Easy Keto Pumpkin Roll

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A no-fail keto pumpkin roll recipe that features a spongy pumpkin cake wrapped around a buttery cream cheese filling, eliminating the traditional towel-roll method and ensuring a crack-free finish.

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Key Ingredient

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Keto Pumpkin Roll Recipe

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1. Preheat oven to 350 °F. Spray cooking oil on the baking sheet or jelly roll pan and line with parchment paper. Set aside.

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2. In a medium bowl, whisk together almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

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3. In a large bowl, cream butter for 3-5 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners until fluffy and creamy. Add pumpkin puree and eggs. Mix until incorporated.

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Easy Keto Pumpkin Roll

A no-fail keto pumpkin roll recipe that features a spongy pumpkin cake wrapped around a buttery cream cheese filling, eliminating the traditional towel-roll method and ensuring a crack-free finish.

Key Ingredient

Almond Flour

Keto Pumpkin Roll Recipe

Yield

10 Servings

PROTEIN

6.6g

Time

60 Minutes

NET CARBS

2.7g

1. Preheat oven to 350 °F. Spray cooking oil on the baking sheet or jelly roll pan and line with parchment paper. Set aside.

Preheat oven & prepare baking pan

2. In a medium bowl, whisk together almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

Dry ingredients

3. In a large bowl, cream butter for 3-5 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners until fluffy and creamy. Add pumpkin puree and eggs. Mix until incorporated.

Wet ingredients

READ MORE:

How to Make Keto Pumpkin Roll

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