Keto Pumpkin Roll

Keto Pumpkin Roll is a delightful twist on a classic fall favorite, perfectly suited for those following a low-carb lifestyle. This recipe combines the warm, comforting flavors of pumpkin and spices with a creamy filling that will satisfy your sweet tooth without the guilt. Having made this dish many times, I can assure you that it works wonderfully for everything from holiday gatherings to a cozy family dessert night. Not only does it taste fantastic, but it’s also fun to roll up, creating a stunning presentation that’s sure to impress your guests.

Why you’ll love this dish

Not only is this Keto Pumpkin Roll a visual treat, but it’s also a functional dish for those adhering to a ketogenic lifestyle. The use of almond and coconut flours keeps this dessert low in carbs while providing a rich, nutty flavor that complements the pumpkin perfectly. It’s quick to whip up, budget-friendly, and kid-approved, making it a go-to recipe for busy families. Whether you’re hosting a Thanksgiving feast or just craving something sweet on a quiet evening, this roll will hit the spot.

“This Keto Pumpkin Roll is a game-changer! It’s moist, flavorful, and the perfect dessert for my low-carb lifestyle. I can’t believe it’s actually healthy!”

Step-by-step overview

This recipe for Keto Pumpkin Roll consists of two main parts: the cake and the filling. You’ll start by preparing the cake batter, baking it to a fluffy perfection, and then blending the cream cheese filling. It’s an easy-to-follow process with a delicious reward at the end! Here’s what you’ll gather to bring this culinary delight to life.

What you’ll need

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract (for filling)

Note that erythritol can be substituted with other keto-friendly sweeteners, but ensure they measure similarly for best results.

Directions to follow

1. Preheat your oven to 350°F (175°C). Line a 15×10 inch pan with parchment paper for easy removal.
2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, whisk the eggs and erythritol until fluffy. Then stir in the pumpkin puree and vanilla extract until well combined.
4. Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Spread the batter evenly in the prepared pan.
5. Bake for 15-20 minutes, checking with a toothpick in the center; it should come out clean.
6. Once baked, let it cool for a few minutes, then carefully transfer the cake to a wire rack to cool completely.
7. In a separate bowl, blend the cream cheese, powdered erythritol, and vanilla until smooth and creamy.
8. Once your cake has cooled, spread the cream cheese filling generously over the entire top, then roll it tightly from one end to the other.
9. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set.
10. Slice the Keto Pumpkin Roll into pieces and serve!

Best ways to enjoy it

Serving your Keto Pumpkin Roll can be as simple or as fancy as you like. It’s delightful on its own, but consider dusting it lightly with powdered erythritol for an extra flourish. Pair it with a dollop of whipped cream, or serve it alongside a warm cup of spiced coffee or chai tea to enhance those cozy autumn flavors. You can even garnish with a sprinkle of chopped pecans or walnuts for added texture.

Storage and reheating tips

To keep your Keto Pumpkin Roll fresh, store it wrapped in plastic wrap in the refrigerator for up to a week. This dessert can also be sliced and frozen; just make sure to place parchment paper between the slices to prevent them from sticking together. When ready to eat, simply thaw in the refrigerator overnight. Avoid leaving it out at room temperature for too long to maintain flavor and freshness.

Helpful cooking tips

To ensure the best outcome, make sure both the cream cheese and eggs are at room temperature, as this helps create a smoother batter. Don’t rush the cooling process—allowing the cake to cool completely before rolling is essential for preventing cracks. Additionally, if you want to add a bit of color or flavor, consider adding a few drops of orange food coloring or a hint of maple extract to the filling.

Creative twists

Feel free to customize your Keto Pumpkin Roll with new flavor combinations! Add a teaspoon of cocoa powder to the batter for a chocolatey twist or swap the pumpkin filling for a delightful lemon or raspberry one. You can also experiment with different nuts or seeds in the batter or the garnish for added crunch and flavor. This recipe is versatile and ready for your creative touch!

Your questions answered

What is the prep time for Keto Pumpkin Roll?
Prep time is about 15 minutes, and then you’ll bake for 15-20 minutes. After that, allow time for cooling and chilling, so plan for about 2 to 3 hours total for the best experience.

Can I substitute the almond flour?
Yes! If you’re allergic to nuts, you can try sunflower seed flour as a nut-free alternative; just be aware it may affect the color and flavor slightly.

How do I ensure the roll doesn’t crack?
A key to preventing cracks is to let the cake cool thoroughly before rolling it up. Also, roll it loosely to give it some wiggle room as it sets.

This Keto Pumpkin Roll is not just a dessert but an experience filled with delightful flavors and textures that fit perfectly within a low-carb lifestyle. Enjoy making, sharing, and savoring every slice!

Callie Brooks

Keto Pumpkin Roll

A delightful low-carb twist on a classic fall favorite, this Keto Pumpkin Roll combines pumpkin and spices with a creamy filling that's both satisfying and guilt-free.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

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For the cake

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 large eggs Bring to room temperature
• 1/2 cup erythritol or other keto-friendly sweetener
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the filling

• 8 oz cream cheese, softened Bring to room temperature
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract For filling

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a 15x10 inch pan with parchment paper.
2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, whisk the eggs and erythritol until fluffy. Stir in the pumpkin puree and vanilla extract until well combined.
4. Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Spread the batter evenly in the prepared pan.

Baking

1. Bake for 15-20 minutes, checking with a toothpick in the center. It should come out clean.
2. Let the cake cool for a few minutes, then transfer to a wire rack to cool completely.

Filling and Assembly

1. Blend the cream cheese, powdered erythritol, and vanilla until smooth and creamy.
2. Once cooled, spread the cream cheese filling generously over the cake and roll it tightly from one end to the other.
3. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set.

Serving

1. Slice the Keto Pumpkin Roll into pieces and serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 5gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 150mgFiber: 3gSugar: 1g

Notes

For best results, ensure cream cheese and eggs are at room temperature. Let the cake cool thoroughly before rolling to prevent cracks. Customize with cocoa powder or different fillings for variety.

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