The holidays are definitely a time to indulge in yummy desserts, but enjoying them while sticking to your dietary protocol is often a challenge. This year, it doesn’t have to be! Try this AIP & Paleo Pumpkin Roll with blood sugar controlling cinnamon for a holiday treat that will keep your loved ones happy, and won’t derail your dietary protocol. Find this, and over 40 other The Myers Way®-friendly recipes for the holidays in The Myers Way® Holiday Recipe eBook!

AIP & Paleo Pumpkin Roll

AIP & Paleo Pumpkin Roll

AIP & Paleo Pumpkin Roll
Course:
Course:

Servings

Servings:

6 servings

6 servings

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Ingredients

Ingredients

Cake
  • 2 480 cups ml pumpkin puree
  • 1/2 120 cups ml coconut milk
  • 1 14.787 tbsp ml coconut oil
  • 1/3 80 cups ml coconut flour
  • 1/4 60 cups ml tapioca starch
  • 1 14.787 tbsp ml grass-fed gelatin powder
  • 2 9.858 tsp ml cinnamon
  • 1 4.929 tsp ml ground ginger
  • 3/4 3.69675 tsp ml nutmeg
  • 1 4.929 tsp ml baking soda
Frosting
  • 1/2 120 cups ml coconut butter
  • 1/2 2.4645 tsp ml ginger
  • 1 4.929 tsp ml vanilla

Instructions

Instructions

  1. Preheat oven to 350 degrees. In large mixing bowl, combine pumpkin, coconut milk, and coconut oil. Mix in all remaining cake ingredients, except gelatin powder.
  2. Sprinkle gelatin powder in a thin layer over wet ingredients and stir in quickly so that it doesn’t clump. Allow mixture to rest for about 15 minutes for the coconut flour to absorb moisture and the gelatin to activate.
  3. Place dough onto an 18x13 parchment lined baking sheet, spread thinly (dough should be 1/8 in. thick). Bake for 18 minutes. Let cool slightly, then place in refrigerator for 30 minutes to an hour.
  4. Combine frosting ingredients. Once cake has cooled, spread on cake layer. Leave cake flat, or carefully roll into a jelly roll form.