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Keto Pumpkin Roll

23
Feb
35
Keto Pumpkin Roll
By morethanlifestyle
/ in FOOD & RECIPES,Healthy Recipes,Quick & Easy
/ tags Keto Recipes, Pumpkin Roll, Recipes
8 Comments

The Pumpkin Roll is a classic. With this recipe tried and tested over many years, it will certainly succeed. The ingredients listed below are enough for about 10 portions.

Ingredients

For the cake:

  • 1 cup almond flour
  • 3/4 cup Swerve sweetener divided
  • 3/4 cup canned pumpkin puree
  • 4 large eggs
  • 1/2 teaspoon ginger
  • 1/8 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 3 tablespoons coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract




For filling:

1 cup whipped cream
1/3 cup powder Swerve sweetener
1/2 teaspoon vanilla extract


Instructions

  1. Preheat the oven to 180 C and place a parchment paper on a baking tray. Grease the paper thoroughly.
  2. Mix the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger and salt in a medium bowl.
  3. In a medium bowl, whip up the egg yolks with 1/4 cup sweetener until they turn light yellow and thicken.
  4. Mix with pumpkin puree and vanilla extract.
  5. Beat the egg whites in a large bowl until soft tips form. Slowly add the remaining sweetener and beat until stiff tips form.
  6. Mix egg yolk mixture to egg white mixture, then carefully fold in the almond mixture and mix well.
  7. Spread into the prepared baking tin and bake about 15 minutes.
  8. Take out and let it cool for 10 to 15 minutes, then cover with another layer of parchment and large chopping board or another large baking tray.
  9. Turn everything upside down and remove the top baking tray. Carefully peel off the parchment paper on which the cake was baked.
  10. Allow to cool, but do not leave too long before filling and rolling.



Instructions for filing:

  1. Whip cream with sweetener powder and vanilla extract until stiff tips form.
  2. Spread the cake with the filling evenly, leaving a 1/2 inch rim. Carefully roll from one short side and use the lower parchment to lift the cake to avoid cracking as much as possible.
  3. Cover and freeze until firm. Remove from the freezer 15 minutes before serving.

Nutritions Facts

Per serving:

160 Calories

18 g of Fat

5,5 g of Protein

5 g of Carbs


Photo by bhofack2

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8 Comments
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Nicole
Nicole
6 months ago

Perfection!!! Moist and fluffy cake that rolled beautifully. I used this recipe bc it separated the eggs-which I was hoping would create a light and airy texture…and it did not disappoint!!!! Not the heavy dense texture that is common w keto baked goods. This one’s a keeper, thank you!

1
Reply
morethanlifestyle
Author
morethanlifestyle
6 months ago
Reply to  Nicole

I am glad that you like it 🙂

1
Reply
Kristin
Kristin
5 months ago

Can you use cream cheese for the filling?

0
Reply
morethanlifestyle
Author
morethanlifestyle
4 months ago
Reply to  Kristin

I haven’t tried using the cream cheese, but I suppose that’s okay too.

0
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Melissa
Melissa
5 months ago

How many servings does it make?

0
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morethanlifestyle
Author
morethanlifestyle
4 months ago
Reply to  Melissa

It is about 8 servings.

0
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Sherry
Sherry
4 months ago

Is the sweetener used in the cake portion also powdered or granular?

0
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morethanlifestyle
Author
morethanlifestyle
4 months ago
Reply to  Sherry

Hello Sherry. It’s powdered.

1
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LATEST COMMENTS
  • It is about 8 servings.
    morethanlifestyle
  • I haven't tried using the cream cheese, but I suppose that's okay
    morethanlifestyle
  • Hello Sherry. It's powdered.
    morethanlifestyle
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