yellow. Mix in the pumpkin puree and vanilla extract.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated allulose until stiff peaks form. Tip: Ensure your mixing bowl is clean and dry for the best results.
- Gently fold the two egg mixtures together, then add the flour mixture and fold until well combined, being careful not to deflate the air bubbles.
- Spread the mixture onto the prepared baking sheet. Bake for 15 minutes or until the cake feels spongy. Remove from the oven and let it cool for 15 minutes.
- Place a cutting board on top of the cake, carefully flip it over, and remove the parchment paper. Let the cake cool until just warm.
- While the cake cools, beat the whipping cream, powdered allulose, and vanilla extract in a bowl until stiff peaks form. Tip: Ensure the whipping cream is very cold for best results.
- Spread the filling evenly over the cake. Roll the cake loosely into a log. Cover with plastic wrap and place it in the freezer to firm up for at least an hour.
- Remove from the freezer about 10 minutes before serving. Dust the top of the roll with a bit of powdered sugar substitute. Slice and enjoy!