Pumpkin keto roll

The roll resembles the taste of pumpkin pie made from fresh pumpkin, and it is made from simple and affordable ingredients: low-carb sweetener, cream, cream cheese, flour, eggs and spices.

Ingredients

• Roll dough
• 1 cup almond flour
• ¼ a glass of coconut flour
• 1 tea spoon. baking powder
• 1 tea spoon. baking soda
• 1 tea spoon. cinnamon
• 1 tea spoon. nutmeg
• 1 tea spoon. pumpkin spices
• 4 things. chicken eggs
• ⅔ a glass of pumpkin puree
• ¼ glass brown Swerve
• ¼ granulated glass Swerve
• 2 table. spoon. sugar-free caramel-flavored syrup for impregnation
• Cream cheese filling
• 230 gr cream cheese, room temperature
• 1.50 cups heavy cream
• 5 table. spoon. Swerve or erythritol
• 1 table. spoon. vanilla or caramel syrup without sugar

Directions

1. Preheat oven to 175 degrees C. Line a baking sheet with parchment paper.
2. Add all dry ingredients (except sweetener) to a bowl and stir.
3. In a separate bowl, add eggs, pumpkin puree, brown sweetener, granular sweetener and mix with a mixer.
4. Add the dry ingredients to the pumpkin puree mixture and mix with a mixer on low speed until tender. The dough should be easy to spread, but not runny.
5. Spread the dough evenly over the parchment paper (you should get a 20 x 40 cm rectangle from the dough). Bake for 15 minutes.
6. Remove the crust from the oven. Use a fork or toothpick and puncture the entire surface of the crust. Pour the caramel syrup directly over the crust to soak. Leave the crust on for 15 minutes to cool. Peel off the parchment paper, but do not remove it.
7. While the cake is cooling, prepare the filling. Add heavy cream, cream cheese, syrup and sweetener to a bowl-sized bowl and stir with a mixer until a thick, creamy consistency is obtained. Leave it on for a few minutes to warm the cream to room temperature.
8. Spread the filling over the surface of the crust.
9. Start rolling at one end of the roll, pulling the parchment paper off the crust as you fold the layers. When the roll is rolled up, wrap the parchment around it again so that it takes shape.
10. Chill the roll for 4 hours. When the roll has cooled, remove the parchment and cut into portions. Store the roll in the refrigerator or freezer in an airtight container.