How to Make Sugar Free Pumpkin Roll
How to Make Sugar Free Pumpkin Roll, a tasty dessert recipe idea made with real pumpkin. Keto, Low Carbohydrate, Gluten Free.
Servings: 12
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
Just 3 net carbs!
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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.
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.
most recently updated:
August 30, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2607IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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!
Follow Me