Keto Pumpkin Roll
A delicious low-carb pumpkin roll filled with creamy goodness, perfect for fall.
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!
Notes
For a festive touch, sprinkle some extra pumpkin pie spice on top before serving.