A white pumpkin plate with a slice of pumpkin roll spiraled with cream cheese filling on it.

A Keto Pumpkin Roll is a delicious low-carb, gluten-free dessert perfect for fall. It features a light, spiced pumpkin cake filled with a creamy, sweet cream cheese filling. This roll is a fantastic option for those following a keto or low-carb lifestyle while still enjoying a festive treat!

Ingredients

For the Pumpkin Cake:

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup pumpkin puree (unsweetened)
  • 4 large eggs
  • ½ cup powdered erythritol (or preferred keto sweetener)
  • 2 teaspoons vanilla extract
  • ¼ cup melted butter

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered erythritol
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream

Instructions

For the Pumpkin Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
  2. Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. Mix Wet Ingredients: In another large bowl, beat together the pumpkin puree, eggs, powdered erythritol, vanilla extract, and melted butter until smooth.
  4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
  5. Spread Batter: Spread the batter evenly into the prepared jelly roll pan.
  6. Bake: Bake for 15-20 minutes, or until the cake is firm and springs back when lightly pressed. Do not overbake.
  7. Cool and Roll: Let the cake cool slightly (about 5 minutes), then carefully roll the cake, with the parchment paper still attached, starting from the shorter side. Let the rolled cake cool completely while rolled.

For the Cream Cheese Filling:

  1. Make Filling: In a mixing bowl, beat together the softened cream cheese, powdered erythritol, vanilla extract, and heavy whipping cream until smooth and creamy.
  2. Unroll and Fill: Once the pumpkin cake is completely cooled, gently unroll it. Spread the cream cheese mixture evenly over the cake.
  3. Re-Roll: Carefully roll the cake back up (without the parchment paper this time). Wrap it in plastic wrap and refrigerate for at least an hour to set.

Serve:

Slice and serve chilled. Dust with additional powdered erythritol or keto-friendly powdered sugar if desired.

Nutrition Facts (per serving, approx. 10 servings)

  • Calories: 210
  • Fat: 18g
  • Saturated Fat: 9g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Protein: 5g
  • Sugar: 1g

This Keto Pumpkin Roll is a delightful way to enjoy seasonal flavors without breaking your keto diet!