Keto Pumpkin Swiss Roll
Keto Pumpkin Swiss Roll
Hands On Time: 20 minutes
Total Time: 2 hours and 40 minutes, including chilling time
Serves: 12
Nutritional Information:
Calories – 170 kcal
Net Carbs – 2.7g
Fat – 14.6g
Protein – 7g
You can serve this Swiss roll to anybody, and they will never guess that it’s keto.
This fluffy, flexible pumpkin spice flavored cake is wrapped around a center of deliciously creamy filling.
Because it needs to chill, it’s perfect for making in advance and slicing just prior to serving.
Enjoy!
INGREDIENTS
Sponge:
4 eggs, separated
1 teaspoon of vanilla extract
½ cup of pumpkin puree
2 teaspoons of pumpkin spice
2 tablespoons of olive oil
3 ounces of almond flour
½ teaspoon of baking powder
1 tablespoon of psyllium husk powder
½ teaspoon of cream of tartar
¼ cup of Sukrin Gold
Filling:
4 ounces of cream cheese, soft
1 cup of heavy cream
½ cup of Sukrin Icing
½ teaspoon of cinnamon
DIRECTIONS
Place the egg yolks and vanilla in a large mixing bowl and whisk.
Add the pumpkin, oil and pumpkin spice and mix well.
Combine the almond flour, baking powder and psyllium husk powder in a small bowl and whisk well.
Add the dry ingredients into the wet and mix together.
In a clean mixer bowl, place your egg whites and whip to soft peaks.
Add the cream of tartar and then slowly start adding the Sukrin Gold, one spoonful at a time, until it has all dissolved and stiff peaks form.
Working in four batches, fold the egg whites through the batter until you have a light and fluffy batter, and all ingredients are combined.
Grease and line a 14 x 10 x 1 inch slice pan and pour the batter in.
Use a spoon to push it to the edges and corners and to smooth the top down.
Bake for 20 minutes, remove and let cool in pan.
While your cake cools, make the filling by placing the softened cream cheese, Sukrin Icing and the cinnamon in the bowl of a mixer and beating until smooth and creamy.
Slowly add the heavy cream until you have a thick whipped cream mixture.
Place in a small bowl ready to use.
When the cake is cool, turn it out onto a sheet of baking paper.
Gently spread the filling over the surface and then start rolling from the short end.
Roll slowly but firmly, using the baking paper to guide you, until the roll has formed, with the seam at the bottom.
Clean up any filling oozing out the ends and then wrap tightly in plastic wrap.
Chill in the fridge for a minimum of two hours before dusting with Sukrin Icing and slicing.
Store, tightly wrapped in the fridge, for up to 1 week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.
