Description
Keto Pumpkin Roll is a low-carb twist on the classic dessert, featuring spiced pumpkin cake rolled with a creamy, sugar-free cream cheese filling. It’s festive, delicious, and perfect for fall gatherings or holiday tables.
Ingredients
Scale
- 3/4 cup almond flour
- 2/3 cup pumpkin puree
- 3 large eggs
- 2/3 cup powdered erythritol (divided)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, whisk together eggs, pumpkin puree, 1/3 cup powdered erythritol, and vanilla.
- In another bowl, mix almond flour, baking powder, pumpkin pie spice, and salt.
- Combine wet and dry ingredients, then spread batter evenly in prepared pan.
- Bake 15–18 minutes until cake is set and springy to the touch.
- Let cool 5 minutes, then roll cake with parchment and a clean towel. Cool completely.
- Beat cream cheese, butter, remaining 1/3 cup powdered erythritol, and vanilla until fluffy.
- Unroll cake, spread filling evenly, then re-roll carefully.
- Chill at least 1 hour before slicing. Dust with extra powdered erythritol if desired.
Notes
- Roll the cake while warm to prevent cracks later.
- Chill before slicing for clean cuts.
- Add chopped pecans for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: keto pumpkin roll, low carb pumpkin dessert, sugar free pumpkin roll, keto fall dessert