Keto Pumpkin Roll

INTRODUCTION

The Keto Pumpkin Roll is a delightful dessert that fits perfectly into a low-carb lifestyle. This treat combines the cozy flavors of pumpkin and warm spices, making it great for any occasion. It’s light, fluffy, and has a creamy filling that makes each bite irresistible. Whether you’re enjoying it during the fall or any time of year, this dessert is sure to please everyone, even those who don’t follow a keto diet.

WHY YOU WILL LOVE THIS RECIPE

You will love this Keto Pumpkin Roll for many reasons. First, it’s low in carbohydrates, which makes it great for anyone on a keto diet. The recipe also uses simple and healthy ingredients that you can find easily. Plus, this roll is not just about being healthy; it’s about flavor. The combination of pumpkin puree, warm spices, and a creamy filling creates a delicious dessert that feels indulgent without the guilt. It’s easy to make, can be prepared ahead of time, and looks impressive when served, making it a wonderful treat for guests or a special family dessert.

HOW TO MAKE Keto Pumpkin Roll

Ingredients:

• 4 large eggs (room temperature)
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup almond flour (superfine, blanched)
• 4 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp xanthan gum
• 2 tsp pumpkin pie spice
• 1/2 cup sweetener (monk fruit, or allulose)
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 4 tbsp unsalted butter (softened)
• 8 oz cream cheese (softened)
• 1/4 cup sweetener
• 1 tbsp vanilla extract

STEP-BY-STEP INSTRUCTIONS:

1. Preheat your oven to 350F (175C). Line a 9×13-inch baking pan with parchment paper.
2. In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
3. In a large bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, xanthan gum, and sea salt. Stir to mix these dry ingredients together.
4. Pour the wet mixture from the small bowl into the large bowl with dry ingredients. Stir until everything is fully combined.
5. Spread the batter evenly into the prepared baking pan.
6. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the pan from the oven. Let it cool for 5 minutes. Then carefully roll the warm cake with the parchment paper into a cylinder shape.
8. Allow the cake to cool completely while rolled up.
9. In a medium bowl, beat together the softened butter, cream cheese, sweetener, and vanilla extract. Mix until smooth and creamy.
10. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border around the edges.
11. Roll the cake back up, using gentle pressure to avoid spilling the filling.
12. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour or overnight.
13. Slice into rounds when ready to serve. Enjoy chilled!

HOW TO SERVE Keto Pumpkin Roll

Keto Pumpkin Roll can be served in a few simple ways. Once it is sliced, place the rounds on a decorative plate. You can add a sprinkle of cinnamon on top for a lovely touch. For an extra special treat, serve it with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce. This dessert is perfect for after dinner or as a sweet snack during the day.

STORAGE & FREEZING: Keto Pumpkin Roll

To store the Keto Pumpkin Roll, keep it wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to freeze the roll, make sure to wrap it carefully in plastic wrap and then in aluminum foil. This will prevent freezer burn and keep it fresh. You can freeze it for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight before serving.

SERVING SUGGESTIONS

There are many ways to enjoy your Keto Pumpkin Roll. Serving it with a cup of tea or coffee makes a lovely afternoon treat. You might also want to garnish it with toasted pecans or walnuts for some crunch. If you have guests, consider serving it with a variety of sugar-free sauces, like caramel or chocolate, so everyone can choose their favorite topping.

VARIATIONS

Feel free to get creative with this recipe! You can add nuts like chopped walnuts or pecans to the filling for added texture. If you prefer a different flavor, try using different spices, such as nutmeg or ginger, to give it a unique twist. You could also experiment with different types of sweeteners to find the one you like best. For a chocolate version, consider adding unsweetened cocoa powder to the batter.

FAQs

1. Can I use different flour types?
   You can experiment with other low-carb flours, but almond and coconut flour work best for this particular recipe.
2. Is the sweetener necessary?
   The sweetener balances the flavors, but you could reduce or omit it if you prefer a less sweet dessert.
3. Can I make this recipe dairy-free?
   Yes, you can substitute the cream cheese and butter with dairy-free alternatives like coconut cream and vegan butter.
4. How do I store leftovers?
   Keep the leftovers wrapped tightly in plastic wrap and store them in the refrigerator for up to 5 days.

MAKE-AHEAD TIPS FOR Keto Pumpkin Roll

To make the Keto Pumpkin Roll ahead of time, you can prepare the cake portion in advance. Once you bake and cool it, roll it up with the parchment paper and store it in the fridge until you are ready to fill it. The cream cheese filling can also be made a day or two before and stored in the fridge until you are ready to assemble. This method not only saves time but also enhances the flavors, making your dessert even better.