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 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
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
Karla G says
I tweeted about the giveaway. https://twitter.com/HazelEyedKar/status/533119854429999105
Karla G says
My parents always taught me to treat others how I wanted to be treated. So, I try to follow their advice and be kind to everyone.
Shannon S says
Tweeted https://twitter.com/yesmomcandoit/status/533104228064329728
Shannon S says
Because it’s what makes us human, we feel. I also believe in karma. Do good and good comes back.
Donna says
Carolyn, Do you think pumpkin seed flour would work in place of the almond flour?
Madeline says
Tweet link: https://twitter.com/shala_darkstone/status/533048686087905280
Kimmy Ripley says
It is important for animal products to be cruelty free. Animals should not have not suffer.
Vincent says
tweeted
https://twitter.com/rubylorikeet/status/532948110218366976
Vincent says
Being kind makes both the other person and yourself feel good!
Madeline says
When you’re kind to others, including animals, it not only spreads joy to others, it improves your own life. You feel better about yourself and your feelings affect your immune system, so this improves your health.
Lesley M says
It’s cool to be kind because it makes you and everyone else smile!!
elaine says
Its cool to be kind cause these lil chickens give us amazing healthy food…everyday! All they want is some sunshine and green grass to play in;) We have backyard chickens and I often buy Nellie’s Eggs when we run low (now!).
Natalie says
tweet https://twitter.com/yarbr012/status/532725042401263616
Natalie says
It is cool to be kind because it makes the world a better place and increases your own joy and happiness!
Emily says
It’s the cool thing to do because karma! Be kind to all (including animals), and you’ll get it in return!
Megan smith says
It’s cool to be because it is what God has commanded us to do! Thank you for the giveaway and the pumpkin roll looks awesome!
Ally says
It’s cool to be kind because it’s the right thing to do, and it makes you feel better!
Robin Gomez says
Kindness is a fruit of the spirit.
Susan Broughton says
I tweeted about your recipe and giveaway here is the link: https://twitter.com/susanbroughton8/status/532608151712182273
Susan Broughton says
You should be kind because kindness begets kindness and ugliness begets ugliness!