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Keto Pumpkin Roll: The Best Low-Carb Delight for Fall

Keto Pumpkin Roll
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Discover the perfect keto-friendly dessert with this delectable Keto Pumpkin Roll, a low-carb delight to enjoy during fall.

Ingredients

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  • 1 cup almond flour
  • ½ cup erythritol sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract (for filling)
  • ¼ cup powdered erythritol (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients until fully combined.
  5. Spread the mixture evenly onto the prepared baking sheet and bake for 15-20 minutes.
  6. While it’s baking, prepare the filling by mixing the cream cheese, cocoa powder, vanilla extract, and powdered erythritol until creamy.
  7. Remove the pumpkin roll from the oven and let it cool for a few minutes, then transfer it onto a clean kitchen towel dusted with erythritol.
  8. Roll the pumpkin cake into the towel and let it cool completely.
  9. Once cooled, unroll the cake and spread the cream cheese filling evenly before rolling it back up without the towel.
  10. Chill in the refrigerator for at least 1 hour before slicing.

Notes

  • Serve with a dusting of powdered erythritol on top.
  • For best results, slice with a sharp knife to prevent squishing.

Nutrition

Find it online: https://www.stirandshare.com/keto-pumpkin-roll-the-best-lowcarb-delight-for-fall/