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Keto Pumpkin Roll Recipe

Dom Lorenzo
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A Keto Pumpkin Roll is a low-carb version of the classic pumpkin roll dessert, making it suitable for those following a ketogenic diet. It features a moist pumpkin sponge cake rolled up with a sugar-free cream cheese filling without any cracks.

If you’re looking for a show-stopping, low carb, keto friendly pumpkin dessert, this delicious Keto Pumpkin Roll recipe is your best bet. We are sharing our perfected recipe to achieve a crack-free roll while keeping it low carb and keto friendly. 

Keto pumpkin roll sliced on a wooden chopping board.
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Why You'll Love This Keto Pumpkin Roll Recipe!

This keto version of the Swiss roll takes your classic fall dessert to the next level with an irresistible combination of flavor, texture, and a foolproof method! Plus it's:

  • Gluten-free: Since we use almond flour and coconut flour in the recipe, this pumpkin roll recipe is naturally gluten free. 
  • Sugar-free: To satisfy your sweet tooth while keeping things keto, we use organic sugar substitutes like erythritol in this keto roll. 
  • Low carb: This keto roll has a very low amount of carbohydrates compared to traditional pumpkin roll cake. 
  • Flavorful: Packed with pumpkin puree and warm spices, this roll is bursting with irresistible fall flavors. 

Preparation And Cooking Overview

First, whisk together the dry and wet ingredients to prepare a pumpkin cake batter, then spread it on a baking sheet and bake until tender. While the cake is still warm, roll it up and freeze. Finally, spread a rich, cream cheese frosting over it and enjoy an indulging crack-free roll. 

Chef's note

This spongy Keto Pumpkin Roll is ideal for holiday gatherings or whenever you want to enjoy a special dessert. When making it, don't be afraid to get creative! Add crushed nuts in the batter or ground cinnamon on top for a warm pumpkin flavor. 

  • Prep Time: 20 minutes
  • Baking Time: 15 minutes
  • Chilling Time: 1 hour 15 minutes
  • Total Time: 1 Hour 50 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 10 Servings

Ingredients For This Keto Pumpkin Roll Recipe Recipe

For the pumpkin cake

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ cup erythritol or preferred keto sweetener
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 3 large eggs
  • ½ cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract

For the cream cheese filling

  • 8 ounces cream cheese, softened
  • ¼ cup erythritol or preferred keto sweetener
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Additional Ingredients 

  • Chopped nuts: Add some crunch to your sugar-free pumpkin roll by sprinkling chopped pecans or walnuts over the cream cheese filling before rolling up the cake.
  • Pumpkin seeds (Pepitas): Add a festive topping by sprinkling roasted and chopped pumpkin seeds over the roll or within the cream cheese filling.
  • Ground cinnamon or nutmeg: Enhance the fall flavors by sprinkling extra ground cinnamon or nutmeg over the cake layer before spreading the filling.

Ingredient Substitutions

  • Cream cheese: For a dairy-free version of this keto roll, simply replace the cream cheese with a dairy-free alternative like almond-based or coconut-based cream cheese.

Cooking Tools Required 

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet (10x15 inch)
  • Parchment paper

Tools Substitute Options 

  • Baking sheet: If you don’t have a 10x15-inch baking sheet, use a slightly larger or smaller sheet. Just keep in mind that the thickness of the cake will vary slightly, so you may need to adjust the baking time accordingly. 

How To Make Keto Pumpkin Cake Roll: Step-By-Step Guide

Cooking methods

  • Baking

Preparation steps 

  1. Gather and measure all your ingredients. 
  2. Line a 10x15-inch baking sheet with parchment paper, leaving some overhang on the sides for easy removal. 

Cooking instructions  

Bake the cake

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the dry ingredients, namely almond flour, coconut flour, baking powder, pumpkin pie spice, and sea salt.
  3. In another medium bowl, whisk the eggs, pumpkin puree, erythritol, and vanilla extract until smooth.
  4. Then, combine the wet and dry ingredients, mixing until well incorporated.
  5. Pour the batter onto the prepared baking sheet and spread it evenly into a thin layer. 
  6. Place the sheet in the preheated oven and bake for 12-15 minutes, until a toothpick inserted into the center comes out clean. 
  7. Remove the cake from the oven and let it cool for a few minutes. While it’s still warm, carefully lift the cake using the parchment paper and flip it onto another sheet of parchment paper dusted with erythritol.
  8. Roll the cake up with the paper from the short end, and let it cool completely in this rolled shape. 

Make the cream cheese filling and assemble

  1. In a separate bowl, beat the wet ingredients, namely softened cream cheese with erythritol, vanilla extract, and heavy cream until smooth and creamy. 
  2. Chill the cream cheese filling for about 15-20 minutes in the refrigerator. 
  3. Next, unroll the cooled cake gently, and spread the cream cheese filling evenly over the entire surface. 
  4. Roll the cake back up while wrapping it tightly in the parchment paper. 
  5. Finally, let it chill in the refrigerator for at least 1 hour before slicing. 

Chef's pro tip

The key to a perfect roll cake is to handle the cake carefully while it's still warm and flexible. And don’t forget to chill the cream cheese filling before spreading it on the cake. Otherwise, the cream will start melting as soon as it comes in contact with the cake. For even easier spreading, you can chill the filling in a piping bag.

Can You Have Pumpkin on Keto?

