Tomato Squash Rolls – Wholesome Yum

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this Keto Pumpkin Rolls Recipe The perfect dessert to enjoy all fall!like Keto Apple Pieit looks It’s like spending hours in the kitchen – but it Actually It’s easy to make with the right ingredients and techniques.Check out how to make this low-carb keto pumpkin cake roll below, along with tips to help it turn out perfectly every time. (or if you don’t want to fuss with rolling up the cake, do These Healthy Pumpkin Bars Instead, the taste is similar, minus the rolling. )

Ingredients and Substitutes

This section explains how to choose the best toppings for keto squash cream cheese rolls, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

Keto Pumpkin Cake:

• Wholesome Yum Almond Flour – Super finely milled to rival all-purpose flour, it’s hard to believe it makes really delicious almond flour pumpkin rolls. I only recommend this because others have coarser pieces that will bake the cake too “wet” and make the end result gritty. No substitute, sorry.
• Wholesome Yum Coconut Flour – Helps absorb the moisture from the pumpkin for the perfect cake-like texture (and keeps the pumpkin roll gluten-free). If you need to replace the coconut flour, the correct ratio is about 3/4 cup of almond flour to replace it, but as a result you’ll have more batter, so you’ll end up with a bigger roll that requires more filling .
• baking powder – Let the cake rise and prevent it from getting too thick. Don’t confuse this with baking soda, it’s different.
• Xanthan Gum – Since this Keto Pumpkin Roll is gluten-free, this ingredient helps the cake bend into a roll without cracking. Other gum may work, but don’t omit it completely or the cake won’t roll.
• sea ​​salt – Balanced sweetness.
• Besti Monk Fruit Allulose Blend – Measures and tastes like sugar, giving this dessert the perfect sweetness – all with 0 net carbs!You may be able to use other sugar substitutesuch as other monk fruit or stevia sweetener blends (use Sweetener Conversion Chart here), but the end result will be drier.
• pumpkin spice – A rich blend of cinnamon, nutmeg, ginger, cloves and allspice.You can get store-bought varieties or crafting Homemade Pumpkin Pie Spice in minutes!
• Egg – Use whole large eggs.I have not tested this recipe with substitutes such as flax eggsso not sure if this is possible.
• pumpkin puree – Use pure pumpkin puree. Avoid pumpkin pie fillings, which contain added sugar.
• vanilla extract – Use good quality herbs for the best flavor.

Cream Cheese Filling:

• unsalted butter – I prefer grass-fed butter for the best flavor, but any unsalted variety will do.
• cream cheese -Pure cream cheese makes the best keto pumpkin roll filling! Make sure it’s softened at room temperature.
• Besti Luo Han Guo Powder Allulose Blend – A powdered version of this sweetener blends seamlessly into fillings—no gritty texture or aftertaste. Most other powdered sweeteners don’t dissolve well and crystallize when stored, resulting in a grainy texture, so I wouldn’t recommend using this instead.
• vanilla extract

How to Make Tomato Squash Rolls

This section shows how to make keto pumpkin cake rolls, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Mix dry ingredients. In a large bowl, combine almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
2. Mix wet ingredients. In a small bowl, whisk together eggs, squash, and vanilla.

3. combine. Mix together wet and dry ingredients until fully combined.
4. bake. Transfer the batter to roasting pan Line with parchment paper and spray with cooking spray. Bake until the tomato squash cake springs back to the touch and a toothpick inserted comes out clean. Cool for 10 minutes.

5. roll. While the cake is still hot, roll it from the short side (without filling) into a tight roll. Cool for another 30 minutes.
6. Make frosting. While the cake is cooling, Make the cream cheese frosting according to the instructions hereusing the ingredients in the written recipe below.

7. Frost. Gently unfold the cake and frost the top, leaving a 1-inch gap around the edges.
8. Scroll again. Carefully roll the cake again to prevent the filling from spilling.

7. Cool completely. Let cake cool to room temperature.
8. piece. Once it’s at room temperature, you can lightly slice the tomato squash roll with a sharp serrated knife.

Tips for the Best Keto Pumpkin Cake Rolls

Avoid the common keto roll trap with these tips!

• Don’t skip xanthan gum. This is the key ingredient that helps the cake stay elastic enough to roll.
• Avoid overbaking. Baking too long increases the chance of cracking, so watch carefully for doneness.
• Note the cooling time. If you try to roll the almond flour pumpkin cake after it has cooled completely, it will get too hard and cracked. When it has cooled for 10 minutes, you need to roll it out first, then let it cool in the rolled state for 30 minutes, unfold to frost, and finally roll it again.
• Refrigerated is easier to slice. You can slice the rolls at room temperature, but if you’re having trouble, chill in the refrigerator before slicing.

Storage Instructions

• Shop: Keep this Tomato Squash Swiss Roll in the fridge for 3-4 days.
• freeze: Wrap the roll tightly with plastic wrap, then cover with foil to prevent freezer burn. Keeps in the refrigerator for up to 2-3 months. (You can also freeze individually wrapped slices if you prefer.) Thaw in the refrigerator overnight before serving.

More Keto Squash Recipes

Low Carb Pumpkin Desserts great taste! Next try these pumpkin treats:

Tomato Pumpkin Rolls

This Keto Pumpkin Rolls recipe is the best dessert for fall! A sweet, moist keto pumpkin cake stuffed with a creamy filling, all with 3.2 grams of net carbs.

Prepare: 10 minute

chef: 30 minute

Cooldown and Cooldown Time 1 Hour 30 minute

All: 40 minute

Serving Size: 10 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Keto Pumpkin Cake:

1. Preheat oven to 350°F (177°C).

2. In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, sea salt, besti sweetener, and pumpkin pie spice.

3. In a small bowl, whisk eggs, pumpkin puree and vanilla.

4. Mix wet ingredients into dry ingredients until fully combined.

5. line one 9×13-inch pan and parchment And spray the paper with cooking spray. Spread the cake batter evenly over the entire cookie sheet.

6. Bake for 10-13 minutes, until the cake springs back to the touch and a toothpick inserted in the center of the cake comes out clean.set aside to cool 10 minutes (It still feels warm to the touch).

Roll up:

1. Using the short side of the parchment paper, roll the cake into a tight roll before cooling 30 minutes.

assembly:

1. Once the cake has cooled completely, gently unfold the cake so that it does not break. Spread the filling on the cake, leaving a 1-inch gap around the edges.

2. Using parchment paper, roll the cake up, keeping it tight, but not so tight that it splits and the filling overflows the sides.Refrigerate at least 1 hourpreferably overnight before slicing.

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recipe notes

Serving Size: 1 slice or (1/10 of the recipe)

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 214

fat 18 grams

protein 6.9 grams

total carbohydrates 7.3 grams

net carbs 4.4 grams

fiber 2.9 grams

sugar 2.1g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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