Ingredients for Low-Carb Pumpkin Roll Cake
- Blanched almond flour, ¾ Cup
- Coconut flour, 2 Tablespoon
- Baking powder, ½ teaspoon
- Baking soda, ½ teaspoon
- Sea salt, ¼ teaspoon
- Psyllium husk powder, 1 Tablespoon
- Cinnamon, 1 teaspoon
- Nutmeg, ¼ teaspoon
- Ginger, ¼ teaspoon
- Eggs, 4 large, room temperature (yolks and whites separated)
- Low-carb granular sweetener, ¼ Cup (divided)
- Canned pumpkin puree, ½ Cup
- Avocado oil, 3 Tablespoon
- Milk, 2 Tablespoon
- Vanilla extract, 1 teaspoon
- Lemon juice, ½ teaspoon
For Whipped Cream Filling
- Heavy whipping cream, cold, 1 Cup
- Low-carb confectioners’ sweetener, ¼ Cup
- Vanilla extract, 1 teaspoon
- Cinnamon, ½ teaspoon
Or Cream Cheese Filling
- Cream cheese, full fat, 8 oz, soft
- Butter, 2 Tablespoon, soft
- Low-carb confectioners’ sweetener, ¼ Cup
- Vanilla extract, 1 teaspoon
- Cinnamon, ½ teaspoon
Instructions for Low-Carb Pumpkin Roll Cake
1.Preheat the oven to 177˚C (350˚F). Grease a 10*15 inch jelly roll pan so that lined parchment paper can stick. Grease the paper with oil as well.
2.In a large bowl, sift almond flour, coconut flour, psyllium husk powder, baking powder, baking soda, spices, and sea salt. Mix until all the dry ingredients are well combined.
3.In a separate bowl, whisk egg yolks, pumpkin puree, vanilla extract, avocado oil, and milk. Mix half of the granulated sweetener until well incorporated. Add the pumpkin mixture to the dry ingredients and combine well.
4.In a medium sized bowl, beat egg whites, lemon juice, and the other half of the granulated sweetener until stiff peaks form.
5.Fold in the egg white mixture gently and slowly. Overmixing will deflate the egg whites.
6.Spread the batter evenly into the prepared pan. Bake for 10-13 minutes. Don’t overbake.
7.Sprinkle powdered sweetener on a clean towel. When the cake is ready, take it out of the oven and transfer immediately to the prepared towel upside down. Peel off the parchment paper. While the cake is warm, roll the cake slowly and gently using the short side of the towel. Allow it to cool completely rolled up in the towel.
8.Make whipped cream or cream cheese filling. Whip cold heavy cream, confectioners’ sweetener, and vanilla on medium high speed for about 2-3 minutes. For cream cheese frosting, beat softened cream cheese and butter, confectioners’ sweetener, and vanilla until light and fluffy and the sweetener is well incorporated.
9.Gently unroll the cake and spread the filling of your choice evenly, leaving a little bit of a gap around the edges. Roll the cake gently and not too tightly. Refrigerate at least 1 hour or preferably overnight before serving.
10.Take out the cake from the refrigerator and dust with powdered sweetener. Slice the cake and serve.