Keto Pumpkin Roll


Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: Serving size: 1 slice or

1 cup Wholesome Yum Blanched Almond Flour
4 tbsp Wholesome Yum Coconut Flour
1 tsp Baking powder
1 tsp Xanthan gum
1/4 tsp Sea salt
1/2 cup Besti Monk Fruit Allulose Blend
1 tsp Pumpkin pie spice
4 large Eggs
2/3 cup Pumpkin puree
1 tsp Vanilla extract
2 tbsp Butter (softened)
8 oz Cream cheese (softened)
1/4 cup Besti Powdered Monk Fruit Allulose Blend
1 tsp Vanilla extract

Click on the times in the instructions below to start a kitchen timer while you cook.
Bake keto pumpkin cake:
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, stir together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
In a small bowl, whisk the eggs, pumpkin puree, and vanilla.
Mix the wet ingredients into the dry ingredients, until fully incorporated.
Line a 9×13 inch pan with parchment paper and spray paper with cooking spray. Spread the cake batter evenly across entire cookie sheet.
Bake for 10-13 minutes, until cake springs back when touched and a toothpick comes out clean when inserted into the center of the cake. Set aside and let cool for 10 minutes (it will still be warm to the touch).
Roll up:
Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.
Make cream cheese filling:
Meanwhile, make cream cheese frosting according to the instructions here. (You’ll need to use the amounts above.)
Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.
Using the parchment paper, roll the cake back up, keeping it tight but not so tight that it cracks and the filling spills over the sides. Refrigerate for at least 1 hour, preferably overnight, before slicing.