Description
This Keto Pumpkin Roll is a delicious and low-carb treat, perfect for fall. With its spiced pumpkin flavor and creamy filling, it’s sure to satisfy your dessert cravings.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/4 cup butter, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk eggs and mix in pumpkin puree and vanilla.
- Combine wet and dry ingredients until smooth.
- Spread the batter evenly on the baking sheet.
- Bake for 15-20 minutes or until the edges are golden.
- Remove from the oven and let cool for a few minutes.
- In the meantime, blend cream cheese, butter, powdered erythritol, and vanilla until creamy.
- Spread the cream cheese mixture over the cooled pumpkin roll.
- Carefully roll the pumpkin roll using the parchment paper.
- Chill for at least 30 minutes before slicing.
Notes
- Serve chilled for best flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg