Keto Pumpkin Roll
Ingredients
Keto Pumpkin Cake
-
1
cup
Wholesome Yum Blanched Almond Flour
-
4
tbsp
Wholesome Yum Coconut Flour
-
1
tsp
Baking powder
-
1
tsp
Xanthan gum
-
¼
tsp
Sea salt
-
½
cup
Besti Monk Fruit Allulose Blend
-
1
tsp
Pumpkin pie spice
-
4
large
Eggs
-
⅔
cup
Pumpkin puree
-
1
tsp
Vanilla extract
Cream Cheese Filling
-
2
tbsp
Unsalted butter (softened)
-
8
oz
Cream cheese (softened)
-
¼
cup
Besti Powdered Monk Fruit Allulose Blend
-
1
tsp
Vanilla extract
Instructions
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
- In a separate bowl, whisk together eggs, pumpkin puree, and vanilla.
- Mix the wet ingredients into the dry ingredients until fully incorporated.
- Line a 9x13 inch pan with parchment paper and spray it with cooking spray. Spread the batter evenly.
- Bake for 10-13 minutes until the cake springs back when touched and a toothpick comes out clean. Cool for 10 minutes.
- Roll the warm cake (without filling) from the short side into a tight roll and cool for another 30 minutes.
- Prepare the cream cheese filling by mixing the softened cream cheese, butter, powdered sweetener, and vanilla until smooth.
- Unroll the cooled cake gently and spread the cream cheese filling over the top, leaving a 1-inch gap around the edges.
- Re-roll the cake carefully and refrigerate for at least 1 hour before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
214
Total fat
18g
Total carbohydrates
7.3g
Total protein
6.9g
Sodium
20mg
Cholesterol
20mg
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