Keto Pumpkin Roll

Soft, spiced pumpkin cake wrapped around a velvety cream cheese filling—this Keto Pumpkin Roll is as beautiful as it is delicious. Each slice reveals a perfect spiral of moist cake and creamy filling, dusted lightly with sugar-free sweetener. The aroma of cinnamon, nutmeg, and pumpkin fills the kitchen as it bakes, making this dessert feel like autumn wrapped in a roll. Trust me, this one’s worth every bite.

Behind the Recipe

Pumpkin rolls are a holiday classic in many households, but I wanted to create a version that fits seamlessly into a keto lifestyle without sacrificing flavor or texture. After a few tries, I found that almond flour and sugar substitutes create the same tender cake and luscious filling we love—just without the carbs. It’s the kind of dessert that lets you indulge without guilt.

Recipe Origin or Trivia

The pumpkin roll is a beloved American dessert, often associated with Thanksgiving and fall celebrations. Its origins stem from the popularity of rolled sponge cakes filled with cream, a technique that dates back to 19th-century European baking. The pumpkin twist became a festive favorite in the U.S., showcasing seasonal flavors in a show-stopping presentation.

Why You’ll Love Keto Pumpkin Roll

Versatile: A dessert fit for holidays, birthdays, or cozy family dinners.

Budget-Friendly: Uses simple keto-friendly pantry ingredients.

Quick and Easy: Ready in just about an hour, with impressive results.

Customizable: Adjust spices or filling to match your preferences.

Crowd-Pleasing: Gorgeous presentation and classic flavors win over everyone.

Make-Ahead Friendly: Can be prepared a day in advance for stress-free entertaining.

Great for Leftovers: Stores well in the fridge and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

Perfecting a keto pumpkin roll comes down to technique.

• Line your pan with parchment paper to prevent sticking.
• Roll the cake while it’s warm with a clean kitchen towel to set the spiral shape.
• Let the cake cool completely before spreading filling to avoid melting.
• Use powdered sweetener for a smooth, non-gritty filling.

Kitchen Tools You’ll Need

A few key tools make this dessert seamless.

• Jelly Roll Pan: Ensures a thin, even cake layer.
• Parchment Paper: Prevents sticking and makes rolling easier.
• Electric Mixer: For whipping the cream cheese filling until fluffy.
• Spatula: Helps spread filling smoothly.

Ingredients in Keto Pumpkin Roll

Every ingredient plays its part in creating this indulgent yet keto-friendly treat.

1. Almond Flour: 3/4 cup provides structure without the carbs.
2. Pumpkin Puree: 2/3 cup adds moisture and autumn flavor.
3. Eggs: 3 large give the cake stability and lightness.
4. Powdered Erythritol: 2/3 cup sweetens without sugar.
5. Baking Powder: 1 teaspoon helps the cake rise gently.
6. Pumpkin Pie Spice: 1 teaspoon adds warmth with cinnamon, nutmeg, and cloves.
7. Salt: 1/4 teaspoon balances the flavors.
8. Cream Cheese: 8 ounces, softened forms the creamy filling.
9. Butter: 4 tablespoons, softened adds richness to the filling.
10. Vanilla Extract: 1 teaspoon enhances both cake and filling.

Ingredient Substitutions

Here’s how to adapt the recipe to your pantry.

• Almond Flour: Use coconut flour (1/4 cup) but add an extra egg for moisture.
• Pumpkin Puree: Mashed butternut squash works as a substitute.
• Powdered Erythritol: Swap with monk fruit or allulose.
• Butter: Coconut oil works for a dairy-free version.

Ingredient Spotlight

Pumpkin Puree: The heart of the cake, lending natural sweetness, moisture, and that classic fall flavor.

Erythritol: A keto-friendly sweetener that mimics sugar’s sweetness without spiking carbs or calories.

Instructions for Making Keto Pumpkin Roll

Baking this dessert is both fun and rewarding, with every step building toward that picture-perfect spiral.

