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Pumpkin Roll Ingredients

  • 125g almond flour
  • 3 tbsp coconut flour
  • 80g erythritol or other keto sweetener
  • 95g pumpkin puree
  • 1 tsp cinamon ( or mixed spice)
  • 1/2 ginger
  • pinch salt
  • 4 eggs, large, separated
  • 1/2 tsp almond or vanilla extract
  • 1 tsp xanthan gum
  • For the filling:
  • 200ml heavy whipping cream
  • 1 tsp instant coffee
  • 1/2 tsp almond extract
  • 45g erythritol or other sugar replacement
  • 1 tbsp icing erythritol

It’s been a while since I’ve published some dessert recipe. Because of the pumpkin harvest season and Halloween I thought I will share this super tasty pumpkin roll recipe – yes, pumpkin and cream roll. Because of lately all of my folks are towards low-carb or keto way of eating (don’t like word dieting, I’d rather think about it lifestyle:) therefore it’s going to be relatively keto-friendly pumpkin roll. You’re going to need some pumpkin puree, so you can either do it yourself or use pre-made (canned).

Saying that pumpkins are not very high in carbs, especially cooked thus I consider them ‘low-carb’ but control the portion size. Enough empty chatter, let’s get to the pumpkin roulade cake recipe itself.

  1. Preheat the oven to 180°C/350°.
  2. Prepare baking tray and baking paper. mine is circa 28x40cm. Grease the parchment paper thoroughly.
  3. Now in a bowl set aside and mix all dry ingredients for the cake, which are coconut and almond flour, xanthan gum, baking powder, cinnamon, ginger and pinch of salt. Last year instead of cinnamon and ginger I used mixed spice – worked well.
  4. Beat the eggs whites well to almost stiff consistency, don’t overdo it. Next slowly add erythritol or the keto sweetener of your choice and beat the whites until stiff peaks.
  5. Whisk the yolks and fold them into the mixture. Gradually add almond flour, simply fold it in so the mixture remains puffy and soft. Don’t mix too much.
  6. Spread on the baking tray with greased parchment paper and bake for around 15min. It should be soft but springy in the touch.
  7. Cool it down quite significantly then flip it and remove slowly from the baking paper. Cover with kitchen towel so it remains moisture while cooling. If you wait too long it will be hard to roll it.
  8. Now once the cake for our roulade rests let’s prepare the coffee cream filling.
  9. Whip cream and erythritol, add instant coffee, almond extract. For better incorporation of the coffee I dissolve the instant coffee in a teaspoon of warm water, mix it with spoon for smooth consistency before adding to the cream. Do the same when I do my Italian ‘Crema di caffe alla Napoletana’. This way when you add it to cream there will be no granules. Also depending on the taste you may add 2 teaspoons of coffee instead of suggested 1. Depends how strong coffee flavour you prefer.
  10. Spread the filling evenly on the cake.
  11. Now time to roll it gently, avoiding cracks. Perhaps using parchment paper from the bottom will help you to be more precise. Start rolling from the shorter side.
  12. Store the pumpkin roll in the fridge, preferably overnight or at least for couple of hours before serving.

Notes: I would not freeze it as erythritol tend to separate while freezing unless you are using different sweetener such as Xylithol (I think it works better for frozen desserts). Optionally you can dust the pumpkin roulade with the icing erythritol before serving.

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