Keto Pumpkin Roll

This year, I updated my pumpkin roll recipe to make it keto, grain-free, and sugar-free rather than only gluten-free.

This recipe is healthier than my previous gluten-free version since it is also keto, grain-free, sugar-free, and only contains 5.4 net carbs per serving! I used a pumpkin puree from fresh, organic, homegrown pumpkin that I processed, but organic canned pumpkin is a great alternative. If using canned pumpkin, I always make at least two rolls to avoid wasting half a can of pumpkin. I hope you enjoy the keto version of my pumpkin roll as much as my seven-year-old son did! He gave me a perfect score of 10/10 or 1000/1000!

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Print Recipe

Ingredients

Loaf

½  Cup Bob's Red Mill, Super-Fine Almond Flour

¼  Cup Bob's Red Mill, Organic Coconut Flour

1 Cup Monk Fruit Sweetener

1 Tsp Bob's Red Mill Baking Soda

1 Tsp Pumpkin Pie Spice or Organic Cinnamon

1 Tsp Organic Vanilla Extract

1 Cup Fresh Pumpkin or ½ Can Organic Pumpkin Puree

4 Large Organic Eggs

Sprinkle on Loaf

¼ Cup Monk Fruit Sweetener

½ Tsp Organic Cinnamon

Icing

1 Package or 8 Oz. Organic Cream Cheese

¼ Cup Heavy Cream

2 Tbs Organic Unsalted Butter

1 Tsp Organic Vanilla Extract

¾ Cup Powdered Monk Fruit

Directions

1.  Preheat your oven to 350 degrees.

2.  Mix dry ingredients together, then mix in eggs, vanilla, and pumpkin.

3.  Line a medium-sized baking sheet with parchment paper for best results or heavily coat with oil to prevent sticking.

4.  Pour pumpkin mixture evenly onto the lined pan and bake for 15 to 20 minutes.

5. Prepare to transfer the pumpkin loaf onto a cup towel or parchment paper immediately after removing it from the oven. You can sprinkle the cinnamon and monk fruit mixture onto a cup towel and flip the loaf onto the towel or sprinkle the cinnamon-monk fruit mixture onto the exposed side of the loaf immediately after removing it from the oven and prior to inverting it onto the cup towel or parchment paper.

6.  Once the loaf is inverted, remove the baking sheet, peel off the parchment paper, and sprinkle the remaining cinnamon-monk fruit mixture on the loaf.

7.  Using the cup towel or parchment paper, roll the loaf and allow it to cool completely in the refrigerator for at least an hour or freezer for a shorter cooling time.

8.  Prepare the icing while waiting for the rolled loaf to cool. Beat cream cheese, heavy cream, butter, and vanilla extract together, then add powdered monk fruit and blend until smooth.

9.  Once the loaf is cool, unroll and spread the icing evenly onto the inside of the loaf, leaving a half-inch or less margin on all sides.

10.  Roll the loaf back up and slice the “ugly” ends off prior to wrapping it with plastic wrap for storage and further cooling. This roll makes ten slices, including the "ugly" ends or eight pretty slices.

Pumpkin rolls must be refrigerated and last three to five days in the refrigerator. You can also freeze it to save and eat it later.

Full nutrition information and daily food tracking are available for FREE on the Cronometer website or mobile application.