, nutritional review by Jill Wallentin
in Recipes, Dessert Keto pumpkin spice Swiss roll
Ingredients
- 6 6 large egglarge eggs
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 1 tsp 1 tsp vanilla extract
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 1½ tbsp 1½ tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 tbsp 1 tbsp pumpkin pie spice
- 4 oz. (½ cup) 110 g (110 ml) cream cheese softened
- ½ cup (2¼ oz.) 120 ml (65 g) powdered erythritol
- 1 tsp 1 tsp vanilla extract
- 1 cup 240 ml heavy whipping cream cold
- 3 tbsp 3 tbsp powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C). Line a 10 × 15-inch (25 × 38 cm) rimmed baking pan with parchment paper.
- In a bowl, whisk together the almond flour, psyllium husk powder, baking powder, and pumpkin pie spice.
- In a separate bowl, beat the eggs, powdered erythritol, and vanilla extract with an electric mixer for 5–7 minutes, until pale, thick, and fluffy.
- Gently fold the dry ingredients into the egg mixture, taking care not to deflate it. Spread the batter evenly in the prepared pan.
- Bake for 9–12 minutes, until the cake is set and springs back lightly when touched. While still warm, invert onto a clean sheet of parchment paper and peel off the baking parchment. Roll up from a long edge with the clean parchment inside and let cool completely.
- Beat the cream cheese, powdered erythritol, and vanilla extract until smooth. Add the cold heavy cream and whip until thick and fluffy.
- Carefully unroll the cooled cake and remove the parchment. Spread the filling evenly over the cake, leaving a small border around the edges. Roll it back up without the parchment.
- Place seam-side down and refrigerate for at least 1 hour. Dust with powdered erythritol before serving and slice with a sharp knife.
Recipe notes and tips
How do I prevent the cake from cracking?
The secret is to roll the sponge while it's still warm and flexible. Let it cool completely in its rolled shape before adding the filling. Avoid overbaking, and handle the cake gently when unrolling. Small cracks are normal and can be disguised with a dusting of powdered erythritol.
Make your own pumpkin pie spice
Don't have pumpkin pie spice? Mix 1¼ tsp ground cinnamon, ¾ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground allspice, and ¼ tsp ground cloves. This makes approximately 1 tbsp. Adjust the proportions to suit your taste.
Does this recipe contain pumpkin?
No. Despite its name, pumpkin pie spice is a blend of warming spices traditionally used in pumpkin desserts. This Swiss roll gets its autumn-inspired flavor from the spice blend rather than pumpkin purée, keeping the cake light and fluffy.
Can I use another sweetener?
Yes! Powdered erythritol works well in this recipe, but you can also use powdered xylitol or an erythritol and stevia blend. Make sure to use a finely powdered sweetener for a smooth, creamy filling, and adjust the amount according to the product's sweetness equivalence.
Keep in mind that xylitol contains some net carbs and is highly toxic to dogs, so always store it safely away from pets.
For more information, check out our low carb sweeteners guide.
Can I make this ahead?
Absolutely! Prepare the Swiss roll up to a day in advance and refrigerate it, covered, until ready to serve. Dust with powdered erythritol just before serving for the prettiest finish.
Storage
Store the Swiss roll covered in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for about 10 minutes before serving.
