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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https://twitter.com/sweetums82/status/548990661186158592
it helps to make the world a better place
Tweeted: https://twitter.com/MRSMEIER5627/status/548752425956290560
It’s cool to be kind to animals because they are awesome! I love my pets because they make me laugh and they comfort me when I’m upset and they love me unconditionally.
i posted a tweet here:
https://twitter.com/bellows22/status/548744484758892544
its cool to be kind because kindness is contagious!
Tweeted! https://twitter.com/pixel_berry_pie/status/548714435565879296
Kindness matters (this is one of my personal mottoes). Being kind to people (and animals!) make life so much more worthwhile.
https://twitter.com/eliza_elliott/status/548626816844304384 truckredford(at)Gmail(dot)com
Because you never know what someone is going through and you need to set a good example to others. truckredford(at)GmaiL(dot)com
Kindness feels great and it is contagious!
It is cool to be kind because you are setting a good example and making the world better.
2ND ENTRY https://twitter.com/kytah00/status/547031245897871361
THE GOLDEN RULE- KEEPS THE PEACE
I would like to make it for Christmas but was thinking of more neutral flavor.. What could I substitute the pumpkin puree/apple puree for? Maybe an extra egg..? Thanks so much! Love your blog!
I think you could do apple but you’d need less of it because it’s wetter. No extra egg, that would make it too moist.
Thanks!
It’s cool to be kind because people deserve to be treated that way! Why wouldn’t you be kind to everyone? Isn’t that how you would like to be treated? Smile at people, hold the door open for them, say Good Morning or Hello, let someone go in front of you in the grocery line, let people in when they are trying to switch lanes. It’s the little things that can make someone’s day!
It’s cool to be kind, both to people and animals because it is the right thing to do. You will feel better about yourself and you will be a better person becaue of it.
You should be kind because there are a lot of hurting people out there.
The best way to explain how it is cool to be kind is to think of when someone did something kind for you – lent a hand, gave you a hug, sent you a card on a day that most ppl might not realize is a hard day for you, and you realize how much better it makes the world, even if one person, one little deed, each time – to the recipient, it is the whole world! I’m swooning over this recipe, I think it is the best recipe I’ve seen all year, never mind the added benefit of low carb or the gluten free. It is a show stopper. I’d love to make this.
I shared your beautiful pumpkin roll and the Nellie’s promotion on Twitter; here’s the link:
https://twitter.com/NotherAnneOther/status/541682775883927552
Thank you!