As the golden harvest moon rises and the air turns crisp, there's no better time to bring a taste of pumpkin to your table. This low-carb pumpkin roll marries the comforting flavors of fall with a mindful approach to our diets, inspired by age-old traditions of Midwestern baking. Passed down through generations, this recipe keeps our loved ones close as we create new memories around the table. Whether you’re looking to indulge without the guilt or simply adore the rich taste of pumpkin, this roll is a delightful treat.

This pumpkin roll pairs beautifully with a hot cup of herbal tea or a robust coffee, perfect for a cozy afternoon chat with friends or family. Consider serving it alongside a salad of mixed greens with a tangy vinaigrette, which complements the sweet and spiced flavors of the roll. For a truly festive gathering, add a plate of assorted nuts and a selection of cheeses to complete the experience.

Servings: 8 servings

3/4 cup almond flour
1/4 cup coconut flour
3/4 cup granulated erythritol
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup powdered erythritol
1 teaspoon vanilla extract
1/4 cup heavy cream

Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.

In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, pumpkin pie spice, cinnamon, and salt.

In a separate bowl, beat the eggs with canned pumpkin puree and vanilla extract until well mixed.

Gently fold the dry ingredients into the wet ingredients until smooth.

Spread the batter evenly onto the prepared pan and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Once baked, carefully remove the cake from the pan using the parchment paper and roll it gently from the short end, allowing it to cool completely rolled.

While the cake is cooling, prepare the frosting by beating together softened cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth.

Unroll the cooled cake gently and spread the cream cheese frosting evenly over the entire cake.

Re-roll the cake carefully, wrap it tightly in plastic wrap, and refrigerate for at least 1-2 hours before serving.

Slice and enjoy the roll chilled or at room temperature.

For a nut-free option, replace the almond flour with sunflower seed flour. If you prefer a spicier kick, add a pinch of ground ginger or nutmeg to the batter. You can also experiment with different sweeteners that suit your taste and dietary needs, such as xylitol or stevia. To add a touch of zest, include some finely grated orange or lemon zest into the cream cheese filling for a refreshing twist.

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