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!
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”. 
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.
Pumpkin Roll with Coffee Cream
Ingredients
Cake:
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp salt
- 4 large eggs, separated
- 3/4 cup Swerve Sweetener, divided
- 3/4 cup canned pumpkin puree
- 1/2 tsp vanilla extract
Filling:
- 1 1/4 cups whipping cream
- 1/3 cup powdered Swerve Sweetener
- 1 1/2 tsp instant coffee
- 1/2 tsp 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 1/4 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 1/2 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
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
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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It’s cool to be kind because that is what the Bible tells us to do! “And be kind to one another, tenderhearted, forgiving one another, even as God in Christ forgave you.” Ephesians 4:32
Great post! Our family is so lucky to have wonderful neighbors that give us dozens of amazing fresh eggs weekly! My 12 yr old daughter can tell when I have had to buy even the best store bought eggs. Thank you for this wonderful recipe as well. I take a Pumpkin roll to my parents house every Thanksgiving and was wondering what recipe I was going to use since I started THM. I will be making yours!!!!
You are lucky! One thing I love about Nellie’s website is that they actually have a page devoted to having your own backyard chickens. I’d so love to do that.
Being kind is an expression of God’s love for us, through us to those we encounter in life.
I tweeted too https://twitter.com/jessrwarfield/status/532539824042180609
it is awesome to help people and to see how much they appreciate it, just makes you remember how great people can be
I love pumpkin roll recipe. 🙂
https://twitter.com/keldenz/status/532523734545231872
This looks amazing!!!
https://twitter.com/vickibishop53/status/532520927007735808 . for some reason wouldnt let me add the #SweepstakesEntry” to mt Tweet.
Printed and making for Thanksgiving. Love our animals
So anything pumpkin currently has my heart! These look awesome love that they’re wheat free as well.
Eggs are a staple in my diet.
Being kind is important because how we treat others (human and animal) tells others what kind of a person we really are. As far as food producing animals go, even if they are destined to be our dinner, they still deserve humane treatment through their whole life, including the end.
Being kind is good for everyone and everything. I think that being kind to chickens makes for better tasting and more nutritional eggs. Happy chickens = happy eggs! 🙂
Hi Carolyn!
I have a question- in making “jelly roll” type filled cakes in the past, I’ve rolled them up to cool and then unrolled to fill and re-rolled – does being gluten free make it so the cake won’t hold up to the unrolling once cooled and re-rolling once filled? Or is it that this pumpkin roll is lighter and not cake like?
I’m just trying to learn about this new way of cooking and understanding so I might adapt some recipes that I miss.
Thank you,
Sherrie Lee
The pre-rolling caused my cake to crack even more (in the absence of gluten) so I found it easier to just keep it wrapped up until mostly cool, then roll it once the filling was in it. It will still crack some, though.
Thank you!
Do you think maybe it would crack less if I used a powdered sweetener instead of granular? I know granular swerve/erythritol has a tendency to crystallize when cooling, maybe the powdered form would help? I think I may try that out
Not sure it will help much, the fact is that without gluten, these things are simply more prone to cracks.
It’s cool to be kind because it’s a domino effect. One kind act inspires another. Who doesn’t want to inspire happiness?
When we are kind to others they will often pay it forward spreading love, joy and good nature.