This low carb pumpkin roll is a delicious treat that fits perfectly into a keto diet. It’s a great way to enjoy the flavors of fall without breaking your diet.

Keto Pumpkin Roll Recipe

The combination of pumpkin and cream cheese creates a tasty dessert that’s sure to satisfy your sweet tooth.

Making this pumpkin roll might seem tricky at first, but don’t worry – it’s easier than you think. With a few simple steps, you’ll have a beautiful dessert that looks like it came from a fancy bakery.

You can serve it at holiday gatherings, family dinners, or just as a special treat for yourself. The recipe uses almond flour and coconut flour instead of regular wheat flour, which helps keep the carb count low.

The monk fruit-allulose blend gives it sweetness without adding sugar. These ingredients make the pumpkin roll a good choice for people watching their blood sugar or trying to lose weight on a low-carb diet.

👍 Why You’ll Love This Recipe

Fall Flavor Favorite: This recipe brings the cozy taste of autumn right to your plate. The pumpkin and spices give you that warm, comforting flavor that everyone loves about fall.

Keto-Friendly Treat: If you’re following a keto diet, you know how hard it can be to find desserts that fit your plan. This pumpkin roll solves that problem. It’s made with low-carb ingredients, so you can enjoy a slice without worrying about breaking your diet.

Impressive Look: This pumpkin roll looks fancy, like something you’d see in a bakery window. When you serve it to family or friends, they’ll be impressed by how professional it looks. But here’s the secret – it’s not as hard to make as it looks!

Satisfying Texture: The combination of the soft, spongey cake and the creamy filling gives this roll a really satisfying texture.

✨ Recipe Ingredients

For The Cake

4 Eggs
1 cup Almond Flour (I recommend this one – amazon)
4 tablespoons Coconut Flour
1/2 cup Monk Fruit – Allulose Blend (Amazon)
1 teaspoon Xanthan Gum (I used this one – amazon)
1/4 teaspoon Salt
1 tsp Pumpkin Pie Spice
1 teaspoon Baking Powder
2/3 cup Pumpkin Puree
3/4 teaspoon Pure Vanilla Extract

For The Filling

8 oz Cream Cheese (softened)
2 1/2 tablespoons Butter (unsalted, softened)
1/4 cup Powdered Monk Fruit – Allulose Blend (Amazon)
3/4 teaspoons Pure Vanilla Extract

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Start by preheating the oven to 350°F.

Step 2

We will start with the cake. Add the almond flour, coconut flour, xanthan gum, salt, baking powder, sweetener, and pumpkin pie spice to a large bowl. Stir everything together until very well combined.

Step 3

Whisk the pumpkin puree, eggs, and vanilla in a small bowl.

Step 4

Add the wet ingredients to the dry ones and mix until combined.

Step 5

Line a pan (I used a 9×12 inch one) with parchment paper. Spray it with cooking spray or grease with butter.

Step 6

Spread the cake batter evenly across the cookie sheet and bake for 12-13 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for 15 minutes (not more!).

Step 7

Use the short side of the lined parchment paper to roll the cake in a tight roll. Let it cool for 40 more minutes, and then unroll it gently.

Step 8

Let’s make the filling – using a hand mixer, beat together the butter and cream cheese until fluffy. Add in the vanilla and sweetener and beat them in until combined. Add the heavy cream and beat again until the mixture is creamy.

Step 9

Spread the filling over the cake, leaving about 3/4 or 1 inch of a gap around the edges.

Step 10

Use the parchment paper and roll the cake again into a roll. Place in the fridge for at least 2 hours, and then slice and serve. I like adding more keto powdered sugar on top. Enjoy!

💡Tips

1. Room Temperature Ingredients

Before you start mixing, make sure your eggs and cream cheese are at room temperature. This might seem like a small detail, but it makes a big difference.

Room temperature eggs mix better with the other ingredients, helping your cake batter become smoother and more even.

For the cream cheese filling, room temperature cream cheese blends much more easily, giving you a lump-free, creamy filling.

2. Don’t Skip the Xanthan Gum

The xanthan gum in this recipe is really important, especially since we’re not using regular wheat flour. It helps hold the cake together and gives it a texture more like traditional cake. Without it, your cake might turn out crumbly and hard to roll.

If you don’t have xanthan gum, you could try using a teaspoon of ground psyllium husk powder instead. Just keep in mind that psyllium might change the color of your cake slightly.

3. Cooling

After your cake comes out of the oven, you need to roll it while it’s still warm. This step is super important – it “trains” the cake to roll without cracking later. Use a clean kitchen towel dusted with a mix of almond flour and powdered sweetener to prevent sticking.

Start rolling from the short end, and don’t worry if the first few rolls are a bit loose. The key is to roll it up before it cools completely.

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FAQ

1. What if I don’t have xanthan gum?

Xanthan gum is important in this recipe because it helps bind the ingredients and gives the cake a better texture. If you don’t have it, you could try using a teaspoon of psyllium husk powder instead.

2. Can I use coconut flour instead of almond flour?

It’s not recommended to replace all the almond flour with coconut flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so it would change the texture of the cake significantly.

3. How long does this pumpkin roll last in the fridge?

When stored properly in an airtight container or wrapped tightly in plastic wrap, this keto pumpkin roll can last in the fridge for up to 5 days. The flavors often get even better after a day or two as they have time to meld together.

4. How do I know when the cake is done baking?

The cake is done when it’s lightly golden on top and a toothpick inserted in the center comes out clean. The edges might start to pull away from the sides of the pan slightly. Don’t overbake, as this can make the cake dry and more likely to crack when rolling.