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    Home » Gluten Free » Pumpkin Roll with Coffee Cream

    Published: Nov 11, 2014 · Modified: Jun 28, 2022 by Carolyn

    Pumpkin Roll with Coffee Cream

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    18.0K shares
    Jump to Recipe Print Recipe

    Light and airy, this low carb pumpkin cake roll is a delicious fall dessert. With only 3g net carbs per serving, it’s a perfect grain-free, keto treat!

    Low Carb Pumpkin Roll Recipe  There’s a growing consciousness about where our food comes from, and how it’s grown and raised and brought to market, and I find myself thinking more and more about these things all the time. This consciousness took a while to dawn on me, which is strange considering I spent the first seven years of my life on a small farm in Ontario. We raised beef cattle, so I never fell into that trap of thinking that our food, our meat and eggs and produce, sprang fully formed from grocery store shelves. But as a society, we have distanced ourselves for many years from our food production and it can be hard to remember where our food actually comes from. Now there seems to be a profound shift in this thinking, and it is without question a shift for the better. Supporting small scale, humane farming practices benefits not only the farmers, but also the animals and the environment. I now try to be as mindful as possible when I shop for food, be it at the grocery store or the farmer’s market. I check out my labelling a lot more carefully, looking for the brands that support small farmers and healthier, more ethical farming practices such as cage-free and grassfed. I have often purchased Nellie’s Cage-Free Eggs, as well as their organic sister brand, Pete & Gerry’s, because they fit both these bills. You can read more about the Nellie’s story here (there really was a Nellie, and she was a hen!), but they were the first certified humane egg farm in the country. Low Carb Pumpkin Roll with Coffee Cream As someone who follows a low carb diet and loves to bake, I go through a lot of eggs. And by a lot of eggs, I really mean a LOT of eggs. Low carb, gluten-free baking typically takes more eggs than conventional recipes do, often two or three times as many. I also have a family of five to feed and we often eat eggs for breakfast. Or dinner. Scrambled, fried, or cooked up in a frittata, they make an easy, healthy meal. We probably go through an average of 3 dozen eggs a week. Given our high egg consumption, I like knowing that I am making choices that are healthier, more ethical and that support small farmers. I also love that their eggs are packed in recycled material. “This package used to be a plastic bottle”. Grain-Free Sugar-Free Pumpkin Roll Recipe This low carb, gluten-free pumpkin roll has been on my to-make list for a while and of course, it takes a number of eggs. I modelled the cake part after conventional pumpkin roll recipes, which have you whip the egg whites and fold them into a batter that doesn’t contain a lot of flour (or almond flour, in my case). This makes it lighter and airier, and a lot less cake-y. It also makes it a bit tricky to work with and prone to cracking, especially in the absence of gluten. I also did away with the heavy cream cheese filling and opted for a lightly sweetened whipped cream with a little coffee flavour. But OH MY, it was divine. It was so light and airy that it was rather like biting into a pumpkin-flavoured cloud. Or maybe a pumpkin latte flavoured cloud.

    Low Carb Pumpkin Roll with Coffee Cream

    Pumpkin Roll with Coffee Cream

    A delicious low carb, gluten-free pumpkin roll filled with coffee whipped cream and made with Certified Humane cage-free eggs.
    4.18 from 40 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Freezing Time: 2 hours
    Total Time: 3 hours
    Servings: 10 servings
    Calories: 207kcal

    Ingredients

    Cake:

    • 1 cup almond flour
    • 3 tablespoon coconut flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon xanthan gum
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ⅛ teaspoon salt
    • 4 large eggs separated
    • ¾ cup Swerve Sweetener divided
    • ¾ cup canned pumpkin puree
    • ½ teaspoon vanilla extract

    Filling:

    • 1 ¼ cups whipping cream
    • ⅓ cup powdered Swerve Sweetener
    • 1 ½ teaspoon instant coffee
    • ½ teaspoon vanilla extract
    • More powdered Swerve Sweetener for dusting

    Instructions

    Cake:

    • Preheat oven to 350F and line an 11x17 inch baking sheet with parchment paper. Grease the paper very well.
    • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger and salt. Set aside.
    • In a medium bowl, beat egg yolks on high with ¼ cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract.
    • In large bowl, beat the egg whites until soft peaks form. Slowly add remaining sweetener, beating until stiff peaks form.
    • Fold egg yolk mixture into egg white mixture, then gently fold in the almond almond flour mixture until well combined. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched.
    • Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Very gently peel off the parchment paper on which the cake was baked.
    • Keep the cake covered with parchment and a tea towel to keep in moisture as it cools. Let cool but don't leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling).

    Filling:

    • Whip cream with powdered sweetener, instant coffee and vanilla extract until stiff peaks form. Do not overbeat.
    • Spread cake evenly with filling, leaving a ½ inch border. Gently roll from a short side, using the bottom parchment to lift the cake to avoid cracking as much as possible.
    • Cover and freeze until firm. Remove from freezer 15 minutes prior to serving. Dust with powdered sweetener. Return any leftover cake to the freezer.

