Gluten-free Sugar-free Pumpkin Roll

Name: Gluten-free Sugar-free Pumpkin Roll
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 12 slices
Ingredients: 2/3 cup pumpkin puree; 1/2 cup low carb sweetener; 3 medium eggs; 3/4 cup gluten-free flour blend; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 3/4 teaspoon xanthan gum; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup dairy-free whipped cream; 1 cup dairy-free cream cheese; 1/4 cup low carb sweetener; powdered low-carb sweetener

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
12 slices
Calories
107 kcal
Course
Dessert
Cuisine
Keto

Gluten-free Sugar-free Pumpkin Roll

Iris Warren

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This Dreamy Gluten-free Sugar-free Pumpkin Roll is sure to be a hit for your holiday table. Keto and Vegan Options included.

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Ingredients

Servings

For the Cake

2/3 cup pumpkin puree
1/2 cup low carb sweetener (or other sweetener as desired -- see notes in post)
3 medium eggs (or 9 tablespoons aquafaba or other egg alternative. See Recipe Notes for more info)
3/4 cup gluten-free flour blend
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon xanthan gum (optional, but highly recommended)
1/2 teaspoon vanilla extract (optional, but recommended)
1/2 teaspoon salt

For the Filling

1/2 cup dairy-free whipped cream
1 cup dairy-free cream cheese (at room temperature)
1/4 cup low carb sweetener
powdered low-carb sweetener (optional, for garnish)

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Instructions

Preheat the oven to 190°C / 375°F.
Grease the jelly roll pan, line it with parchment paper, then grease the parchment.
Add pumpkin puree, eggs or egg alternative, sweetener, and vanilla (if using) to a medium-sized bowl. Beat until smooth.
Add gluten-free flour, pumpkin spice, salt and baking powder to a small bowl and mix until smooth.
Add wet ingredients to dry and mix to combine.
Spread the batter (an offset spatula works well for this) in an even layer onto the prepared 10”x15” jelly roll pan.
Bake the cake in preheated oven until it starts to pull away from the sides of the pan and springs back to a light touch. Set aside, top the cake with aluminum foil, and let cool.
Add the whipped cream and sweetener to a medium mixing bowl and whip gently with a hand mixer or whisk until creamy. Add the cream cheese and mix gently until well combined.
Once the cake is cooled, spread the cream cheese filling on the cake in an even layer.
Then roll the cake from the short end (the narrow edge of the cake) tightly. Wrap in parchment or plastic wrap. Place rolled cake in the fridge for at least 1 hour to chill.
Remove the cake from the refrigerator and remove the wrap. Cut into wheels with a sharp knife and dust with powdered sweetener, if desired.
Enjoy!

Equipments used:

Notes

Storage: You can store this Pumpkin Roll for 3-4 days in the refrigerator, tightly covered. It can also be frozen for up to 6 months in a freezer safe container and can either be eaten frozen (yummy!) or defrosted whole in the fridge before serving, or individual slices can be frozen and defrosted before serving.

Nutrition Information

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Calories 107kcal (5%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 43mg (14%) Sodium 187mg (8%) Potassium 82mg (2%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 2196IU (44%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%) Net Carbohydrates 8g

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 107 kcal

% Daily Value*

Calories	107kcal	5%
Carbohydrates	10g	3%
Protein	4g	8%
Fat	7g	11%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.004g	0%
Cholesterol	43mg	14%
Sodium	187mg	8%
Potassium	82mg	2%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	2196IU	44%
Vitamin C	1mg	1%
Calcium	45mg	5%
Iron	1mg	6%
Net Carbohydrates	8g