The Pumpkin Roll is a classic. With this recipe tried and tested over many years, it will certainly succeed. The ingredients listed below are enough for about 10 portions.
For the cake:
- 1 cup almond flour
- 3/4 cup Swerve sweetener divided
- 3/4 cup canned pumpkin puree
- 4 large eggs
- 1/2 teaspoon ginger
- 1/8 teaspoon salt
- 1 1/2 teaspoon baking powder
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
1 cup whipped cream
1/3 cup powder Swerve sweetener
1/2 teaspoon vanilla extract
- Preheat the oven to 180 C and place a parchment paper on a baking tray. Grease the paper thoroughly.
- Mix the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger and salt in a medium bowl.
- In a medium bowl, whip up the egg yolks with 1/4 cup sweetener until they turn light yellow and thicken.
- Mix with pumpkin puree and vanilla extract.
- Beat the egg whites in a large bowl until soft tips form. Slowly add the remaining sweetener and beat until stiff tips form.
- Mix egg yolk mixture to egg white mixture, then carefully fold in the almond mixture and mix well.
- Spread into the prepared baking tin and bake about 15 minutes.
- Take out and let it cool for 10 to 15 minutes, then cover with another layer of parchment and large chopping board or another large baking tray.
- Turn everything upside down and remove the top baking tray. Carefully peel off the parchment paper on which the cake was baked.
- Allow to cool, but do not leave too long before filling and rolling.
Instructions for filing:
- Whip cream with sweetener powder and vanilla extract until stiff tips form.
- Spread the cake with the filling evenly, leaving a 1/2 inch rim. Carefully roll from one short side and use the lower parchment to lift the cake to avoid cracking as much as possible.
- Cover and freeze until firm. Remove from the freezer 15 minutes before serving.
18 g of Fat
5,5 g of Protein
5 g of Carbs
Photo by bhofack2
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