How to Make Sugar Free Pumpkin Roll

What makes pumpkin roll so good?

 
Pumpkin roll is a rolled up cake that when sliced, the spiral of the moist pumpkin cake wrapped around the flavorful cream cheese filling is an impressive and delicious dessert.

I like that this cake is worth the effort because of how it looks and tastes.

Have you tried my Sugar Free Keto Pumpkin Cheesecake ?

That cheesecake is another tasty pumpkin based dessert made without added sugar. Both this recipe for a pumpkin roll and that recipe for pumpkin cheesecake are perfect for fall baking without sugar.

To make this keto recipe you will need almond flour. You can find almond flour for keto diets here.

What you need to make pumpkin roll.

• Almond flour. Fine or superfine works best.
• Xanthan Gum. This is the binder used to help bind the flour.
• Baking Powder. The leavening agent of choice in this recipe.
• Pumpkin Pie Spice and Cinnamon.
• Pumpkin Puree. Adds flavor, color, and a bit of moisture to the cake.
• Erythritol or sugar alternative that measures the same and that can be baked with.
• Eggs. For binding and holding moisture.
• Sugar Free Powdered Sugar. This is used for the frosting and for dusting as needed.
• Cream Cheese. The cream cheese should be softened to room temperature as it is needed to make the frosting.
• Butter. Also should be softened to room temperature for the frosting.
• Vanilla or Maple Extract. This adds additional flavor to the frosting.

How to Make a Pumpkin Roll

Preparation: 20 minutes.
Bake Time: 15 minutes.
Additional Time: 90 minutes.
Servings: 12.

Cake.

1. Preheat your oven to 350 and prep a rimmed baking pan (10x15) with parchment paper that overhangs the sides of the pan. Then dust the the parchment paper with a bit of sugar free powdered sugar.
2. In a medium bowl, use a whisk to combine the almond flour, xanthan gum, baking powder, pumpkin pie spice, and cinnamon.
3. Next, in a mixing bowl, beat together the pumpkin puree with the sugar alternative until creamy. Then beat in the eggs.
4. Stir in the flour mixture from the first bowl until combined and then evenly spread the mixture into the prepared baking sheet. Bake for 12-15 minutes or until the cake springs back when you lightly touch it or a toothpick comes out clean.
5. Allow the cake to cool for about 10 minutes before rolling.
6. While the cake is still warm, use the parchment paper to lift the cake from the pan. Then, use the end of the parchment paper that is closest to you to roll the cake. Place the rolled cake onto a cooling rack and cool for about a half hour

Frosting.

You can make the frosting while the rolled cake is cooling.

1. Beat together the powdered sugar free sugar, cream cheese, butter, and extract until smooth. Meanwhile, spread out a piece of plastic wrap that you can use to wrap the cake in and lightly dust it with a bit of sugar free powdered sugar.
2. Unroll the cake, carefully. The evenly spread the frosting over the cake up to about a half inch from the edges.
3. Roll the cake back up and then carefully transfer it to the plastic wrap that you layed out. Wrap the cake up and refrigerate for at least an hour to set before slicing and serving

Tips for making the best pumpkin roll.

While my pumpkin roll was made using almond flour, you can use any flour of your choice that measures like almond flour. However, if you are using a flour that has gluten, simply omit the xanthum gum.

More helpful tips for you.

1. When selecting an almond flour, make sure that you are using a fine or super fine blanched variety. Other varieties of almond, such as almond meal, will have an effect on the ability of the cake to roll up.
2. Use parchment paper that overhangs the sides of the baking pan. This will make it easier to lift the cake out of the pan and roll it up.
3. Make sure that your eggs and cream cheese are at room temperature for best results. Softer cream cheese is essential to the success of the frosting texture needed to roll the cake up.
4. It is essential that you roll the cake for the first time using the parchment paper and do so while the cake is still warm. This will help prevent cracking and allow the cake to easily re-roll up after being frosted.