Cocktail Recipes, Spirits, and Local Bars

Can’t Get Enough Pumpkin? Now You Can Have It With Your Eggs, Too

Can’t Get Enough Pumpkin? Now You Can Have It With Your Eggs, Too

If pumpkin spice lattes, pumpkin pie, and pumpkin carvings aren’t enough, you can now eat your eggs out of a pumpkin, too

Fill your pumpkins with eggs for a wonderfully seasonal brunch dish.

Pumpkin season is officially here, and there’s genuinely no way of escaping it. From the pumpkin spice lattes in every coffee shop, to the pumpkin-carving competitions that will be taking place up until Halloween, to the sweet, comforting pumpkin pie that we crave on every rainy day, it’s not an exaggeration to say that pumpkins are literally everywhere at this time of year. But in case you want more of them in your life, especially of the edible variety, then we’ve found another way for you to devour these sweet vegetables while they’re in season.

We know how to sneak pumpkin into every sweet dish we eat at brunch: Whether it’s pancakes, waffles, or French toast, pumpkin and pumpkin spice flavors go perfectly with those sugary, comforting brunch dishes. But when you move over to the savory side of breakfast food, squeezing pumpkin into your menu can be more challenging. Luckily, we’ve found the best solution: Baby pumpkins stuffed full of sausage, eggs, bread, and herbs.

These baked pumpkin pots are easy to make: Simply hollow out the center, throw in all the ingredients, and bake in the oven before topping with an egg, and baking for a while longer. This lack of hassle is ideal for lazy weekend mornings, and not only are they easy to make (and they taste amazing), but serving brunch in a pumpkin definitely qualifies for the most adorable start to the day. We absolutely love dishes that double as table decoration, a filling, satisfying meal, and another excuse to eat extra pumpkin in this beautiful fall season.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


Keto Pumpkin Swiss Roll Recipe

In a large bowl add eggs brown Swerve, granular Swerve, and mix with a handheld mixer for about a minute until eggs are fluffy. Mix in pumpkin puree and caramel syrup.

Add dry ingredients to pumpkin puree mixture and mix on low until combined. The batter should be easy to spread but not runny.

Spread batter evenly over the parchment paper (you should get about a 9x12 rectangle shape from the batter). Bake for 15 minutes.

Remove from the oven. Set aside for 15 minutes to cool.

While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, syrup, and swerve confectioners in a medium-size bowl and mix with mixer until you reach a peak texture. Let sit for a few minutes to reach room temperature so the cream cheese can spread easily over the cake.

Place the parchment paper with Swiss Roll on the counter and spread cream cheese filling over the cake covering completely.

Now you will start rolling the cake from one end pulling the parchment paper off the cake as you roll. Re-cover swiss roll in Saran wrap to keep the roll tight.

Refrigerate Swiss roll covered for 4 hours or until completely cooled. If making ahead of time, you can cover swiss roll and freeze up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.

Garnish with Swerve Confectioner and serve. Enjoy!

Nutrition Information

Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving: 273 Calories | 25g Fat | 17 Total Carbs | 2 Fiber | 10g Sugar Alcohol | 6g Protein | 5g Net Carbs

Looking for a delicious keto dessert?

This pumpkin Swiss roll is to die for! This dessert gives you the taste of a pumpkin pie but in a cake form. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at just 5 net carbs per serving, so you&rsquoll be able to enjoy this low-carb treat while still sticking to your keto diet!

Don&rsquot worry, this may look fancy and complicated, but it&rsquos super easy to make!

You can also make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.


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