keto pumpkin roll cake
Recipe by: @keto.risa
| prep time | bake time | keto-friendly | difficulty level |
|---|---|---|---|
| 60 mins | 20 mins | yes | medium |
Just roll with it! Looking for a unique pumpkin recipe this fall? Check out this keto pumpkin roll recipe by @keto.risa using the @scottyseveryday Cupcake + Cake mix! It's the perfect fall recipe—keto and all!
ingredients:
- 1 pack of Scotty's Everyday Cupcake + Cake Mix
- 3 large eggs
- 1/2 cup of pumpkin purée
- Pumpkin spice extract
- 8oz of whipped cream cheese
- 1/2 cup of granulated monk fruit sweetener
- 2tbsp of softened butter
- A few drops of maple extract
instructions
- Preheat the oven to 350F degrees
- Follow the instructions on the package but replace water with 1/2 cup of pumpkin purée and vanilla extract with pumpkin spice extract
- Place parchment paper on a rectangular baking pan and pour batter over
- Bake for 20 minutes at 350 degrees
- Cool for 10 minutes out of the oven
- While it’s still warm, roll cake up and cool for another 30 min
- For filling, mix together whipped cream cheese with half cup of granulated monk fruit sweetener, 2tbsp of softened butter and few drops of maple extract
- Roll out your cake, spread the filling snd roll them up again
- Stick it in the fridge for an hour and it’s ready!
