Description
A low-carb, keto-friendly pumpkin roll filled with a creamy, sweetened cream cheese filling. A festive dessert perfect for fall and holiday gatherings without the extra carbs.
Ingredients
- 4 large eggs
- 1/2 cup granulated erythritol (or keto sweetener of choice)
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and erythritol until light and fluffy. Mix in pumpkin puree and vanilla extract.
- In another bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Fold dry ingredients into wet mixture until well combined.
- Spread batter evenly into prepared pan and bake for 15-18 minutes, until cake is set.
- Immediately roll cake in a clean kitchen towel dusted with powdered erythritol. Let cool completely.
- For filling, beat cream cheese, butter, powdered erythritol, and vanilla until smooth and creamy.
- Unroll cooled cake, spread cream cheese filling evenly, then carefully roll it back up.
- Chill for at least 1 hour before slicing. Dust lightly with extra powdered erythritol if desired.
Notes
- Make sure to roll the cake while warm to prevent cracking.
- Store leftovers in the refrigerator for up to 5 days.
- You can freeze the roll (wrapped tightly) for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American