Looking for a delicious holiday keto dessert to make for all of your seasonal gatherings?
This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich fall taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you’ll be able to enjoy this low-carb treat while still sticking to your keto diet!
Don’t worry, this may look fancy and complicated, but it’s super easy to make!
You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.
Table of Contents
KETO PUMPKIN SWISS ROLL
yield: 10 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
This keto pumpkin roll is a luscious dessert that you can make ahead of time!
INGREDIENTS
Spring Roll Cake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin spice
- 4 eggs
- 2/3 cup pure pumpkin purée
- 1/4 cup Swerve brown
- 1/4 cup Swerve granular
- 2 tablespoons Torani sugar free caramel syrup (or another sugar free caramel syrup you prefer)
Cream Cheese Filling:
- 8 oz. cream cheese (room temperature)
- 1 1/2 cup heavy whipping cream
- 5 tablespoons swerve confectioners
- 1 tablespoon Torani sugar free vanilla syrup
DIRECTIONS
1 :Preheat oven to 350 degrees. Line your sheet pan with parchment paper and set aside
2 :In a large bowl add all dry ingredients (except for the sugar alternatives) and mix. Set aside
3 :In a large bowl add eggs, pumpkin purée, brown Swerve, granular Swerve, and mix with a handheld mixer.
4 :Add dry ingredients to pumpkin purée mixture and mix on low until combined. The batter should be easy to spread but not runny.
5 :Spread batter evenly over the parchment paper (you should get about a 9×15 rectangle shape from the batter). Bake for 15 minutes.
6 :Remove from oven. Take a toothpick and poke holes throughout the cake. Drizzle caramel syrup over the cake letting it infuse into the cake. Set aside for 15 minutes to cool.
7 :While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.
8 :Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.
9 :Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover Swiss roll in parchment paper to keep the roll tight.
10 :Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover Swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.
11 :Garnish with Swerve Confectioner and serve. Enjoy!
NUTRITIONAL INFORMATION
Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 273, Total Carbohydrates: 17, Fiber: 2, Sugar Alcohols: 10g, Net Carbohydrates: 5g, Total Fat: 25g, Protein: 6g
Don’t be alarmed by the high total carb count!
Fiber and erythritol, the main ingredient in Swerve, do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.
Make this your centerpiece on that dessert table!
If you want to give the illusion that you baked in the kitchen all day making this gorgeous and scrumptious swiss roll, then this is the recipe for you! Your family and friends will be talking about it for days and coming back for second and third helpings.