Pumpkin Roll (Keto)
- Number of Servings: 10
Ingredients
1 cup almond flour1/4 cup coconut flour1 tsp. baking powder1 tsp. baking soda1 tsp xanthan gum1/8 tsp. sea or pink salt1.5 tsp cinnamon1/2 tsp ginger1 teaspoon nutmeg1/4 cup Swerve brown1/4 cup Swerve granular4 large eggs, separated2/3 cup pure pumpkin puree1 Tbsp vanilla extract8 oz. cream cheese (room temperature).75 cup heavy whipping cream1/4 tablespoons swerve confectioners1 Tbsp vanilla extract2 Tbsp Coffee
1. Preheat oven to 325F and line an 11x17 inch baking sheet with parchment paper. Grease the paper very well.
2. In a medium bowl, whisk together the dry ingredients (minus sweetener). Set aside.
3. In a medium bowl, beat egg yolks on high with 1/4 cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract.
4. In large bowl, beat the egg whites until soft peaks form. Gradually add remaining sweetener, beating until stiff peaks form.
5. Fold egg white mixture into egg yolk mixture, then gently (and gradually) fold in the dry mixture until well combined.
6. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched.
7. Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Peel the parchment paper on which the cake was baked.
8. Keep the cake covered with parchment and a towel to keep in moisture as it cools. Let cool but don't leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling). Prerolling while warm, and waiting for it to cool may help.
Serving Size: 10 Slices
Number of Servings: 10
Recipe submitted by SparkPeople user PSYCHOPENGUINX.
2. In a medium bowl, whisk together the dry ingredients (minus sweetener). Set aside.
3. In a medium bowl, beat egg yolks on high with 1/4 cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract.
4. In large bowl, beat the egg whites until soft peaks form. Gradually add remaining sweetener, beating until stiff peaks form.
5. Fold egg white mixture into egg yolk mixture, then gently (and gradually) fold in the dry mixture until well combined.
6. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched.
7. Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Peel the parchment paper on which the cake was baked.
8. Keep the cake covered with parchment and a towel to keep in moisture as it cools. Let cool but don't leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling). Prerolling while warm, and waiting for it to cool may help.
Serving Size: 10 Slices
Number of Servings: 10
Recipe submitted by SparkPeople user PSYCHOPENGUINX.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 24.6 g
- Cholesterol: 131.8 mg
- Sodium: 297.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.4 g
- Protein: 7.7 g
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