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Keto Pumpkin Roll

Keto Pumpkin Roll with Coffee Cream

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Ingredients

For the cake:

 

For the filling:

 

For decoration (optional): 

Instructions

  1. Preheat oven to 350ºF. 
  2. Line a 9×13 baking sheet with parchment paper. 
  3. Set aside. 
  4. In a bowl combine the almond flour, coconut flour, baking powder, pumpkin pie spice and xanthan gum. Set aside. 
  5. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes. 
  6. Add the pumpkin puree and vanilla extract and beat until well combined. 
  7. Add in the almond flour mixture and beat until smooth.  
  8. Spread the batter evenly across the prepared baking sheet. 
  9. Bake in preheated oven for 10-13 minutes or until a toothpick inserted into the center comes out clean. 
  10. Remove the cake from the oven.
  11. Using the parchment paper, roll it into a roll. 
  12. Keep it rolled until it cools to a room temperature. 
  13. To make the filling, in a bowl, cream the butter, cream cheese and sweetener. 
  14. Add the instant coffee and beat to combine. 
  15. In another bowl, whip the heavy cream until stiff peaks form. 
  16. Fold the whipped cream into the cream cheese mixture.
  17. Spread the filling evenly over the cake and then roll it back up without parchment paper. 
  18. Refrigerate for minimum 2 hours or until ready to serve. 
  19. Dust with powder sweetener (in using) just before serving. 
  20. Slice and serve.

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