Welcome to the autumn season with flavors that warm your heart and tantalize your taste buds! This keto pumpkin roll recipe is a decadent treat that lets you indulge in the fall’s favorite flavor without compromising your health goals. Our take on the traditional pumpkin roll provides you with the glee of pumpkin spice combined with low-carb, high-fat ingredients perfect for a keto lifestyle.
Ingredients
– 4 large eggs, separated
– 3/4 cup pumpkin puree
– 2/3 cup almond flour
– 1/4 cup coconut flour
– 3/4 cup erythritol
– 1 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 1/2 tsp vanilla extract
– 2 tbsp heavy cream
Equipments
– Measuring cups and spoons
– Mixing bowls
– Electric mixer
– Baking sheet
– Parchment paper
– Spatula
– Cooling rack
– Kitchen towel
How to Make Keto Pumpkin Roll Recipe – Step By Step
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Prepare a kitchen towel by sprinkling it with powdered erythritol, ready to roll the cake. This ensures your keto pumpkin roll comes out perfect, as the cake won’t stick.
Step 2: Separate the eggs, placing yolks in one bowl and whites in another. Beat the egg whites until soft peaks form. This step is crucial for creating a light and airy batter, giving your keto pumpkin roll its soft, sponge-like texture.
Step 3: In a separate bowl, mix the yolks with pumpkin puree, erythritol, and vanilla extract. Beat until well combined. Involve the almond and coconut flours, baking powder, cinnamon, nutmeg, and salt, folding these dry ingredients into the wet to ensure an even distribution of flavors.
Step 4: Gently fold in the whipped egg whites into the pumpkin mixture with a spatula. This step needs care to maintain the volume of the whipped whites, integral for the cake’s texture.
Step 5: Spread the batter evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cake springs back when touched. This brief baking time ensures the cake remains moist and fluffy.
Step 6: Carefully lift the cake with the parchment paper from the sheet and place onto the towel sprinkled with powdered erythritol. Roll the cake starting from the shorter edge with the towel. Let it cool completely. This step helps form the classic roll shape without cracking.
Step 7: While the cake cools, prepare the filling by beating softened cream cheese, butter, heavy cream, and vanilla extract until smooth and creamy.
Step 8: Unroll the cooled cake and gently spread the filling evenly across its surface. Re-roll the cake without the towel and wrap it in plastic wrap. Chill your pumpkin roll for at least one hour before slicing, ensuring a firm but soft texture.
How to Serve Keto Pumpkin Roll Recipe
Dust the top of the roll with a sprinkle of powdered erythritol before serving. Cut into slices of your desired thickness, and pair each slice with a cup of keto-friendly coffee or tea. Enjoy this indulgent treat for breakfast, a snack, or as a dessert.
Recipe Success Tips & Suggestions
Always ensure your egg whites are beaten to soft peaks to add the necessary fluff to your sponge. Be gentle when folding them into the batter to maintain the cake’s airiness. Patience is key; allowing each component enough time to cool or set ensures the best results.
High in Protein: Power-Packed Pumpkin Roll
Enhance this keto pumpkin roll by incorporating protein powder. Substitute a couple of tablespoons of the almond flour for protein powder. This shift not only enriches the cake’s macros but also imbibes a more dense, hearty flavor without sacrificing its keto-friendly status.
Lower Your Carbs: Light & Fluffy Pumpkin Roll Delight
For an even lighter, more carb-conscious version of this dessert, consider using more coconut flour and less almond flour. This switch absorbs moisture better, resulting in a slightly drier, cake-like texture, while cutting down on carbs and still maintaining that perfect pumpkin spirit.
Storage Instructions
Store your keto pumpkin roll tightly wrapped in plastic in the refrigerator for up to 5 days. You can also freeze it by wrapping in plastic followed by a layer of aluminum foil, which keeps it safe for up to one month. Thaw overnight in the refrigerator before serving.
FAQs
- Can I freeze the keto pumpkin roll? Yes, you can freeze it for up to one month. Thaw it overnight in the fridge before serving.
- Can I make it gluten-free? Absolutely, this recipe is naturally gluten-free as it uses almond and coconut flour.
- How do I prevent my pumpkin roll from cracking? Be gentle when rolling, and be sure to roll it while warm.
- Can I use a different sweetener? Yes, feel free to substitute erythritol with monk fruit sweetener or stevia, but adjust to your taste preference.
- How do I store leftover pumpkin roll? Keep it in the refrigerator wrapped tightly or in an airtight container.
Savor the Sweet Finale: Encourage Feedback & Engagement
Your keto pumpkin roll journey doesn’t have to end here. Try it out and let us know how it turned out for you! Share your experience in the comments below or tag us in your delightful creations on social media. We love to see your unique takes on our recipes!