1. Preheat Your Equipment: Set oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Combine Ingredients: In a bowl, whisk eggs, pumpkin puree, erythritol, and vanilla. In another bowl, mix almond flour, baking powder, pumpkin spice, and salt. Combine wet and dry ingredients.
3. Prepare Your Cooking Vessel: Spread batter evenly into the prepared pan.
4. Assemble the Dish: Bake for 15–18 minutes until set and springy to the touch.
5. Cook to Perfection: Remove from oven, let cool 5 minutes, then roll cake gently with parchment and a kitchen towel. Let cool completely in rolled shape.
6. Finishing Touches: Beat cream cheese, butter, powdered erythritol, and vanilla until fluffy. Unroll cake, spread filling evenly, then re-roll.
7. Serve and Enjoy: Dust with extra powdered sweetener and slice into beautiful spirals.

Texture & Flavor Secrets

The cake is tender yet sturdy enough to roll, with a moist crumb thanks to pumpkin puree. The cream cheese filling is smooth, tangy, and sweet, perfectly complementing the spiced cake. Together, they create a dessert that’s creamy, airy, and rich without being heavy.

Cooking Tips & Tricks

These small tips will take your pumpkin roll to the next level.

• Chill the roll before slicing for cleaner cuts.
• Wrap tightly in plastic wrap to maintain freshness.
• Add chopped pecans to the filling for crunch.

What to Avoid

Avoiding these pitfalls ensures success.

• Don’t skip rolling the warm cake—it helps prevent cracks later.
• Avoid overbaking, or the cake will dry out.
• Don’t spread filling on a hot cake, or it will melt.

Nutrition Facts

Servings: 10 slices
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (plus cooling)

Make-Ahead and Storage Tips

The keto pumpkin roll can be made a day ahead, stored in the fridge wrapped tightly in plastic. It keeps well for up to 4 days. For longer storage, freeze the roll (un-sliced) and thaw in the fridge overnight before serving.

How to Serve Keto Pumpkin Roll

Serve chilled for clean slices, dusted with powdered sweetener and maybe a few toasted pecans. It pairs wonderfully with black coffee, herbal tea, or a spiced latte.

Creative Leftover Transformations

Turn slices into parfait layers with whipped cream and pecans, or crumble into a keto trifle with sugar-free pudding.

Additional Tips

If cracks appear, don’t worry—dusting with sweetener or topping with whipped cream covers them beautifully. For extra flavor, add a splash of maple extract to the filling.

Make It a Showstopper

Serve on a wooden board, sliced to reveal the spirals, garnished with cinnamon sticks and mini pumpkins. It doubles as dessert and centerpiece.

Variations to Try

• Add cocoa powder to the cake for a pumpkin-chocolate roll.
• Stir sugar-free caramel into the filling for extra indulgence.
• Use mascarpone instead of cream cheese for a lighter filling.
• Add chopped nuts for crunch and flavor variety.

FAQ’s

1. Can I make this dairy-free?

Yes, use dairy-free cream cheese and butter substitutes.

2. Can I use fresh pumpkin?

Yes, roast and puree pumpkin for a homemade touch.

3. How do I prevent cracks?

Roll the cake while warm and don’t overbake.

4. Can I freeze the pumpkin roll?

Yes, wrap tightly and freeze for up to 2 months.

5. What sweetener works best?

Powdered erythritol or allulose gives the smoothest filling.

6. Do I need a jelly roll pan?

Yes, it ensures the right thin cake layer for rolling.

7. Can I add nuts?

Yes, sprinkle chopped pecans or walnuts inside the roll.

8. Can I reduce the spice?

Of course—adjust pumpkin pie spice to taste.

9. How long should it chill before slicing?

At least 1 hour in the fridge for clean slices.

10. Can I double the recipe?

Yes, just use two jelly roll pans to bake.

Conclusion

The Keto Pumpkin Roll proves that indulgence and low-carb living can go hand in hand. With its spiced pumpkin cake, creamy filling, and elegant spiral presentation, it’s a dessert that impresses without the guilt. Let me tell you, it’s a fall favorite you’ll want to make again and again.

Print