Keto Pumpkin Roll

BY LOWCARBSPARK

DISH INFO

INGREDIENTS

13

CALORIES

MINUTES

25

INFO

DISH INFO

CALORIES

INGREDIENTS

– In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract until well combined.

– In a separate large bowl, combine all the dry ingredients: almond flour, coconut flour, baking powder, xanthan gum, sea salt, sweetener, and pumpkin pie spice.

– Mix the wet ingredients into the dry mixture until fully incorporated.

Using a silicone spatula, evenly spread the cake batter onto the parchment paper-lined pan.

– Bake for about 10 minutes or until a toothpick inserted into the center comes out clean.

After 5 minutes, gently roll the cake and parchment paper into a tight cylinder. 

– In a mixing bowl, combine the softened unsalted butter, cream cheese, sweetener, and vanilla extract. Mix until the mixture is creamy and well combined.

After the cake has fully cooled, unroll the cake gently.

Spread the filling over the cake using a silicone spatula, leaving a 1-inch space all around.

Gently roll the cake again, applying gentle pressure to create a compact roll. 

– Refrigerate the rolled cake for at least 1 hour, or overnight, before slicing and serving.

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