This keto pumpkin roll recipe makes an impressive sugar-free pumpkin dessert! The tender pumpkin cake has a rich and tangy cream cheese frosting spiral that will leave you wondering how in the world is this sugar-free?! With pumpkin spice front and center in this delicious pumpkin cake roll, it's another reason to get excited about fall baking.
This easy keto pumpkin roll recipe is a low-carb spin on a classic Swiss roll cake (also known as a jelly roll cake).
While they might seem a bit more complex, roll cakes are actually not super complicated to make. Instead of a cake pan, the cake batter bakes in a jelly roll pan, which looks like a small baking sheet. It's rolled into a spiral while it's still warm (with the help of parchment paper!) which allows it to take that jelly roll shape as the cake cools.
A tangy cream cheese filling is the literal icing on the cake (or, in this case, in the cake). 😉
This low carb pumpkin roll is so, SO good, simple to prepare and a delicious, sugar-free way to enjoy pumpkin season!
why this keto pumpkin roll recipe works
This was a fun one to recipe test! My kids loved it and kept trying to sneak extra slices. It is a huge hit in our house but then again, we're big into pumpkin treats (have you tried these keto pumpkin cookies?!).
Pumpkin, warm spices, low-carb flours and monk fruit sweetener create something really special in this keto and gluten-free pumpkin roll.
- a moist and tender pumpkin cake
- gluten-free, grain free and keto diet friendly (you can also make it dairy free!)
- a fun and impressive dessert
First, a couple of things. Xanthan gum is a gluten-free binder (also used as a thickener) that is necessary in this keto pumpkin roll recipe.
It will help hold your cake together as you roll it. Without it, the cake will most likely crack a lot when rolled.
Since this is an almond flour pumpkin roll, it's extra prone to cracking so please, please, please make sure you use xanthan gum.
Second, you can make this a dairy-free pumpkin roll cake if you'd like. Simply swap in your favorite vegan cream cheese for the creamy filling and omit the sour cream.
To make a keto pumpkin roll, you will need:
- blanched almond flour
- coconut flour
- xanthan gum
- baking soda
- spices: ground cinnamon, ground nutmeg, cloves, ground ginger OR substitute a pumpkin pie spice blend
- granulated monk fruit sweetener
- vanilla extract
- canned pumpkin purée (not pumpkin pie filling)
- cream cheese, softened to room temperature
- sour cream
- powdered monk fruit sweetener
To make a sugar-free pumpkin roll, it's important to use a granulated monk fruit sweetener blend.
Any brand that's a 1:1 sugar substitute will work, but I prefer Lakanto's Golden or Brown monk fruit sweeteners (affiliate links). They both have a nice, caramel-like flavor that goes especially well with pumpkin.
And I personally think the taste is better- less of that "cooling" erythritol taste that other monk fruit/erythritol blends have. If you'd like to try it, I'm an affiliate so the code STEMANDSPOON will give you 15% off at checkout.
how to make a keto pumpkin roll
While the process is easy, it's important to really pay attention to the time.
For the best results, you'll need to roll the pumpkin cake when it's hot out of the oven, and you cannot let it cool in the spiral shape for any longer than 25 minutes.
In my first attempt at making a low-carb pumpkin roll, I let the cake cool for a few hours and when I went to roll it out, it cracked into several pieces and was completely unusable (we still ate it of course). 😉
Here's a look at the steps involved in this keto pumpkin roll recipe. However, be sure to check out the full recipe card (and the recipe notes!) for all of the details.
Mix the dry ingredients in a medium bowl. In a separate bowl (or with a standup mixer), mix the pumpkin puree, eggs, vanilla and monk fruit sweetener. Stir in the dry ingredients and mix until the cake batter is smooth.
Pour it into the jelly roll pan and spread it evenly across. Place cake in the oven and bake at 375°F for 9-11 minutes
While it bakes, make the cream cheese filling. In a large mixing bowl, beat together the filling ingredients until smooth and creamy.
