You can enjoy a tasty Keto Pumpkin Roll to satisfy your fall cravings without going against your low-carb lifestyle. With this recipe, you can make a delicious dessert that has pumpkin, spices, and a creamy filling.
Ingredients: 4 large eggs. 1/2 cup pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/2 cup erythritol or preferred low-carb sweetener. 1 tsp baking powder. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 8 oz cream cheese, softened. 1/2 cup powdered erythritol or preferred low-carb sweetener. 1/2 cup heavy cream.
Instructions: Warm the oven up to 175F 350C. Beat eggs in a bowl until they get foamy. Together with the salt and pumpkin pie spice, add the almond flour, coconut flour, erythritol, baking powder, and pumpkin puree. Mix everything together well. Peel off the parchment paper from a baking sheet and spread the batter out. Put the cake in the oven for 12 to 15 minutes, or until it's set and a little golden. Take it out of the oven and let it cool down for a while. Cream cheese should be beat in a different bowl until it's smooth. Add heavy cream and erythritol powder and mix until smooth. Spread the cream cheese mixture out on top of the cake that has already cooled. To make a log, carefully roll the cake from one end to the other. Put the roll in the fridge for at least an hour after wrapping it in parchment paper. Cut it up and serve it cold. Have fun!
Kehidupan Adalah Sesuatu Yang Indah
andulkaphoto
areudirty
izzy806
stormborns
romaincrisis