Updated: Apr 2, 2019
A holiday classic with a low carb twist - your family won't even know this is low carb!
A true fall favorite, I just had to find a way to ketofy this dessert! It took a couple of tries, but it was worth the effort (and the failures!). Though some people would give up after messing up, I decided I could learn from my mistakes. So, here’s what I learned: let the cake bake long enough, be VERY careful peeling the paper off the cake, make sure it cools completely, and try not to eat too much of the filling while you are waiting for the cake to cool.
I am anxious to serve this on Thanksgiving. Though most of my family knows I try to eat low carb, I really don't think they will know this pumpkin roll is. Regardless, it's simply delicious!
That's right - keto pumpkin roll!
3/4 cup almond flour
2 tablespoons psyllium husks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup granular Swerve
2/3 cup canned pumpkin
8 ounces cream cheese
8 tablespoons butter
1/4 cup sour cream
1/4 cup powdered Swerve
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees Fahrenheit.
Pan prep is super important. Grease a large cookie sheet, top it with a layer of parchment paper and then grease again. If this sounds like work, I highly recommend using a baking mat! If your cake sticks to the pan, you’re pretty much doomed. Bottom line, don’t skip this step!
Mix all dry cake ingredients in a small mixing bowl. Beat eggs and sweetener in a large bowl until creamed. Add pumpkin to egg mixture and continue beating.
Stir dry mixture into pumpkin mixture and mix well. Spread batter on prepared sheet. It should cover the area of an entire cookie sheet.
Bake 15-20 minutes or until edges start browning. Meanwhile, lay a thin cotton kitchen towel on the counter and lightly dust with powdered Swerve.
Remove cake from oven and immediately flip onto powdered towel. Remove pan and carefully peel back parchment paper or baking mat. Lightly dust top of cake with powdered Swerve and roll it up in the towel. Refrigerate at least one hour, or until cake is completely cooled.
Prepare the filling while the cake cools. I prefer to use a mixer, given the thick consistency. Add all filling ingredients to mixing bowl and mix until smoothy and creamy.
Unroll cake and remove the towel. Spread filling over cake and roll up. Tightly wrap with plastic wrap and refrigerate another hour. Serve and enjoy!
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