Yes, you can enjoy pumpkin on a keto diet in moderation. While pumpkin does contain natural sugars and carbohydrates, it can fit into a low-carb eating plan if you manage your portion sizes and keep track of your total daily net carb intake. A half-cup of pumpkin puree typically contains about 12 grams of total carbs, with 4 grams coming from fiber, leaving 8 grams of net carbs. This amount can seem significant, especially if you’re on a strict keto regimen.

However, pumpkin's nutritional profile, which includes fiber, vitamins, and minerals, makes it a beneficial ingredient when used wisely. For example, using only a small amount of pumpkin puree—such as ⅓ cup spread across multiple servings of a recipe like a keto pumpkin roll—adds minimal carbs per portion, often around 0.5 grams. This small contribution means you can still enjoy the warm, spiced flavors of pumpkin without breaking ketosis, provided your other meals align with your carb goals.

The key to incorporating pumpkin into your keto diet is balance. Focus on moderation and include it as part of a well-rounded plan to stay within your daily carb limit.

Chef's Tips to Make a Crack-Free Keto Pumpkin Roll

  • Use the Right Flour: Combine almond flour with a touch of coconut flour or xanthan gum for flexibility.
  • Avoid Overbaking: Bake until just springy to keep it moist.
  • Roll While Warm: Roll up the cake with a towel immediately after baking to set the shape.
  • Cool Completely: Let the cake cool before unrolling for filling.
  • Even Filling: Spread filling evenly to avoid strain on the cake.
  • Chill Before Slicing: Refrigerate for an hour to firm up before cutting.
  • Handle Gently: Re-roll carefully to prevent cracking.

What To Serve With Keto Pumpkin Roll Recipe

  • Keto pumpkin spice latte: Serve the pumpkin roll with a keto pumpkin spice latte to enjoy the fall flavors.
  • Sugar-free keto ice cream: Enjoy the keto roll with a scoop of keto-friendly vanilla or cottage cheese ice cream for an indulging dessert experience.

How To Make It Healthier?

  • Lower the calories: Use fat-reduced cream cheese to lower the calorie content of your pumpkin roll. 
  • Add fiber: Mix a tablespoon of ground flaxseed into the cake batter for added fiber. 

What Can I Prepare Ahead Of Time? 

  • Cake base: Bake the cake base and keep it rolled up in a parchment paper or towel for up to a day before filling and rolling it. 
  • Homemade pumpkin puree: If you don't like canned pumpkin puree, prepare a fresh one by roasting half a pumpkin face down at 350°F (175°C) for 45-60 minutes. Then, scoop out the flesh and blend until smooth without adding sugar or sweeteners.

Storage Tips

  • Refrigerator: Wrap the leftover keto pumpkin roll tightly in plastic wrap and store it in an airtight container for up to 5 days to maintain freshness. 
  • Freezer: Wrap individual slices in plastic wrap and store them in the freezer in a freezer-safe bag. They will remain fresh for up to 1 month. 

Recipe Wrap-Up And Conclusion

This keto pumpkin roll recipe is the perfect way to celebrate pumpkin season with a low carb twist. Made with almond flour and a creamy filling, it's one of those festive keto pumpkin recipes that fits seamlessly into your meal plan. So whether you're looking for something special for the holidays or a cozy pumpkin dessert, this sweet treat is a must-try!

Frequently asked questions

Yes, you can have pumpkin on keto, but in moderation. Pumpkin is relatively low in carbs compared to other starchy vegetables, making it suitable for a keto diet. 

Both canned and homemade pumpkin puree works well for keto recipes. Canned pumpkin puree is convenient, but you need to make sure it's unsweetened. Homemade puree, on the other hand, offers a fresher taste and control over ingredients.

Rolling the cake while it is still warm helps the cake retain the roll shape and prevents cracking when adding the cream cheese frosting. So we suggest not skipping this step. 

Freezing the cake helps firm up both the cake and the filling, making it easier to slice without smushing or crumbling. It ensures a cleaner, neater cut, especially when using a serrated knife.

Yes, a traditional pumpkin roll is high in carbs due to ingredients like sugar and flour. But with a keto pumpkin roll, using low-carb & gluten free substitutes, it is not high in carbs and fits within a keto-friendly diet.

Yes, keto rolls can be good for you as they are low in carbs and often made with nutrient-dense ingredients. They provide healthy fats and fiber while supporting a low-carb & gluten free diet.

📖 Recipe

Keto pumpkin roll sliced on a wooden chopping board.

Keto Pumpkin Roll

This pumpkin roll is irresistibly delicious, with a moist pumpkin cake and creamy, sugar-free filling that bursts with warm fall flavors in every bite.
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Course: Dessert
Cuisine: American
Keyword: Fall Recipe, holiday, Pumpkin Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Calories: 144kcal

Ingredients

For the pumpkin cake

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ cup erythritol or preferred keto sweetener
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 3 large eggs
  • ½ cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract

For the cream cheese filling

  • 8 ounces cream cheese softened
  • ¼ cup erythritol or preferred keto sweetener
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
US Customary - Metric

Nutrition

Nutrition Facts
Keto Pumpkin Roll
Amount Per Serving
Calories 144 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 65mg22%
Sodium 167mg7%
Potassium 148mg4%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 2149IU43%
Vitamin C 1mg1%
Calcium 85mg9%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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