Description
This Keto Pumpkin Roll is a delightful dessert filled with pumpkin cream cheese filling, perfect for fall.
Ingredients
Scale
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 cup erythritol
- 4 large eggs
- 1 cup pumpkin puree
- 8 ounces cream cheese
- 1/4 cup powdered erythritol (for filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, and erythritol.
- In another bowl, beat the eggs and then stir in the pumpkin puree.
- Combine the wet and dry ingredients until smooth.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow to cool, then roll the cake in the parchment and refrigerate for 30 minutes.
- For the filling, beat cream cheese, powdered erythritol, and vanilla extract until smooth.
- Unroll the cooled cake, spread the filling evenly, and roll it back up.
- Chill before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg