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Best Keto Pumpkin Roll: Indulgent Flavor Without the Guilt

Best Keto Pumpkin Roll
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Enjoy the deliciousness of a pumpkin roll without the guilt with this keto-friendly recipe.

Ingredients

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  • 1 cup almond flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine almond flour, erythritol, baking powder, pumpkin spice, and salt.
  3. In another bowl, beat eggs, then mix in pumpkin puree and vanilla extract.
  4. Combine wet and dry ingredients until well blended.
  5. Spread the batter evenly on the prepared baking sheet.
  6. Bake for 15-20 minutes, until firm to the touch.
  7. Allow to cool, then flip onto a clean kitchen towel and roll up.
  8. Mix cream cheese, powdered erythritol, and vanilla for the filling.
  9. Unroll the pumpkin cake, spread the filling, and then roll it back up.
  10. Chill in the refrigerator for 1 hour before slicing and serving.

Notes

  • This recipe is perfect for holiday gatherings.
  • Store leftovers in an airtight container in the fridge.

Nutrition

Find it online: https://www.flickfork.com/best-keto-pumpkin-roll-indulgent-flavor-without-the-guilt/