Keto Pumpkin Roll with Chestnut Cream

keto pumpkin roll

Pumpkin rolls are an absolute necessity at this time of year! However, we know a lot of our customers are leading a ketogenic lifestyle so we’re here today with this delicious Keto Pumpkin Roll with Chestnut Cream! Let’s begin!

Tools

  • Mixing bowls (4)
  • Electric mixer
  • Spatula
  • Baking sheet (11″ x 17″)
  • Larger baking sheet
  • Parchment paper
  • Non stick cooking spray
  • Oven
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Pipette

Ingredients

Pumpkin Roll

Filling

ingredients needed to make a keto pumpkin roll

Directions

Pumpkin Roll

  1. Begin by preheating your oven to 350°.
  2. Prepare your baking sheet with parchment paper and make sure to grease the paper with non-stick cooking spray.
  3. In a mixing bowl, place the coconut flour, almond flour, Nature’s Flavors Xanthan Gum, baking powder, ground cinnamon, salt, and ground cinnamon. Whisk until everything is well combined and there are no clumps. Set it aside.
  4. In another mixing bowl, beat the egg yolks on high until they form stiff peaks.
  5. Once the egg yolks form stiff peaks add in ¼ cup of Nature’s Flavors SweetenFX Sugar. They should become a pale yellow color. Set the bowl aside.
  6. Beat the egg whites in a separate mixing bowl until stiff peaks form. Add in the remaining sweetener.
  7. Fold the egg white mixture into the egg yolk mixture.
  8. Fold in the dry ingredient mixture into the egg whites/egg yolks. Mix gently until everything is well combined.
  9. Spread the pumpkin roll blend onto your prepared baking sheet. Make an even layer all across the baking sheet.
  10. Bake for 16 to 18 minutes or until the cake springs back when it’s touched.
  11. Remove the baking sheet from the oven and allow it to cool for 15 minutes.
  12. Meanwhile, the pumpkin cake cools, prepare another baking sheet with parchment paper.
  13. Place the larger baking sheet on top of the pumpkin cake baking sheet and flip everything upside down. Remove the top baking sheet.
  14. Peel off the parchment paper in which the pumpkin roll was baked on.
  15. Allow the pumpkin roll to cool, you can place a tea towel on top of it so that the moisture of the roll stays locked in.

Chestnut Cream

  1. Whip the heavy whipping cream on high until stiff peaks form.
  2. Add in Nature’s Flavors SweetenFX Sugar, Nature’s Flavors Organic Chestnut Flavor Extract, and Nature’s Flavors Organic Vanilla Extract.
  3. Mix until everything is well combined.
  4. Once the pumpkin roll has cooled spread an even layer of the chestnut filling all across the roll.
  5. Using the parchment paper to lift the roll, slowly and carefully begin to roll the pumpkin roll.
  6. Cover your Keto Pumpkin Roll and place it in the freezer so that it can firm.
  7. Remove the roll from the freezer 10 minutes prior to serving.
  8. Enjoy your Keto Pumpkin Roll with Chestnut Cream!
a slice of keto pumpkin roll

Other Keto recipes

Leave a Reply