Pumpkin Roll (SF LC GF)

Cherie ♦ September 23, 2011 ♦ 1 Comment

Just in time for fall weather, harvest parties, and Thanksgiving comes a delicious Pumpkin Roll made with nutritious and low-carb almond flour and a yummy variety of fall-scented spices. Filled with a luscious cream cheese center, this is not only a visually stunning dessert, it is so good, no one will know that it’s also good for them and sugar-free. Of course, if you want to make this with sugar, you easily can – directions for that are located below. Regardless of how you prepare your Pumpkin Roll, it’s sure to be a crowd pleaser and if you’re anything like me, a staple at your Thanksgiving Table.

Cake
4 large eggs
1 cup sugar alternative (a)
2/3 cup pureed pumpkin (b)
3/4 cup almond flour
3/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp apple pie or pumpkin pie spice
1/2 tsp xanthan gum

Filling
8 ounces cream cheese
4 Tbl butter
4 Tbl heavy cream
1 cup sugar alternative (a)
1 tsp vanilla

Preheat oven to 375F.
Makes 6-12 servings, depending on serving size

1. Beat eggs and sugar alternative until thick and creamy.

2. Add remaining ingredients (except for filling) and beat until well mixed.

3. Prepare your cookie sheet. If you have a silpat mat, grease the cookie sheet and place the mat on top. Grease the mat slightly and then dust with a few teaspoons of coconut or almond flour. If you do not have a mat, grease the cookie sheet and line with parchment paper that is also then greased and floured as above.

4. Pour batter into pan and smooth to fill the entire sheet. Bang on the counter a few times to make sure mixture is even.

5. Bake 13-15 minutes or until top springs back when touched. Cake should NOT be browned.

6. While cake is baking, prepare a thin, cotton or kitchen towel by sprinkling a few teaspoons of sugar alternative over the surface. When cake is removed from oven, loosen and then turn over immediately onto the towel. Remove the mat or parchment paper and roll up the cake with the towel. (the sugar keeps it from sticking to the towel)

7. Set aside to cool and prepare filling.

8. Place all filling ingredients into mixing bowl and beat until thick and creamy. Set into frig to chill while cake cools.

9. When cake is fully cooled, carefully unroll and spread filling evenly over the entire surface. Roll up and wrap in foil or plastic wrap and chill for several hours.

10. You can trim off each end for a more visually appealing roll or just slice and serve. Delicious with lightly sweetened whipped cream. Yum!

recipe notes

A. I prefer to use a blend of Erythritol and Stevia. In this particular recipe, I used 1/2 cup erythritol and 1/2 cup Stevia in the Raw (available for purchase at most health food or grocery stores, including Walmart) for the cake and then the same for the filling. I find that using all stevia is just too bitter and imparts a very “sugar-free” flavor. On the other hand, too much erythritol causes me to get canker sores so my days of using 100% that for my sugar-sub are over. In addition, I no longer use any sucralose whether it be liquid or powder as it makes me immediately nauseous. Really cannot stand the stuff any longer!

You could replace the erythritol and/or stevia with granulated splenda or another sugar-sub. I don’t recommend artificial sweetener (sweet-n-low, etc) as the bulk of erythritol and stevia in the raw makes for a normal size cake roll.
click here to order / for more information on erythritol

B. If you are using canned pumpkin, be sure to purchase the plain pumpkin – NOT the pumpkin pie filling.

carb counts & serving size information

6 carbs = 2/3 cup pumpkin
9 carbs = 3/4 cup almond flour
8 carbs = 8 ounces cream cheese

23 total carbs

6 servings = < 4 carbs per serving
8 servings = < 3 carbs per serving
etc...

I no longer count the carbs in the sugar-subs I use as extensive testing (aka: eating spoonfuls of the different varieties and then testing my blood sugar at different times after ingestion) has shown that these have zero impact on my personal glucose levels. That being said, your body may be different so if you are someone who reacts to the sugar-subs, you’ll want to figure in those carbs.

non sugar-free recipe

1. Replace sugar-sub in cake with 1 cup granulated sugar.

2. Replace sugar in filling with 1 cup powdered sugar.

3. Sprinkle kitchen towel with powdered sugar.