Keto Pumpkin Roll

If you miss pumpkin roll during the holidays, this one is for you. This keto pumpkin roll tastes just like the classic version but without all the sugar and carbs.

The cake is soft, spongy, and full of warm pumpkin pie spice flavor. And the cream cheese filling inside is smooth and sweet, just the way it should be.

It looks impressive when you slice it, but it’s honestly not that hard to make. The rolling part might seem scary at first, but I’ll walk you through it step by step.

Everything in this recipe is low carb and keto friendly, so you can enjoy a slice without worrying about it knocking you out of ketosis.

It’s the kind of dessert that everyone at the table will love, whether they’re doing keto or not.

Why You’ll Love This Recipe

It Looks Incredibly Impressive – A swirled pumpkin roll looks like it came from a bakery but it is surprisingly simple to make at home.

Only 12 to 15 Minutes of Bake Time – The thin cake bakes super fast so you spend way less time waiting by the oven than most keto desserts.

That Cream Cheese Filling Is Perfection – The rich buttery cream cheese filling pairs so perfectly with the warm pumpkin spice that every bite feels indulgent.

Perfect for Fall and Holiday Gatherings – This is one of the few keto desserts that actually fits on a Thanksgiving or holiday table without looking “diet-ish.”

Recipe Ingredients

For the Cake

• 1 cup Almond Flour
• 1/4 cup Coconut Flour
• 2/3 cup Granulated Erythritol
• 1 tsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• 4 Large Eggs
• 3/4 cup Pumpkin Puree
• 1 tsp Vanilla Extract

For the Filling

• 8 oz Cream Cheese, softened
• 1/4 cup Butter, softened
• 3/4 cup Powdered Erythritol
• 1 tsp Vanilla Extract

For Dusting

• 2 tbsp Powdered Erythritol

How To Make

Step 1

Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly. In a bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

Step 2

In a large bowl, beat the eggs and 2/3 cup erythritol together on high speed for 3 to 4 minutes until thick, pale, and doubled in volume. Beat in the pumpkin puree and vanilla extract on low speed.

Step 3

Fold in the flour mixture gently until just combined. Spread the batter evenly into the prepared pan.

Step 4

Bake for 12 to 15 minutes until the cake springs back when lightly touched. While the cake bakes, lay a clean kitchen towel flat and dust it with powdered erythritol.

Step 5

Immediately after removing from the oven, flip the cake onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake up inside the towel.

Step 6

Let it cool completely while rolled up, about 1 hour. This trains the cake to hold its shape.

Step 7

For the filling, beat the cream cheese, softened butter, 3/4 cup powdered erythritol, and vanilla extract together until very smooth and fluffy, about 3 minutes.

Step 8

Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving about a half-inch border around the edges. Gently re-roll the cake without the towel, keeping it snug but not too tight.

Step 9

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours. Before serving, dust with powdered erythritol, trim the uneven ends, and slice into thick rounds.

Tips

Beat the Eggs Until They’re Really Thick

This is the most important step for getting a cake that’s flexible enough to roll without cracking. Beat the eggs and erythritol on high speed for a full 3 to 4 minutes until the mixture looks pale yellow, thick, and almost doubled in size.

This is what gives the cake its lift and structure since there’s no regular flour or gluten doing that job. If you rush this step, the cake will be flat and dense, and it’ll crack the second you try to roll it.

You’ll know it’s ready when you lift the beaters and the mixture falls in a thick ribbon that holds its shape for a couple of seconds before sinking back in.

Roll the Cake While It’s Still Hot

You need to roll the cake immediately after it comes out of the oven. Not in a few minutes – right away. Keto cake made with almond and coconut flour dries out fast, and if it cools even a little before you roll it, it will crack and break apart.

Have your towel laid out and dusted with powdered erythritol before the cake is done baking so you’re ready to go. Flip, peel the parchment, and start rolling from the short end without hesitating.

Use a Towel Instead of Parchment for Rolling

You might be tempted to roll the cake in parchment paper instead of a kitchen towel, but the towel works way better here. It absorbs the steam from the hot cake, which prevents the cake from getting soggy and sticky as it cools.

A thin cotton towel or a flour sack towel works best. Avoid thick, textured towels because they can leave marks on the cake and make it harder to unroll later.

More Recipes

• Low Carb Pumpkin Cheesecake Bars
• Low Carb Glazed Cinnamon Rolls
• Low Carb Carrot Cake Cupcakes
• Low Carb Cinnamon Sugar Donut Holes
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

Why does the cake crack when I roll it?

The most common reason is overbaking. Even an extra minute or two can dry out this thin cake and make it brittle, so check it right at the 12-minute mark. You also need to roll it while it’s still hot – if you let it cool flat, it will crack no matter what.

Another tip is to make sure the towel is generously dusted with powdered erythritol so the cake doesn’t stick. A little cracking on the surface is totally normal and won’t ruin the final result, especially once you dust the outside.