    Notes

    Serves 10. Each serving has 5.17 g of carbs and 2.1 g of fiber. Total NET CARBS = 3.07 g.
    Food energy: 207kcal
    Saturated fatty acids: 8.18g
    Total fat: 18.08g
    Calories from fat: 162
    Cholesterol: 115mg
    Carbohydrate: 5.17g
    Total dietary fiber: 2.10g
    Protein: 5.87g
    Sodium: 150mg
    Nutrition Facts
    Pumpkin Roll with Coffee Cream
    Amount Per Serving
    Calories 207 Calories from Fat 163
    % Daily Value*
    Fat 18.08g28%
    Saturated Fat 8.18g41%
    Cholesterol 115mg38%
    Sodium 150mg6%
    Carbohydrates 5.17g2%
    Fiber 2.1g8%
    Protein 5.87g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    18.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Jackie says

      October 03, 2019 at 8:41 am

      Hi Carolyn!
      If I wanted to swap the coffee with a flavored sugar free syrup, would you suggest using the same amount as the coffee or less? Maybe start small and taste test?

      Reply
    2. Katrina says

      June 29, 2019 at 1:21 am

      I just made your Gingerbread Roll and I was wondering if you have an update to this pumpkin roll recipe that uses gelatin to make it easier to roll? Also this pumpkin roll recipe doesn’t use cream of tartar or salt when whipping egg whites.

      Reply
      • Carolyn says

        June 30, 2019 at 10:05 pm

        I don’t but maybe I will revisit it in the fall!

        Reply
    3. Linda says

      October 03, 2018 at 4:50 pm

      5 stars
      I made this last night. It tastes wonderful and I LOVE the coffee flavoring. I now have a learning curve for my next one. Thank you for pumpkin rolls!!

      Reply
      • Carolyn says

        October 03, 2018 at 5:33 pm

        Hooray!

        Reply
    4. Morgan Gray says

      September 05, 2018 at 11:36 am

      5 stars
      This is delicious! I’m actually making another one to take to a get together tonight! Thanks for sharing it!

      Reply
    5. Jeanne Wagner says

      November 22, 2017 at 8:59 pm

      I am making this now, so I should have asked this question days ago. I will probably figure this out after I make it but I’m going to ask anyway. Your recipe says to use an 11” x 17“ pan. Are you supposed to spread the cake mixture out to the edges? With the amount of product that will be created it seems that will be extremely thin thickness when spread that far. First time ever making a roll of any sort.

      Reply
      • Carolyn says

        November 22, 2017 at 11:41 pm

        You want it to be thin as it will rise. This measurements are correct for that pan size.

        Reply
    6. Evy Delano says

      November 20, 2017 at 2:48 pm

      LOVE this recipe! Hard to roll, but that doesn’t matter-taste is superb and the cake is great!

      Reply
    7. Vanessa says

      November 11, 2017 at 9:12 am

      I have a question about this pumpkin cake roll. It calls for instant coffee but we are not coffee drinkers so I don’t want to go out and buy it just for this receipe. Is there a good substitute or can I just leave it out? Any suggestions would be greatly appreciated. Thank you

      Reply
      • Carolyn says

        November 11, 2017 at 9:44 am

        Just leave it out.

        Reply
    8. David Pearson says

      October 28, 2016 at 6:21 am

      Your recipe calls for “3/4 cup Swerve Sweetener, divided”. What do you mean by ‘Divided’? Is that the same as “Sifted”? I’ve done that with Flour, but not with granulated sweetener, at least net yet.

      David

      Reply
      • Carolyn says

        October 28, 2016 at 8:11 am

        Hi David. No, “divided” means you use some of it in one part of the recipe and some in another. Read the instructions and you will see how the amount of Swerve is divided up.

        Reply
    9. Jill Bywaters says

      November 24, 2015 at 12:19 pm

      It is our kindness that, especially when given unexpected or undeserved, leads others to examine their own hearts and to turn around and humbly share kindness with the next person. Grace and mercy flow from kind hearts.

      Reply
    10. Shanna Morgan says

      September 13, 2015 at 8:41 am

      Kindness promotes peace and love….everything our world needs to grow and thrive. What we give comes back to us and the cycle continues. Kindness heals the deepest wounds.

      Reply
    11. Rajee Pandi says

      December 31, 2014 at 7:36 pm

      https://twitter.com/momsfocus/status/550450443373924353

      Reply
    12. Rajee Pandi says

      December 31, 2014 at 7:35 pm

      make someone happy showing random act of kindness

      Reply
    13. Sylvie W says

      December 31, 2014 at 7:27 pm

      It is enriching wen you are kind. I feel happy when I am kind to another.

      Reply
    14. Sarah L says

      December 31, 2014 at 6:50 pm

      https://twitter.com/slehan/status/550438570649874432

      Reply
    15. Sarah L says

      December 31, 2014 at 6:47 pm

      It’s cool to be kind because what goes around comes around. It’s good Karma.
      Thanks for the contest.

      Reply
    16. Lisa Weidknecht says

      December 31, 2014 at 6:15 pm

      It’s cool to be kind because life isn’t easy and making someone else smile is a wonderful thing.

      Reply
    17. Tom says

      December 31, 2014 at 4:36 pm

      It’s cool to be kind because these days many people aren’t.

      Reply
    18. Candie L says

      December 31, 2014 at 4:21 pm

      It is cool to be kind because you never know who is watching you. Thank you

      Reply
    19. Emily R. says

      December 31, 2014 at 3:56 pm

      It’s cool to be kind because kindness spreads!

      Reply
    20. shea balentine says

      December 31, 2014 at 3:55 pm

      I tweeted! =)
      https://twitter.com/lilahshea/status/550394628277411840

      Reply
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