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Keto Pumpkin Pecan Caramel Rolls

nikisimone
2 hours ago
7 min read

Fall is the perfect time to make these pumpkin pecan caramel rolls. They are soft, fluffy, and finished with a light whipped caramel topping. Each roll has just 2 g net carbs, making this low-carb keto dessert a delicious choice for parties and family gatherings.



This dessert combines elements of my cinnamon roll and caramel sauce recipes to create something entirely new. It is also a great example of how the techniques explained in my videos can help you adapt a recipe and make it your own.


There are several things you can do to customize this recipe that will upgrade it even more. The first is to roast the pecans in a 350°F oven for about 10 minutes. Roasting draws out moisture, enhances the rich buttery flavor, and creates a crisp, crunchy texture in pecans. The second upgrade is to create your own pumpkin spice. I don't care for nutmeg, which is typically one of the ingredients in store bought pumpkin spice. Instead, you can create your own unique blend by combining the flavors of fall, such as ground cinnamon, ginger, nutmeg, clove, and allspice, to make a flavor that you truly enjoy. And last, while my homemade whipped caramel sauce is delicious, you can also create a cream cheese frosting or another favorite icing to top these pumpkin rolls.


These rolls definitely benefit from proofing, but I’ve baked them when they were just touching and they still turned out delicious. Baking them right away would likely work well too. Keto baked goods usually need a warmer environment to proof. In my dehydrator at 105°F, they took about 50 minutes. Alternatively, place a heating pad under the pan or set the pan near an oven preheated to 375°F.





French Rolling pin - https://amzn.to/4gYWkfJ

Wilton 9x13 Pan- https://amzn.to/4ecH3nV

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg

Mini Offset Spatula - https://amzn.to/3e4i09O

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Hand Mixer I love - https://amzn.to/3PvULFu

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Digital Thermometer- https://amzn.to/3VUbSVj

Food Dehydrator- https://amzn.to/3Tz5Jwj

Parchment Sheets- https://amzn.to/3U5kGbg

Cooling Racks - https://amzn.to/3St6u8T

Kitchen Rulers- https://amzn.to/49x2LSo

Silicon Baking Mat- https://amzn.to/4nA1637


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Durelife golden monkfruit/erythritol - https://amzn.to/3LMS7eY

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Lakanto golden monkfruit/erythritol sweetener- https://amzn.to/2ShMYTj

Lakanto Monkfruit/erythritol brown sweetener- https://amzn.to/4kHbt4Q

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE

NOW Beef Gelatin- https://amzn.to/44VWpL2

Active Dry Yeast - https://amzn.to/3Fsn0iL

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Liquid Stevia - https://amzn.to/3nGEReD

Caramel Extract- https://amzn.to/3L6YkFp


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


The easiest way to make this recipe is to begin with making the caramel sauce that needs to be completely chilled before whipping into a fluffy topping.


Caramel Sauce


Ingredients

160g (1 cup) Allulose

2 Tbs. Water

5 oz (1/2 cup plus 2 Tbs.) Heavy Cream

28g (2 Tbs.) Salted Butter, at room temperature

1 tsp. Vanilla Extract

Liquid Stevia, optional, to taste


Instructions

  1. Combine the allulose and water in a medium saucepan.

  2. Heat over medium heat until the mixture begins to simmer.

  3. Continue simmering until the mixture is near 350°F, reaches a deep amber color and smells lightly caramelized. Watch it closely, because allulose can darken quickly.

  4. Remove the pan from the heat. Carefully stir in the butter, heavy cream, and vanilla extract. The mixture will bubble vigorously; continue stirring until smooth.

  5. Pour the sauce into a heatproof container. Cool to room temperature, then refrigerate until completely chilled. Sweeten with stevia once completely chilled as the sweetness will lessen once cold.


Pumpkin Pecan Rolls


Dough Ingredients:

96 g (1/2 Cup) Erythritol Sweetener (I use Lakanto Monkfruit Brown Sugar Sweetener, packable variety)

200 g (about 4) Large Eggs, at room temperature

6 oz. (3/4 cup) Pumpkin Purée

2 oz. (1/4 Cup) So Delicious Unsweetened Coconut Milk, heated to 100–110°F to bloom yeast

1 tsp. Inulin Powder

2 1/4 tsp. Yeast

112 g (1 Stick) Salted Butter, melted

60 g (1 Cup) Bamboo Fiber

110 g (1 1/4 Cup plus 2 Tbs.) Whey Protein Isolate

15 g (2 Tbs.) Coconut Flour

12 g (1 Tbs. plus 1/4 tsp.) Xanthan Gum

30 g (3 Tbs.) Beef Gelatin

1 tsp. Baking Powder


Ingredients for filling:

