Keto Pumpkin Roll: Indulgent Flavor without the Carbs
Enjoy the delightful taste of fall with this keto-friendly pumpkin roll that satisfies your cravings without the carbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup pumpkin puree
- 8 ounces cream cheese
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk eggs and then add pumpkin puree.
- Combine wet and dry ingredients.
- Spread the mixture onto a lined baking sheet.
- Bake for 15-20 minutes.
- Allow to cool, then spread cream cheese, butter, and vanilla mixture on top.
- Roll the cake and refrigerate for at least an hour before serving.
Notes
- Ensure the cream cheese is at room temperature for easier spreading.
- Use parchment paper for an easy roll.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg