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
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My mother was a kind person, both to other people and to the animals she encountered, too, both wild and domesticated. And I always thought she was pretty cool. I learned kindness from her example. When she passed, an amazing number of people told us how she had touched their lives. And that is very cool. I can only aspire to be like her.
Haha, just read my comment and thought I should clarify that the people were all domesticated although some of the animals were wild. 😀
I know some undomesticated people, I think! 😉
it’s cool to be kind because everyone and everything deserves respect and kindness
https://twitter.com/susan1215/status/541352867706064896
My parents always told me to treat others how you would want you or your loved ones to be treated. It feels good to be kind to others.
Yum!
It makes warmth and joy spring out of selfishness and greed…
because it reflects off your character and those around you
Thank you for entering me in this sweepstakes! I love your recipes!
Tweet https://twitter.com/JalapenoMama/status/539285835506413569
Being kind to others shows respect for yourself and them.
thank you.
TWEET-https://twitter.com/WildOrchid985/status/538980218518921216
It’s important to treat others how you wish to be treated!
Being kind is more beneficial to everyone – you can make yourself happier, the people or animals you’re being kind to happier and the people who might witness and decide to be kind themselves. Being kind is the kind of spreadable virus we want to become an epidemic.
Oops, posted before saying, “it’s cool to be kind because it is God’s kindness that leads us to repentance.” : )
Thanks for entering me in the sweepstake! : )
tweeted https://twitter.com/mummytotwoboys1/status/536675837710323712
Because it is good to be a great role model to your children and to treat others as you would like to be treated.
I came across your blog via pinterest searching for low carb recipes and I haven’t been able to take my eyes off your gorgeous photos for the last half hour. I am starving now and so excited to try, well, every recipe you share. 🙂
Thanks so much, Glory!
I don’t eat meat, but I do eat dairy and eggs, and I like to buy cruelty free when I can. Kindness begets kindness in this world.
Oh and I blogged just because I am an overachiever! http://cleaneatingitsalifestyle.blogspot.com/2014/11/you-had-me-at-sweepstakes.html
Thanks for sharing!