Keto Pumpkin Roll Recipe (Gluten-Free, Sugar-Free)

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.

It is:

• 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

the ingredients

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
• salt
• baking soda
• spices: ground cinnamon, ground nutmeg, cloves, ground ginger OR substitute a pumpkin pie spice blend
• eggs
• 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 monk fruit sweetener with allullose for its nice, caramel-like flavor that goes especially well with pumpkin.

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). 😉

You will also need a jelly roll pan (a quarter sheet pan will also work) and parchment paper. The parchment will help you roll up the pumpkin cake and prevents it from sticking to the pan.

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.

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.

you might also love...

There's no shortage of keto pumpkin recipes here and this low-carb pumpkin bread is another one of my favorites! With only 6 grams net carbs per serving, it's a healthier pumpkin loaf to enjoy all season long.

This sugar-free pumpkin pie has an almond flour crust and a delicious, low-carb and dairy optional pumpkin filling!

Low-carb pumpkin soup is rich, creamy and a comforting, keto-friendly recipe for fall. Use canned or homemade pumpkin puree and enjoy it with heavy cream or coconut cream (for a dairy-free version).