Tracey Rollison October 9, 2014Cookbooks, Dessert Recipes, , Low-Carb Gluten-Free Holiday Entertaining, Low-Carb Halloween, Recipes8 Comments854 Views
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Gluten-Free & Low-Carb Recipe From CarbSmart Low-Carb & Gluten-Free Holiday Entertaining
The first time I tasted these rolls, I was cycling with my newish-husband through the gorgeous orange and red hills at the Parke County Covered Bridge Festival of Parke County Indiana–I say “of” because the festival is the entire county; bikes are faster because traffic backs up way out in the middle of nowhere as people come to see the county’s 30+ covered bridges at the peak of fall color.
Probably 10 minutes by car from the nearest hamlet, a woman set up a yard sale in front of her farmhouse and was allowing people to sample her pumpkin rolls. I saw people leaving with several rolls each, and her husband hustling back into their freezer as people requested them. They are so wonderful, and have become a tradition all over the Midwest!
Of course, she wouldn’t give me her recipe, but she did give me a general idea of how to make them. I worked to recreate it, and with my low-carb recipe, now it’s on our holiday table. And at tailgate parties. And sometimes just because. This is a FREE recipe from cookbook.
Parke County Pumpkin-Cream Cheese Roll Recipe
The first time I tasted these rolls, I was cycling with my newish-husband through the gorgeous orange and red hills at the Parke County Covered Bridge Festival of Parke County Indiana–I say “of” because the festival is the entire county; bikes are faster because traffic backs up way out in the middle of nowhere as people come to see the county’s 30+ covered bridges at the peak of fall color. Probably 10 minutes by car from the nearest hamlet, a woman set up a yard sale in front of her farmhouse and was allowing people to sample her pumpkin rolls. I saw people leaving with several rolls each, and her husband hustling back into their freezer as people requested them. They are so wonderful, and have become a tradition all over the Midwest! Of course, she wouldn’t give me her recipe, but she did give me a general idea of how to make them. I worked to recreate it, and now, with my low-carb recipe, it’s on our holiday table. And at tailgate parties. And sometimes just because.
- Author: Tracey Rollison
- Prep Time: 1 hour 45 mins
- Cook Time: 30 mins
- Total Time: 2 hours 15 mins
- Yield: 18 1x
- Category: Dessert
- Cuisine: Low-Carb, Gluten-Free
Ingredients
Units Scale
- Roll Ingredients
- Coconut oil or grass-fed butter for greasing pan
- 6 pastured eggs, room temperature, separated
- 1/2 teaspoon cream of tartar
- 6 ounces cream cheese, softened
- 1/2 cup canned pumpkin (NOT pie filling!)
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Equivalent of 1 1/4 cup of sugar in stevia/erythritol blend
- Vanilla whey protein powder, to line the linen cloth
- Filling Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- Equivalent of 1/2 cup sugar in stevia/erythritol blend
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300° F.
- Line a jelly roll pan with parchment paper and then wipe down with a bit of coconut oil or butter using the corner of a piece of paper towel.
- In a stand mixer or blender, whip the egg whites with the cream of tartar to the stiff peak stage, about 5 minutes.
- While that’s happening, in a separate bowl, combine the egg yolks, cream cheese, pumpkin, spices, and vanilla extract. You can use a hand blender for this because most of us don’t have two blenders, and because if the cream cheese is truly room temperature, it will be very soft.
- Using a rubber spatula, fold the whites into the yolk mixture until they are combined.
- Bake 30 minutes. Pull it out of the oven, put it on a wire rack and let it cool for 20 minutes. Roll the cake into a linen towel sprinkled with whey protein powder. Let it stand for 1 hour, during which time you can finish softening the butter and cream cheese for the filling.
- Use your blender to combine the filling ingredients, just at the end of the cooling hour.
- Unroll the cake and spread the mixed filling. Re-roll, without the linen! Now wrap it in waxed paper, and then foil, and refrigerate it 2-3 hours before serving. You can refrigerate this for 2-3 days, and it also freezes well.
Notes
Be sure to bring everything to room temperature. It won’t mix properly if it’s colder.
Also, make sure that you’re using block cream cheese, not the tubs. There’s too much air in the whipped tubs, as well as additives.
Nutrition
- Serving Size: 1 slice
- Calories: 151
- Sugar: 0 g
- Sodium: 106 mg
- Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: trace
- Protein: 4 g
- Cholesterol: 109 g
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8 comments
sandy
October 16, 2014 at 9:48 am
This sounds so good! I’m new to the low carb diet and am dying with all the pumpkin bread/muffin items going around my office this time of year (which are not low carb)! Can you substitute the Vanilla whey protein powder with something else? It sounds relish, but I don’t have it and am not sure what else I would use it for….although i do see myself making this more than once…. 🙂
Reply
Maria
October 16, 2014 at 4:56 pm
This looks really good but in the instructions you simply say bake 30 minutes. Do we spread the batter on the jelly pan and how thick? Sorry to ask but I never made a rolled cake before. Thanks!
Reply
Tracey Rollison
October 16, 2014 at 6:59 pm
Yes, sorry! You do spread it on, using up all the batter. Jelly roll pans are a standard size, so just spread it all on there and try to keep it an even thickness. If you have a cake decorating spatula, that really helps to keep it even.
Good luck and enjoy!
Reply
Tracey Rollison
October 16, 2014 at 6:55 pm
The function is to keep the roll from sticking to the cloth. You could use arrowroot powder. You won’t be using a lot, in any case. The usual recipes use wheat flour, but I made this both low-carb and gluten-free. Coconut flour could also work.
Vanilla whey protein powder is very useful, if you can get it. I use it with butter and nut flour to make pie crusts that taste a lot like graham cracker crusts. I also sometimes use it in my morning shakes, if I feel like I need a little protein boost. But that’s a recipe for another day. 🙂
Reply
Kristine
October 19, 2014 at 4:19 pm
I have this baking in the oven now. You don’t say when to add the stevia blend to the batter, whether into the egg whites or egg yolk/cream cheese. I mixed it in with the yolks. We’ll see how it turns out!
Reply
November 24, 2014 at 2:00 pm
Sorry I didn’t see this until now. The stevia blend goes in with the filling ingredients–it’s listed in the ingredients under Filling Ingredients, so everything under that is filling.
Reply
Heidi
November 23, 2014 at 8:51 am
Am I reading this correctly and there is no nut flour at all in this receipe?
Reply
November 24, 2014 at 1:58 pm
Yes, there is no nut flour. The photo in the article was actually a picture taken by editor Marcy Guyer’s husband Jeff after she made the recipe.
Reply
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