A Grain-free and low-carb Pumpkin Roll just in time for Thanksgiving! Impress your friends and family when you bring this beautiful roll to a holiday party or gathering. I have included step-by-step instructions so that you can recreate this holiday classic at home with ease and without the guilt!
As I share with you this recipe I am reminded of how thankful I am for each and everyone of you. If I didn’t have anyone to share my recipes with, cooking and creating recipes would not be so much fun. I am thankful that our paths have crossed on the big world wide web and for some, I have had the privilege to meet in person or even develop a friendship online. I am thankful to God for my talents and passion that keeps me going! I am thankful for my family and friends. I am thankful for my handsome and healthy sons. Even though it is pretty stressful raising a 20 month-old and 3-1/2 year old, they continue to teach me things everyday. I am not perfect but they still love me which makes me want to be a better person and a better parent. What are you thankful for?
I am both excited and thankful to share with you my latest stevia discovery! Stevia Select brand stevia worked perfectly in this recipe. Stevia Select is a family owned business (located in the US) and their Stevia products are superb! Since KAL Stevia started adding maltodextrin to their formula (and I found out it was made in China), I have been on the quest to find a good tasting stevia to use in old and new recipes. Well, I think I have found it! 🙂
I hope you enjoy the recipe and Happy Thanksgiving!
Grain-Free Pumpkin Roll… So much goodness all rolled up!
Pumpkin Rolls are as traditional as turkey around the holidays but so many people are intimidated to make them. Please don’t let fear keep you from making this pumpkin roll! How do you roll cake and it not break?? Well, I’ll tell you and show you below! There may be other methodologies but when I made my first pumpkin roll about 8 years ago, this is how I did it and it turned out perfectly. I was anxious to see how my gluten-free and grain-free version would turn out and to my delight, it rolled up perfectly!
Be sure to read my instructions carefully and follow the images below for the perfect Pumpkin Roll, worthy of the Thanksgiving Table!
(If the text is too small on the images below, right click and select “open image in new tab” for a larger image.)
Like all of my recipes, this one can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: I normally advertise using any sweetener you choose but, if you normally a sweetener like honey, I do not recommend doing that for this recipe so that the ratio of liquid to dry is not altered. It may work out or may not, I just have not tried it yet. Please let me know in the comments section what sweeteners (and the amounts) that you use!
- Nut-Free: NOTE: I have not yet tried the nut-free version using ground raw sunflower seeds in the place of the almond flour, but I will be doing this soon.
- Dairy-Free: Use coconut milk or almond milk and add 1/2 tsp. apple cider vinegar to the batter. I used THIS brand of coconut milk. Also use ghee or expeller pressed coconut oil instead of butter.
Happy Thanksgiving to you and I hope you enjoy this recipe! ~Melissa
- 1-1/2 cups almond flour (I use Honeyville)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. sea or pink salt
- 1/2 tbsp. pumpkin pie spice
- 1/2 tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 plus 1/8 tsp. Stevia Select Stevia Powder or sweetener of choice (to taste)
- 4 large eggs, separated
- 1/4 cup plus 2 tbsp. cooked, mashed pumpkin (fresh or canned)
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1/4 cup milk (cow's, unsweetened almond or coconut)
- 1 tsp. vanilla extract
Cream Cheese Filling
- 8 oz. cream cheese, room temperature
- 3/4 cup heavy whipping cream
- 1/2 tsp. vanilla extract
- 1/8 tsp. Stevia Select or sweetener of choice (to taste)
- 1 tsp. honey (optional)
Preheat oven to 325 degrees F. Butter the sides and line the bottom of a jelly roll pan with parchment paper. Set aside.
In a medium bowl, add dry ingredients and blend well with whisk. Separate the egg yolks and add them to the dry ingredients and add the egg whites to another medium bowl. Blend egg whites with hand mixer until SOFT peaks form (not stiff).
Add the remaining ingredients to the dry mixture and blend well. Then fold the beaten egg whites into the batter. When the egg whites are partially folded in, taste for sweetness and add more if necessary. Continue to fold in egg whites but do not over mix the batter.
Using an angled spatula, spread the batter evenly onto the prepared pan. Bake for 15-17 minutes or until toothpick inserted in the center comes out clean.
Invert warm cake (right out of oven) onto a slightly damp dish towel (one you have lightly spritzed with water) being sure that the cake is on the edge of the dish towel. Starting at one end, carefully roll the towel and cake up into a log. Place cake in the refrigerator for 30-40 minutes or until completely cooled.
While cake is cooling, prepare Cream Cheese Filling.
To a medium (high-sided) bowl add cream cheese and beat with hand mixer until smooth. Add remaining ingredients and blend until the frosting is thick and smooth. Taste for sweetness and adjust if needed.
After cake has cooled, carefully begin to unroll cake from the towel. Let the cake that was inside remain rolled (don't try to flatten it out) as you spread the filling on the remaining cake. There may be cracks in the cake. This is ok just continue to cover the cake with filling being sure to go to the edges. Once you get closer to the inside of the roll you will have to carefully continue to fill with the filling so the cake doesn't break.
Optional: Sprinkle the cream cheese filling with 1 cup chopped pecans.
Carefully start with the inside of the roll and begin to roll the pumpkin roll back up and carefully transfer to serving plate.
Optional: Dust with powdered "sugar". To make powdered "sugar" simply blend a granular sweetener such as xylitol or Wheat-Free Market's Sweetener in food processor or Magic Bullet until a fine powder forms.
- 225 Calories, 21 grams Fat, 3.5 Total Carbs, 0.5 grams Fiber, 3 grams Net Carbs, 6 grams Protein per serving.