Uncategorized

Pumpkin Pie Cake Roll

Pumpkin pie and cake all “rolled” into one!!

Miracle Flour is elevating baking to a new level!!

Ingredients for the cake

6 eggs at room temperature

1 cup/190 grams allulose

17.5 grams coconut flour

32 grams lupin flour (I use Miracle Flour)

1 1-2 tablespoons pumpkin spice

1 teaspoon baking powder

1/8 teaspoon salt

Click to order Miracle Flour

Directions

Preheat oven to 350. Line the bottom of a half sheet baking pan with parchment paper. Do not grease sides of pan.

In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup allulose and continue beating 8-10 minutes until thick and fluffy. If using a hand mixer beat an additional 2-3 minutes.

Whisk together the flours, pumpkin spice,1/2 tsp baking powder, and salt then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Pour batter into pan and gently spread to edges. Bake on center rack 7-8 minutes. Remove from oven loosen cake from edges of pan with knife. Place another layer of parchment paper over top of pan and invert cake onto it. Carefully peel parchment paper off of cake and using bottom parchment paper roll cake into paper and let cool.
To fill:

Cream Cheese Pumpkin Filling

8 ounces cream cheese softened to room temperature

1-1 1/2 cups powdered erythritol

6 ounces pumpkin purée

1/2 teaspoon pumpkin spice

1/2 teaspoon vanilla or maple syrup extract

1/2 cup finely chopped pecans or walnuts

powdered erythritol for topping

Directions for filling

In large bowl with hand mixer add cream cheese and whip until light and fluffy, add sweetener and continue to mix until combined. Add pumpkin purée, spice, and extract; mix thoroughly.


Adjustments.jpeg

Putting it together

Unroll cake. Spread filling almost to edges sprinkle nuts over the top of filling. Using the parchment paper begin rolling the cake on the short end. Once rolled refrigerate cake for an hour. Once chilled, dust cake with powdered sweetener or cover with whipped cream, garnish with more nuts if desired.


Adjustments.jpeg

I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate. 

This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Keto For Real Life People! 🌸😊💖

Uncategorized

Pumpkin Pie Cake Roll

Pumpkin pie and cake all “rolled” into one!!

Miracle Flour is elevating baking to a new level!!

Ingredients for the cake

6 eggs at room temperature

1 cup/190 grams allulose

17.5 grams coconut flour

32 grams lupin flour (I use Miracle Flour)

1 1-2 tablespoons pumpkin spice

1 teaspoon baking powder

1/8 teaspoon salt

Click to order Miracle Flour

Directions

Preheat oven to 350. Line the bottom of a half sheet baking pan with parchment paper. Do not grease sides of pan.

In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup allulose and continue beating 8-10 minutes until thick and fluffy. If using a hand mixer beat an additional 2-3 minutes.

Whisk together the flours, pumpkin spice,1/2 tsp baking powder, and salt then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Pour batter into pan and gently spread to edges. Bake on center rack 7-8 minutes. Remove from oven loosen cake from edges of pan with knife. Place another layer of parchment paper over top of pan and invert cake onto it. Carefully peel parchment paper off of cake and using bottom parchment paper roll cake into paper and let cool.
To fill:

Cream Cheese Pumpkin Filling

8 ounces cream cheese softened to room temperature

1-1 1/2 cups powdered erythritol

6 ounces pumpkin purée

1/2 teaspoon pumpkin spice

1/2 teaspoon vanilla or maple syrup extract

1/2 cup finely chopped pecans or walnuts

powdered erythritol for topping

Directions for filling

In large bowl with hand mixer add cream cheese and whip until light and fluffy, add sweetener and continue to mix until combined. Add pumpkin purée, spice, and extract; mix thoroughly.


Adjustments.jpeg

Putting it together

Unroll cake. Spread filling almost to edges sprinkle nuts over the top of filling. Using the parchment paper begin rolling the cake on the short end. Once rolled refrigerate cake for an hour. Once chilled, dust cake with powdered sweetener or cover with whipped cream, garnish with more nuts if desired.


Adjustments.jpeg

I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate. 

This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Keto For Real Life People! 🌸😊💖