Keto Pumpkin Swiss Roll
I created this keto pumpkin swiss roll or roulade (just a fancier way of saying roll) because it is one of those desserts that is so good and looks great. I wanted to make something that I can bring to family gatherings (or work potlucks) that would look great and taste even better, plus still be keto.
This cake tastes just like pumpkin pie in cake form because of the pumpkin and pumpkin pie spice in it. I love doing roll cakes because they are pretty easy, but they look like they are very hard to do. It is a little tricky to roll the cake and not have it crack. However, if it does crack just split the filling and put half in the cake and frost the cake with the other half. Problem solved, it will still look great and be just as delicious.
This would make a great centerpiece for a Halloween or Thanksgiving get-together. It uses minimal pumpkin so it stays low on the carbs, but very high in taste. It will be a staple in my house for the holidays. This was one of those desserts that I just had to make keto friendly. I plan on making many different variations of this recipe in the coming months, just because it is visually a great dessert and so yummy.
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Keto Pumpkin Swiss Roll.
- Serves: 10 Slices
- Serving size: 1 Slice
- Calories: 225
- Fat: 21
- Carbohydrates: 3
- Sugar: 2
- Sodium: 60
- Fiber: 1
- Protein: 3
- Cake Ingredients
- ½ cup powdered erythritol We use this
- 2 Tbsp. unsalted butter softened
- ½ cup pumpkin puree We use this
- 3 eggs
- 2 tsp. pumpkin pie spice We use this
- 1 cup almond flour We use this
- 2 Tbsp. unflavored protein powder We use this
- 1 tsp. baking powder We use this
- 1 tsp. vanilla We use this
- Filling Ingredients
- 1 ½ cups heavy cream
- 2 oz. cream cheese (softened)
- 2 Tbsp. unsalted butter (softened)
- 3 Tbsp. erythritol powdered We use this
- Preheat oven to 350°F.
- In a medium bowl, mix together softened butter and powdered erythritol until well blended and smooth.
- Add pumpkin puree, eggs, and vanilla to butter mixture and blend well.
- In a separate bowl, add almond flour, protein powder, and baking powder. Mix together with a fork to blend.
- Add dry ingredients to wet ingredients and mix until well incorporated.
- Line a cookie sheet with parchment paper and spray parchment paper with cooking spray.
- Spread the cake batter across the entire cookie sheet evenly.
- Tap the cookie sheet on the counter a couple times to get out any bubbles and to even the batter out. Put it on the middle rack of the oven.
- Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
- When cake is done, let cool for 5 – 10 minutes. After it has cooled for a few minutes, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you roll.
- Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
- Filling Directions
- Place softened butter and cream cheese in a medium bowl.
- Beat butter and cream cheese together until smooth.
- In another bowl, add heavy cream and beat until whipped cream.
- Add the whipped cream to the butter and cream cheese mixture.
- Add powdered erythritol and beat all together until smooth.
- To Assemble
- After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
- When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
- Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
- Wrap it in plastic wrap.
- Place in the refrigerator for a couple hours to overnight to set.
- Garnish with a dusting of powdered erythritol (optional).
- Store in the refrigerator.
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