Keto Pumpkin Cake Recipe

#coconutflour #nutfree
Pumpkin spice season is upon us! First day of fall this week means delicious keto pumpkin spice Swiss roll recipe!! This cake is so light and soft paired with a creamy pumpkin mousse filling, yummy 😋 💗

Ingredients, blog link and macros below!!!!

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Emersion Blender –
Mixing bowls-
Silicon spatulas-
Silicon whisks-
Scale –
Mini Offset Spatula –

Granular monkfruit-
Lakanto powdered monkfruit-
Anthony’s powdered monkfruit –
Coconut Flour –
Xanthan Gum –
Splenda Allulose –
It’s Just Allulose –

(As an Amazon Associate I earn from qualifying purchases)

Pumpkin Roll Ingredients:
5 Room temperature egg whites
48 g Granular Monkfruit Sweetener (1/4 Cup)
5 Room temperature egg yolks
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)
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)
4 oz. Heavy cream
2 oz. Pumpkin puree
30 g Powdered sweetener
1/2 tsp. Cinnamon
1/2 tsp. Vanilla extract

Icing Drizzle: optional
60 g Powdered Sweetener (1/2 Cup)
4 tsp. Alternative milk or heavy cream
1/8 tsp. 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

Blog Link to Full Recipe: l

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