42 g (3 Tbs.) Salted Butter, at room temperature

62 g (1/3 Cup packed) Lakanto Monkfruit Brown Sugar Sweetener, packable variety (or any erythritol sweetener)

1 tsp. Cinnamon

1 1/2 tsp. Pumpkin Spice

1/2 tsp. Caramel Extract


84 g (3/4 cup) chopped pecans, divided: 1/2 cup for the inside and 1/4 cup for topping


Prepare the filling: In a small bowl, stir together the butter, brown sugar sweetener, cinnamon, pumpkin spice, and caramel extract until evenly combined. Set the pecans aside.


Assembly and Baking:

  1. Lightly spray the bottom and sides of a 9 × 13-inch baking pan with oil, then line the bottom with parchment paper

  2. Pull out the eggs to come to room temperature and measure out the pumpkin puree

  3. Bloom the yeast: Stir the inulin and yeast into the warm coconut milk, then set aside until foamy.

  4. In a medium bowl, sift together the bamboo fiber, whey protein isolate, coconut flour, xanthan gum, beef gelatin, and baking powder. Whisk thoroughly to distribute the xanthan gum and prevent clumps.

  5. In a stand mixer fitted with the whisk attachment, whisk the erythritol sweetener and eggs on medium speed until the sweetener is mostly dissolved, about 1 minute. Add the melted butter and mix just until incorporated; do not overbeat.

  6. Add the coconut milk and bloomed yeast mixture, then mix just until combined.

  7. With the mixer running, add the pumpkin purée and mix until incorporated.

  8. Add the dry ingredients. Mix on low speed until no dry patches remain. Stop the mixer, scrape down the bowl, and continue mixing at medium speed until the dough is fully combined and pulls away from the sides of the bowl.

  9. Let the dough rest briefly so the coconut flour can absorb the liquid. Meanwhile, prepare the filling as directed above.

  10. Lightly oil a 10 × 15-inch silicone baking mat. Turn the dough onto the mat, lightly oil the dough and your hands, and press it into a rough rectangle. Using an oiled rolling pin and light pressure, roll the dough into an even 10 × 15-inch rectangle.

  11. Spread the filling over the dough, leaving a 1-inch border along one long edge. If the filling is too firm to spread, microwave it for 5–10 seconds, just until softened

  12. Sprinkle 1/2 cup of the chopped pecans evenly over the filling.

  13. Using a well-oiled pizza wheel or pastry cutter, cut the dough from the short side into twelve 1.25 inch-wide strips. Each strip should measure about 10 × 1.25 inches.

  14. Roll up each strip evenly, adding more oil as needed to prevent sticking. Arrange the rolls in the prepared pan 4 x 3. If any rolls seem larger, place them around the outside of the pan.

  15. Cover the pan with a tea towel or plastic wrap and proof the rolls in a warm place for about 1 hour. I use a dehydrator set to 105°F, a warm stovetop, or a heating pad placed beneath the pan may be used. You want them to be touching and only a few gaps visible between the rolls. Do not overproof, or the rolls may collapse while baking.

  16. During the last 20 minutes of proofing, preheat the oven to 375°F.

  17. Bake for 20–24 minutes, rotating the pan halfway through, until the rolls are golden brown, firm but soft in the middle and a thermometer reads over 205°F. Remove from the oven and cool to room temperature.


Whipped Caramel Topping


  1. Place the chilled caramel sauce in a medium bowl. This step works best if the temperature of the sauce is around 40°F. If sauce is warmer, it will take longer to whip up.

  2. Using a hand mixer fitted with a whisk attachment, whip the caramel, stopping occasionally to scrape down the bowl and taste for sweetness. Add liquid stevia, if desired.

  3. Continue whipping until the caramel becomes lighter in color and reaches a spreadable consistency, about 3–4 minutes. Be careful not to overwhip. The finished topping should cling to a spatula without dripping.

  4. Spoon a dollop of whipped caramel onto each cooled roll and spread with an offset spatula. Sprinkle with the remaining 1/4 cup chopped pecans and serve. Enjoy!



Macros-1 Roll


290 Calories

24g Fat

19g Total Carbs

4g Fiber

13g Sugar Alcohol

2g Net Carbs

15g Protein





If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


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