Parke County Pumpkin-Cream Cheese Roll Low-Carb Recipe

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by

Andre Broussard, D.C.
in ,

Parke County Pumpkin-Cream Cheese Roll Low-Carb Recipe From CarbSmart Low-Carb & Gluten-Free Holiday Entertaining Cookbook

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 CarbSmart Low-Carb & Gluten-Free Holiday Entertaining cookbook.

Ingredients

  • Roll Ingredients
  • Coconut oil or grass-fed butter for greasing pan
  • 6 pastured eggs, room temperature, separated
  • ½ teaspoon cream of tartar
  • 6 ounces cream cheese, softened
  • ½ cup canned pumpkin (NOT pie filling!)
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • Equivalent of 1¼ cup of sugar in stevia/erythritol blend
  • Vanilla whey protein powder, to line the linen cloth
  • Filling Ingredients
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • Equivalent of ½ cup sugar in stevia/erythritol blend
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 300° F.
  2. 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.
  3. In a stand mixer or blender, whip the egg whites with the cream of tartar to the stiff peak stage, about 5 minutes.
  4. 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.
  5. Using a rubber spatula, fold the whites into the yolk mixture until they are combined.
  6. 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.
  7. Use your blender to combine the filling ingredients, just at the end of the cooling hour.
  8. 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.
Recipe Source