Keto Pumpkin Swiss Roll

Pumpkin spice season is upon us with the first day of fall this week. So out comes the delicious pumpkin dessert recipes!! This Pumpkin Swiss roll cake is so soft and light, filled with a creamy pumpkin mousse, it is the perfect fall dessert. Especially at only 2.4 g Net carbs for a slice!!

This swiss roll recipe is one taken straight out of my pastry text book from college. This recipe is made using the separated egg sponge method. This is where you separate the eggs and whip both the egg whites and yolks with equal amounts of sugar. The egg yolks until thick and pale, the egg whites until stiff and glossy peaks. I used granular monkfruit/erythritol for the sugar in this recipe. You can also use allulose but it makes the cake even more soft which makes it hard to roll without breaking apart. It also isn't as sweet in the same quantity as the granular monkfruit. So if you like less sweet keto desserts try the allulose, you can just cut the sponge cake into strips and layer it with the mousse and it would be delicious.

I obviously turned this swiss roll recipe into a pumpkin swiss roll, so you are going to need pumpkin puree. There is a difference between pumpkin pie filling and pumpkin puree. Just make sure the only ingredient in the can you buy is pumpkin.

The only other ingredient in the swiss roll recipe was cake flour. I figured out the perfect ratio to get a super soft keto sponge cake, with only 3 ingredients. I prefer unflavored Isopure whey protein isolate for the protein powder. I'm sure other brands will work though, I would just make sure there aren't too many other added ingredients. I'm sure a vanilla or caramel whey protein isolate would be good too but they have added sweeteners so I would cut back on the amount of sweetener you use. Then just a tiny bit of coconut flour and xanthan gum to give some structure.

For the filling I made a pumpkin mousse but you can fill this with a keto cream cheese frosting also. The mousse was cream cheese, pumpkin puree, powdered sweetener, cinnamon, vanilla extract and whipped cream. The filling added 10 g of net carbs to the cake so a cream cheese frosting, of only cream cheese, butter, vanilla extract and sweetener would be less. But I wanted some more pumpkin in my dessert so I chose a pumpkin mousse. Keto cream cheese frosting recipe here - https://www.ketoupgrade.info/post/keto-carrot-cake-cupcakes-with-keto-cream-cheese-icing

The pan I used was a Wilton baking pan that was 15.25 x 10.25, anything close would work. I lined it with parchment paper on the bottom and up the sides, spraying the pan lightly to help the parchment stick. If you are using a bigger pan make sure to grease any sides well with spray. I also sprayed the parchment so the cake would release easily as I rolled. I spread the cake batter very evenly in the pan because it doesn't move or spread while baking. Once baked I let it cool until I could handle the pan then moved the cake off the pan onto a cooling rack. Only let the cake sit and cool for 10 minutes before filling. If you wait too long, like I did, you will get some cracking in the roll. It will still taste delicious, just not look perfect. If any of the cake is not on parchment make sure to release the cake with a spatula or knife away from the pan before sliding it onto the cooling rack.

The rolling process is hard to explain in text, and I'm no writer which is why I started a YouTube channel where I have longer videos that are very instructional. If you watch the video the cake should come out perfect. Here is some pictures to kind of show the rolling process.

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I topped my keto pumpkin roll with a little icing drizzle. You can also just dust with some powdered sweetener. Or just leave it plain, because it does look pretty. Either way it will taste amazing, so soft and airy cake with a creamy filling.

Pumpkin Roll Recipe:

5 Room temperature egg whites

48 g Granular Monkfruit Sweetener (1/4 Cup)

5 Room temperature egg yolks (Large)

48 g Granular Monkfruit Sweetener (1/4 Cup)

1 tsp. Vanilla extract

122 g Pumpkin puree (1/2 Cup)

38 g Unflavored whey protein isolate (isopure is my favorite brand) (approximately 1/2 cup scooped directly out of the container then leveled off)

15 g Coconut Flour (2 Tbs.)

1/2 tsp. Xanthan Gum

Pinch of salt

2 1/4 tsp. Pumpkin spice (or 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. clove, 1/8 tsp. nutmeg)

Pumpkin Mousse Filling:

4 oz. Cream cheese (softened) (1/2 Cup)

4 oz. Heavy cream (1/2 Cup)

2 oz. Pumpkin puree (1/4 Cup)

30 g Powdered sweetener (sifted) (1/4 Cup)

1/2 tsp. Cinnamon

1/2 tsp. Vanilla extract

Instructions:

1. Pull out eggs and cream cheese, preheat oven to 400 degrees and line a cookie sheet, all the way up the sides is best, with parchment paper (similar size around 15x10 inches) coat the parchment paper with non stick spray and any sides that aren't covered by parchment with spray, set aside

2. Measure, sift and whisk the dry ingredients together in a small bowl and measure the pumpkin puree and vanilla extract, have everything ready because mixing goes fast

3. Separate the eggs into 2 medium size bowls and have sweetener ready in two small bowls

4. Beat egg whites until foamy then sprinkle in 48 g of sweetener gradually while whisking until stiff glossy peaks form, set aside

5. Beat egg yolks and gradually add the 48 g of sweetener, beat until it is thick and pale in color, beat in pumpkin puree and vanilla extract, then with a wide spatula mix the dry ingredient into the egg yolk mixture until fully combined

6. Fold in egg whites 1/3 at a time being more gentle with the last third to keep as much air in the batter as possible

7. Spread out evenly onto the parchment lined baking sheet with an offset spatula

8. Bake for 8-10 minutes, turning halfway threw. While cake is baking get the filling ingredients measured out

9. Place cake on a baking rack to cool for a few minutes then make sure cake isn't stuck anywhere where you might not have parchment and slide the cake off the pan onto a cooling rack

10. Whip the heavy cream with the powdered sweetener until stiff peaks, set aside

11. Beat cream cheese until light and fluffy, add pumpkin puree and vanilla extract

12. Fold whipped cream into the cream cheese mixture

13. Once the cake is no longer hot, about 10 minutes, spread the filling over the sponge cake, leaving an inch at the end bare, if you wait too long the cake may crack

14. Using the parchment paper, slowly roll the cake putting a little pressure to get a nice swirl until the end, keeping the end of the cake on the bottom, with the parchment paper over the cake use your hands, a ruler or dowel to tighten the parchment paper around the cake

15. Refrigerate in parchment paper for 1 hour before slicing and serving

Icing Drizzle (optional)

60 g Powdered Sweetener

4 tsp. Alternative milk or heavy cream

1/8 tsp. Ground Cinnamon

Macros 1/10th

127 Calories

9.3 g Fat

3.4 g Total Carbs

1 g Fiber

2.4 g Net Carbs

7.8 g Protein