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Packed with the flavors of fall, and filled with a creamy cream cheese filling it’s a spongy keto pumpkin roll that is sure to please.
In a large bowl, combine the sifted almond flour, coconut flour, baking powder, baking soda, xanthan gum, salt, and spices. Set aside.
Step 1
Preheat oven to 350 degrees.
In a medium-sized bowl whisk the eggs yolks, pumpkin puree, vanilla extract, and cooled melted butter. Then fold in the 1/4 cup of water until fully combined. Set aside.
In a medium-sized bowl using an electric mixer whisk together the egg whites, cream of tartar until frothy.