When the cake is done, remove it from the oven and let it rest for 5 minutes. Carefully pick up the parchment paper edges and lift the hot cake to a flat surface. Gently roll it into a spiral and let it rest for 25 minutes.
Slowly unroll the cake, spread the cream cheese mixture on top in an even layer with an angled spatula, then roll it back up and wrap it tight in plastic wrap. Place it in the fridge for at least 2-3 hours. Slice and serve!
for the best results
- I like to use an offset spatula to spread the cake batter. It helps to smooth the cake batter and fits nicely into the corners of the jelly roll pan.
- Set the cake roll on a cooling rack for the 25 minutes that it rests.
- Traditional jelly roll cakes are notorious for cracking and splitting. Since this is an almond flour pumpkin roll, it is even more prone to cracking. You may get a few small cracks when you unroll it, but they shouldn't be too noticeable.
- The prepared frosting can sit in the refrigerator while the cake rests. It should be chilled but easy to spread.
- When spreading the filling onto the pumpkin cake, leave a ½-inch border around the edges.
- You can use homemade pumpkin purée if desired. If it's a bit watery, sauté it for a few minutes to cook out the water.
- If you'd like to sprinkle the top of the pumpkin roll with powdered sweetener, you certainly can. Or you can try the more traditional jelly roll cake method: unrolling the warm cake out onto a clean tea towel that has a dusting of powdered monk fruit sweetener on it.
This keto pumpkin roll recipe makes a lovely cake that is ultra tender with a delicious pumpkin flavor and a creamy, tangy filling.
It's the perfect fall dessert, whether you're looking for a delicious and fun baking project or a special treat for family gatherings.
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keto pumpkin roll cake
- ¾ cup blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1-½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup + 1 tablespoon canned pumpkin purée
- ¾ cup granulated monk fruit sweetener (I prefer Lakanto Golden Monk Fruit)
- 3 eggs
- 2 teaspoons vanilla extract
tangy cream cheese filling
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ⅓ cup powdered monk fruit sweetener (plus more as needed)
- Preheat the oven to 375°F and line a jelly roll pan (15”x10”) or a quarter sheet pan (13”x9”) with parchment paper.
- In a bowl, whisk together the almond flour, coconut flour, xanthan gum, salt, baking soda and spices. Set aside.
- In a separate large bowl (or the bowl of a standup mixer), beat together the pumpkin puree with the granulated monk fruit sweetener. Add in the eggs and vanilla and mix until smooth.
- Pour the dry ingredients into the wet mixture and mix until well-combined.
- Pour the batter into the prepared jelly roll pan and use an offset spatula to spread it evenly across, even into the corners. The batter should be about ½" to ¾" thick.
- Transfer the pan to the oven and bake for 9-11 minutes at 375°F or until it's springy to the touch.
- While the cake bakes, make the filling. In a large mixing bowl with an electric mixer, beat together the filling ingredients until it's light and fluffy. Taste and add more powdered sweetener if needed.
- Remove the cake from the oven and let it rest for no longer than 5 minutes in the pan (just so it's easier to handle). Carefully pick up the sides of the parchment paper and transfer the cake to a flat surface. Starting with a short edge, gently roll the cake into a spiral. You should roll the parchment paper up with it.
- Transfer to a cooling rack and let the cake rest for 25 minutes. (Any longer and the cake will be more prone to cracking!)
- Gently unroll the cake and spread the cream cheese filling on top, leaving about a ½" gap along all of the edges. Roll the cake back up and wrap it snugly in plastic wrap.
- Place it in the refrigerator and let it chill for at least 2-3 hours, preferably overnight.
- Before serving, remove the cake from the fridge and let it rest at room temperature for 20-30 minutes. Slice and serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 274mgCarbohydrates: 7gFiber: 2gSugar: 5gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.