Low-carb pumpkin roll cake slices served with coffee

A classic fall dessert for special occasions, this beautiful roll cake is soft and moist with a creamy filling inside and a hint of pumpkin spice flavor. Without sugar or refined carbs, it makes a perfect guilt-free dessert to share.

Serving Size:10-12 Slices

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.

Watch How to Make This Recipe

Other Low-Carb, Gluten-Free Desserts

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low-carb pumpkin roll cake slices served with coffee

Pumpkin Roll Cake


  • Author: graceoh@wellforher.com
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12
  • Diet: Gluten Free

Description

A classic fall dessert for special occasions, this beautiful roll cake is soft and moist with a creamy filling inside and a hint of pumpkin spice flavor. Without sugar or refined carbs, it makes a perfect guilt-free dessert to share.


Ingredients

  • 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

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.

Notes

  • Psyllium husk powder helps with the texture of the cake so that it doesn’t break easily when rolled. If you omit this, be more careful when you roll and unroll the cake. Alternatively, you can use 1 teaspoon of xanthan gum.
  • You can store leftovers in the refrigerator for up to 5 days in an airtight container. You can freeze a well-wrapped cake upto 3 weeks.
  • For low-carb sweetener, we use pure erythritol or a blend of erythritol and monk fruit or erythritol and stevia.

 

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Low carb, gluten free pumpkin roll cake, low carb pumpkin roll cake, keto pumpkin roll cake, gluten free pumpkin roll cake, pumpkin roll cake, low carb pumpkin recipes

Leave a comment

Your email address will not be published.

Recipe rating