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This is the BEST keto apprüved dessert and sure to impress everyone you serve it to! Easily adaptable to other flavor combinations, this is a WIN.
Pumpkin Roll
Makes 10 servings; per serving 22.3g Fat, 7.1g Protein, 3.8g Net Carbs
Ingredients
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1 tsp xantham gum
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup granulated Swerve Sweetener, divided
- 3/4 cup canned pumpkin puree
- 1/2 tsp vanilla extract
- Powered swerve for dusting
Cream Cheese Filling
Ingredients
- 8 oz. cream cheese, room temperature
- 3/4 cup heavy whipping cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. Stevia
Cream Cheese Filling Instructions:
- Add cream cheese to mixing bowl and mix on medium until creamy.
- Add remaining ingredients and combine until smooth.
Pumpkin Roll Instructions:
- Add almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger, and salt to bowl and stir to mix.
- In a separate bowl, beat egg yolks and 1/2 cup of granulated swerve on high until thickened.
- Stir in pumpkin purée and vanilla.
- In another mixing bowl, beat egg whites on high until soft peaks form.
- Add remaining granulated swerve and beat until stiff peaks form.
- Fold egg white mixture into egg yolk mixture.
- Gently fold the almond flour mixture into egg mixture.
- Line a jelly pan roll with parchment paper. Spread mixture evenly on parchment paper.
- Bake 15-20 minutes at 350F.
- Remove the cake from the pan as soon as it comes out of the oven.
- Turn it out (carefully) onto a clean tea towel dusted with powdered swerve.
- Starting at the short end of the towel, tightly roll the cake and towel together.
- Place the rolled cake in the refrigerator for 30 minutes, until completely cooled.
- Carefully unroll the cake from the towel and add cream cheese filling.
- Roll cake and tightly wrap in plastic wrap.
- Store in refrigerator for up to 5 days or freeze for up to one month.
- Enjoy!
Pumpkin spice + cream cheese filling- name a more iconic duo, we’ll wait? How do you make pumpkin spice the star of your kitchen in autumn?
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