Recipes

Keto Pumpkin Cake Roll Recipe

Print Pinterest
Atkins Keto Pumpkin Cake Roll
2.8g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.5g

Protein

14g

Fat

1.4g

Fiber

172.3cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 4 large Egg (Whole)
  • 0 1/2 cup Xylitol
  • 0 1/4 cup Erythritol
  • 0 1/24 pinch Stevia
  • 4 Tbsp Organic High Fiber Coconut Flour
  • 1 tbsp Cinnamon
  • 1 tsp Ginger (Ground)
  • 0 1/2 tsp Nutmeg (Ground)
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/2 tsp Salt
  • 0 2/3 cup Pumpkin (Without Salt, Canned)
  • 1 tsp Fresh Lemon Juice
  • 8 oz Cream Cheese
  • 0 1/2 cup Unsalted Butter Stick
  • 2 tsp Vanilla Extract
  • 0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

For this recipe please powder the together the xylitol and erythritol in a blender before using for the cake. This will help to incorporate them fully.  The sucralose is used for the frosting.  A combination of sugar substitutes is used to provide a complete sweetness profile.  Feel free to adjust to your level of sweetness with additional stevia. 
  
  1. Preheat oven to 375°F.  Add a piece of parchment paper to the bottom of a 13x17-inch sheet pan with 3/4-inch sides.  Grease the parchment and pan.  Set aside.  
  2. Beat the eggs for 5 minutes until light and fluffy.   Add the powdered granular sugar substitute and stevia if using.  Continue to beat for 2 more minutes.  While it is mixing combine the coconut flour, 2 teaspoons cinnamon, ginger, nutmeg, baking powder, salt, and xantham gum (optional, 1/4 teaspoon helps cake stay together for rolling) in a small bowl; whisk to combine.    
  3. Add the pumpkin and lemon to the egg mixture; beat until fully combined.  Quickly fold the coconut flour mixture into the egg mixture, in three additions.  Do not over mix. 
  4. Pour batter into the prepared pan and use an offset spatula to spread evenly across.  Bake for 15 minutes until it pulls away from the edges of the pan and is fully set in the center.  Set aside to cool for a moment.  
  5. Working quickly, spread out a tea towel on a flat surface and top with another piece of parchment paper (the same size used for the pan).  Sprinkle a little coconut flour onto surface then carefully take the hot cake, line it up with the paper, and flip over so it is sandwiched between the two pieces of parchment.  Carefully remove the top layer of parchment and sprinkle cake with more coconut flour.  Begin rolling up the towel and cake at one short end.  Roll until fully rolled, place cake and towel in a dry area to cool; for at least 1 hour or overnight.  
  6. Make Frosting:  Beat the cream cheese until smooth, add the butter, vanilla and 1 teaspoon cinnamon.  Continue to beat until completely uniform.  Add the sucralose and beat until fully incorporated; about 2 minutes.  
  7. When ready to frost, carefully unroll cake, dust off any excess coconut flour, and gently frost entire surface leaving 1/2-inch cake on all sides.  Re-roll cake beginning at the end where it was initially rolled.   As it is rolled, it will peel away from the parchment.  Carefully slide cake onto a serving platter.  Place in the refrigerator for 3 hours or up to 2 days before serving.  Makes 14 servings.  Keeps refrigerated in plastic wrap up to one week. 

Cooking Tip

Toasted pecans add a nice crunch to the filling in the recipe.  If you add them just be sure eye on net carbs.