Keto Pumpkin Roll

Step by Step Instructions

1. 1

   Preheat oven & prepare baking pan

   Preheat oven to 350 °F. Spray cooking oil on the baking sheet or jelly roll pan and line with parchment paper. Set aside.

2. 2

   Dry ingredients

   In a medium bowl, whisk together almond flour, oat fiber, baking soda, pumpkin pie spice and salt. Set aside.

   For this step

   • 1 1/2 cups almond flour
   • 1/3 cup oat fiber
   • 1 teaspoon baking soda
   • 1 teaspoon pumpkin pie spice
   • 1/2 teaspoon salt
3. 3

   Wet ingredients

   In a large bowl, cream butter for 3-5 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners until fluffy and creamy. Add pumpkin puree and eggs. Mix until incorporated.

   For this step

   • 1 cup unsalted butter, softened to room temperature
   • 3/4 cup packed brown sugar substitute
   • 1/3 cup granulated sugar-free sweetener
   • 1/3 cup 100% pumpkin puree
   • 2 eggs, room temperature
4. 4

   Finish the cake batter

   Slowly mix the dry ingredients into the wet ingredients. Stir until combined.

5. 5

   Spread pumpkin cake batter

   Evenly spread cake batter onto the prepared baking sheet, reaching all the sides and ensuring the top is smooth.

6. 6

   Bake until your house smells like a Bath & Body Works Fall candle

   Bake at 350 degrees °F for 14-15 minutes or until cake is golden and set on top. Remove cake from oven and let sit in the baking sheet for 2-3 minutes before running a knife along the edges to keep the cake from sticking to the edges. Leave in the cake pan to cool.

7. 7

   Make your filling while you wait

   In a large bowl, cream butter until light in color and fluffy (3-5 minutes). Add cream cheese and continue mixing until fluffy. Slowly add in powdered sweetener and oat fiber. Mix until combined. Stir in nut milk and vanilla extract.

   For this step

   • 1 cup unsalted butter, softened to room temperature
   • 8 oz cream cheese, softened
   • 1 cup powdered sugar-free sweetener
   • 1 tablespoon oat fiber
   • 1 tablespoon nut milk
   • 1 teaspoon vanilla extract
8. 8

   Frost the cake

   Once cake is cool enough to frost, spread on an even layer of frosting on top of the cake covering from edge to edge.

9. 9

   Rolled cake without the cracks

   To roll, start from one short edge. Grab hold of the parchment paper underneath the cake and pull, using it as your guide to roll the cake tightly. Continue rolling all the way through.

10. 10

    Freeze before slicing

    To get a beautiful cut, place cake in the freezer for 30 minutes. Dust with powdered sweetener if desired. Cut both edges off with a serrated knife and eat those pieces right away because they are ugly. You don’t want your guests to think you come from a place where the chandeliers are made of solo cups.