Enjoy the warm flavors of gingerbread and pumpkin in this keto-friendly dessert. Perfect for holiday gatherings or any time you're craving a delicious treat without the guilt.
Ingredients: 4 large eggs. 1/2 cup pumpkin puree. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup powdered erythritol. 1 tsp baking powder. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. Pinch of salt. 1/2 cup cream cheese, softened. 2 tbsp butter, softened. 1/4 cup powdered erythritol. 1/2 tsp vanilla extract.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Beat the eggs and pumpkin puree together in a bowl until they are well mixed. Blend together almond flour, coconut flour, erythritol powder, baking powder, salt, and spices. Mix until it's smooth. Spread the batter out evenly on the baking sheet that has been prepared. Bake for 12 to 15 minutes, or until set and a little golden. Softened cream cheese, butter, powdered erythritol, and vanilla extract should be mixed until smooth while the cake is baking. Remove the cake from the oven and let it cool down a bit when it's done. Place the cake on a clean kitchen towel that has erythritol powder on it. Start rolling the cake carefully from one short end. Use the towel to help you roll it up tight. Let the rolled cake cool all the way down. Take the cake out of the package and spread the cream cheese filling out evenly on top. Carefully roll the cake back up without the towel. Put the rolled cake in the fridge for at least an hour before cutting it up and serving it.
Prep Time: 20 minutes
Cook Time: 15 minutes
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