This recipe is especially for anyone who has always wondered How to Make Sugar Free Pumpkin Roll.
This yummy dessert roll tastes like a flavorful and sweet pumpkin cake filled a with creamy frosting inside.
About this recipe for Sugar Free Pumpkin Roll.
This is simply a pumpkin cake that has been topped with a cream cheese frosting.
The frosted pumpkin cake is then carefully rolled into a log shaped dessert.
Did you try 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.
A 'pumpkin roll' is not bread. It is instead a style of cake that is made using pumpkin puree.
Pumpkin roll cake is a cake that is made in a Swiss Cake style.
That is, the pumpkin cake is baked in a shallow pan. It is then frosted and rolled up into a log before slicing and serving.
It is not uncommon for a cake to crack while rolling. However, cracking can be prevented or lessened. The cake should be baked on parchment paper that has been dusted before baking the cake.
While the cake is still warm, it should be rolled. Once it has cooled, the cake can be frosted and then re-rolled (without the parchment paper) back into place.
Here are some tips for making 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.
- 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.
- 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.
- 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.
How to store pumpkin roll cake.
This cake should be cooled and then wrapped in plastic wrap. If properly wrapped and refrigerated, it should keep for up to five days.
Here are some similar recipes that you may also like.
- Sugar Free Pumpkin Pie Truffle Bites
- Low Carb Keto Tiramisu in a Jar
- Sugar Free Keto Pumpkin Muffins
- Keto No Bake Chocolate Cookies
- Sugar Free Low Carb Pumpkin Bread
- No Bake Lemon Keto Bars
- Sugar Free Pumpkin Chiffon Pie
- KETO Low Carb COOKIE DOUGH Bombs
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About this recipe for sugar free pumpkin roll.
This is a pumpkin cake recipe that has no added sugar. The pumpkin cake is first frosted and the rolled up in a Swiss cake style roll.
To make this cake recipe keto, low in carbohydrates and gluten free diet friendly you will need almond flour.
Since the almond flour does not have gluten, you will need to add xanthum gum as a binder.However, if you choose to use a flour with gluten, you can simply omit the xanthum gum.
Ingredients needed to make keto low carb pumpkin roll.
- Almond flour. Select a fine or superfine blanched almond flour for best results for the cake..
- 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 Sugar Free Pumpkin Roll
Preparation: 20 minutes.
Bake Time: 15 minutes.
Additional Time: 90 minutes.
Servings: 12.
- 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.
- In a medium bowl, use a whisk to combine the almond flour, xanthan gum, baking powder, pumpkin pie spice, and cinnamon.
- Next, in a mixing bowl, beat together the pumpkin puree with the sugar alternative until creamy. Then beat in the eggs.
- 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.
- Allow the cake to cool for about 10 minutes before rolling.
- 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
Expert tip👉 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.
How to make frosting for low carb keto cake.
You can make the frosting while the rolled cake is cooling.
- 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.
- Unroll the cake, carefully. The evenly spread the frosting over the cake up to about a half inch from the edges.
- 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
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The Recipe Card for Sugar Free Pumpkin Roll
How to Make Sugar Free Pumpkin Roll
Ingredients
- ¾ cup Almond Flour - see post for details.
- ½ tsp Xanthan Gum
- 1 tsp Baking Powder
- ½ tsp Pumpkin Pie Spice
- ½ tsp Ground Cinnamon
- ⅔ cup Pumpkin Puree
- ½ cup Erythritol - see post for details and alternatives
- 3 Eggs
- 1 cup Sugar Free Powdered Sugar
- 8 oz Cream Cheese - see post for details
- 6 tbsp Butter -see post for details
- 1 tsp Vanilla Extract
Instructions
- 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.
- In a medium bowl, use a whisk to combine the almond flour, xanthan gum, baking powder, pumpkin pie spice, and cinnamon. Next, in a mixing bowl, beat together the pumpkin puree with the sugar alternative until creamy. Then beat in the eggs. Stir in the flour mixture from the first bowl.
- Bake for 12-15 minutes or until the cake springs back when you lightly touch it or a toothpick comes out clean. Allow the cake to cool for about 10 minutes before rolling. 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.
- Make the frosting as described. Unroll the cake, carefully. Then evenly spread the frosting over the cake up to about a half inch from the edges. 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.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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How to Make Sugar Free Pumpkin Roll, a tasty dessert recipe idea made with real pumpkin. Keto, Low Carbohydrate, Gluten Free.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
