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This cheerful originally appeared on Sugar-Free Mom. Republished with permission.
A fancy, show stopper, sugar-free keto pumpkin cake roll that everyone will love! This is a keto nut-free, gluten-free cake roll that you can easily master at home!
It’s pumpkin season, so I’m kicking off with a classic pumpkin recipe – a Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling. I hope this Keto Pumpkin Roll starts your pumpkin baking season off to a good start!
The fall season is never complete without some new pumpkin recipes and this one is spectacular! Your friends and family will be quite impressed when they see this beauty and once they taste it, they will all be in shock that it’s sugar-free!
I prefer this pumpkin cream cheese filling to buttercream, but you could easily swap the filling with whatever you like. The filling is adapted from my keto pumpkin mousse recipe and makes this low-carb pumpkin roll nice and light and creamy. Use a good quality cream cheese like Philadelphia. It’s thicker and will make for a stiffer mousse.
The pumpkin roll is nut-free too. If you prefer a sugar-free chocolate cake roll I’ve got this one you will love! If you do not have pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves.
Keto Pumpkin Roll with Pumpkin Cream Cheese Filling
Ingredients
ROLL
- ? cup plus 1 tablespoon coconut flour
- ½ cup Swerve confectioners
- 1 tablespoon psyllium husk powder
- ½ teaspoon xanthan gum
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 pinch salt
- 5 eggs room temperature
- ½ cup canned pumpkin puree 100%
- ½ teaspoon liquid stevia `
- 1 teaspoon vanilla extract
FILLING
- 8 ounces cream cheese
- 6 ounces canned pumpkin puree
- 1 pinch salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pumpkin spice liquid stevia or vanilla liquid stevia
- ½ teaspoon vanilla extract
Instructions
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 soft butter. Set aside.
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Mix the dry ingredients together in a bowl. Set aside.
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In a stand mixer (or utilizing a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the wet ingredients and blend until combined.
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Slowly pour in the dry ingredients into the wet and blend until incorporated.
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Spread batter onto the lined baking pan and smooth with a spatula.
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Bake for 20 minutes.
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Place another baking pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
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WAIT 9 – 10 MINUTES and then whilst warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour whilst you prepare the filling.
FILLING
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In a mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
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In a clean bowl, whisk the cream until thick. Fold the cream through the cream cheese mix using a spatula until combined. (This will make the filling thicker and stiffer than simply just blending altogether at once.)
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Taste and adjust sweetener to your liking. Chill in the fridge for at least 30 minutes whilst the rest of the cake chills.
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Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
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Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 – 2 hours. Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve.
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If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
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Storage: Fridge for 4 days or 3 months wrapped in the freezer.
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
