Simple Keto Pumpkin Roll

Simple Keto Pumpkin Roll

Simple Keto Pumpkin Roll

This recipe is designed to teach everyone how to make simple keto pumpkin roll
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 24 1/2-inch slices
Calories: 71kcal

Ingredients

Filling

  • 8 oz very soft room temperature cream cheese (not melted)
  • 2 TBS very soft room temperature butter (not melted)
  • 8 grams vanilla extract (2 tsp)
  • 47 grams powdered sweetener of choice (6 TBS) more if needed I use powdered monkfruit/allulose blend

Cake

  • 84 grams coconut flour (3/4 cup)
  • 50 grams brown sugar sweetener of choice (1/4 cup) adjust as needed I use brown monkfruit sweetener
  • 50 grams granulated sweetener of choice (1/4 cup) adjust to taste I use granulated monkfruit sweetener
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 3 grams xanthan gum or psyllium husk POWDER (1/2 tsp) for flexibility in the dough
  • 1 TBS dry pumpkin pie spice seasoning, adjust to taste
  • 3 large room temperature eggs
  • 1/2 cup butter, meltedand cooled .
  • 46 grams room temperature plain yogurt or sour cream (3 TBS)
  • 164 grams pure pumpkin puree (2/3 cup)
  • 8 grams maple or vanilla extract (2 tsp)

Instructions

Filling

  • In a medium mixing bowl beat the cream cheese on medium about 30-45 seconds or until smooth. Scrape down the sides and push to the center of the bowl
  • Beat in the butter and vanilla on medium until fully combined. Scrape down the sides of the bowl
  • Turn mixer onto low and gradually add the powdered sweetener until smooth. If needed add more powdered sweetener to desired taste. Scrape down the sides of the bowl then set aside

Cake

  • Sift the dry ingredients into a large mixer bowl until there are no lumps. Stir in the eggs until the dry ingredients are moist.
  • Stir in the butter, yogurt and the extract until fully combined. Fold in the pumpkin until fully combined and a moist, smooth dough has formed
  • Scrape down the sides of the bowl and form the dough into a ball. Massage the dough ball in hands for at least 1 minute to be sure of the texture and absorb extra moisture. The dough should be very moist but not sticky
  • Form dough back into a ball and place back into the mixing bowl. Allow dough to sit uncovered for 10 minutes to help absorb any extra moisture
  • Dough will still be moist after 10 minutes but should have absorbed some of the extra moisture. Line a clean worksurface with parchment paper. Place dough in the center of the paper. Place another piece of parchment paper over the dough. Press or roll the dough out into a large rectangle about 9 x 12 inches in size and about 1/4 inch thick
  • Spread the filling evenly over the dough leaving a 1/2-inch border around the edges of the dough. Grasp the long end of the paper closest to you. Use the paper to steady the dough and carefully roll the dough up over the filling. Make sure the dough stays smooth and tight at all times. Dampen fingers and rub fingers lightly over the seam to seal the roll completely
  • Keep the paper attached and place the dough log onto a baking sheet. Place the dough log into the freezer and freeze at least 30 minutes to firm the dough up.
  • While the dough is in the freezer, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside
  • Remove the dough from the freezer. Remove the paper off of the roll. Slice the roll into desired size slices (I cut mine into 1/2' thick slices) Use a spatula and transfer the slices to the prepared baking sheets
  • Place in preheated oven and bake at 350 degrees for 12 to 15 minutes or until golden. Remove from the oven and allow to cool on the pan at least 10 minutes to firm up
  • Once firm line a wire rack with parchment paper and transfer the slices to the wire rack. Place the slices in the refrigerator another 10 to 15 minutes or until completely cool and the cream cheese is firm. Store leftovers in an airtight container in the refrigerator up to 1 week

Nutrition

Serving: 11/2-inch slice | Calories: 71kcal | Carbohydrates: 2.2g | Protein: 2.2g | Fat: 5.3g


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