Introduction
Hey friend! You know that feeling when the air gets crisp, the leaves start changing, and all you want is something warm, cozy, and undeniably fall? For me, that always meant pumpkin roll. That beautiful spiral of moist cake and creamy, sweet filling. But if you’re living the low-carb life, that classic treat felt like a distant, sugary memory. Until now!
I am SO excited to share this Keto Pumpkin Roll recipe with you. It captures all the magic of the original – the spice, the creaminess, the delightful texture – without all the sugar and carbs. And guess what? It’s surprisingly easy to make! Seriously, if you’ve ever felt intimidated by rolling up a cake, I promise you, we’ll walk through it together, and you’ll feel like a total kitchen rockstar. Get ready to bring back those beloved fall dessert vibes, guilt-free!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather your ingredients! You’ll need a few keto-friendly staples, but nothing too fancy. Think of these as your tools for creating pumpkin magic.
Cake:
- 1 cup Blanched Almond Flour: This is our low-carb base! Blanched means the skins are removed, giving us a finer texture.
- 4 tbsp Coconut Flour: Works beautifully with almond flour, helping absorb moisture and giving a little structure.
- 1 tsp Baking powder: Our leavening agent to give the cake a little lift.
- 1 tsp Xanthan gum: This acts like gluten in keto baking, providing elasticity and preventing the cake from crumbling when you roll it. Don’t skip this!
- 1/4 tsp Sea salt: Just a tiny bit to balance the sweetness and enhance the flavors.
- 1/2 cup Monk Fruit Allulose Blend: A popular sugar substitute that measures like sugar and bakes well. Use your favorite keto-friendly granulated sweetener blend here.
- 1 tsp Pumpkin pie spice: Ah, the star of the show! That perfect blend of cinnamon, nutmeg, ginger, and cloves. You can adjust to your liking.
- 4 large Eggs: Binders, richness, and structure all in one. Make sure they are at room temperature if possible!
- 2/3 cup Pumpkin puree: Make sure it’s 100% pure pumpkin, NOT pumpkin pie filling.
- 1 tsp Vanilla extract: Enhances all those warm, cozy flavors.
Filling:
- 2 tbsp Unsalted butter (softened): Needs to be truly soft, but not melted, for a smooth filling.
- 8 oz Cream cheese (softened): Same goes for the cream cheese! Let it sit out for a bit before you start. Full-fat is best for richness.
- 1/4 cup Powdered Monk Fruit Allulose Blend: Powdered is key here for a silky smooth filling. If you only have granulated, you can powder it yourself in a blender or coffee grinder.
- 1 tsp Vanilla extract: A little extra vanilla punch in the filling!
How to Make It
Alright, let’s get baking! Follow these steps, and you’ll have a beautiful keto pumpkin roll ready to impress.
Step 1: Get Prepped! Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving some overhang on the sides. This overhang will be your best friend when lifting and rolling!
Step 2: Whisk the Dry Ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, granulated sweetener blend, and pumpkin pie spice. Make sure everything is well combined.
Step 3: Mix the Wet Ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
Step 4: Combine Wet and Dry. Add the dry ingredients to the wet ingredients and mix with a spatula or spoon until just combined. Don’t overmix! The batter will be thick, but spreadable.
Step 5: Spread the Batter. Pour the batter onto your prepared pan. Use an offset spatula to spread it evenly right to the edges. Try to make it as uniform in thickness as possible for even baking.
Step 6: Bake! Pop the pan in the preheated oven and bake for 12-15 minutes, or until the cake is set, springs back when lightly touched, and the edges are lightly golden. Don’t overbake, or it will crack when you roll it!
Step 7: Prepare for Rolling. While the cake is baking, lay out a clean kitchen towel on your counter or a cooling rack. Dust it lightly with a little extra powdered keto sweetener or coconut flour. This helps prevent sticking.
Step 8: Roll It Up! As soon as the cake comes out of the oven, carefully invert the hot cake onto the prepared towel. Gently peel off the parchment paper. Starting from a short end, tightly roll the cake up in the towel. Don’t worry if you hear a tiny crackle – it’s usually okay! Place the rolled cake, seam-side down, on a cooling rack and let it cool completely. This rolling-while-warm step is crucial for training the cake to hold its shape!
Step 9: Make the Filling. While the cake cools, make the filling. In a medium bowl, beat together the softened butter and softened cream cheese until light and fluffy using an electric mixer. Gradually add the powdered sweetener and vanilla extract. Beat until smooth and creamy. Scrape down the sides as needed.
Step 10: Fill ‘Er Up! Once the cake is completely cool (this is important!), gently unroll it. Spread the cream cheese filling evenly over the inside surface of the cake, leaving a small border (about 1/2 inch) around the edges. This prevents the filling from squeezing out the ends when you re-roll.
Step 11: Re-Roll. Starting from the same short end you started with before, carefully re-roll the cake back up, without the towel this time! Use the towel or parchment paper you baked it on underneath to help you lift and guide if needed.
Step 12: Chill and Enjoy! Wrap the finished roll tightly in plastic wrap, then place it in the refrigerator for at least 1-2 hours to allow the filling to set and the cake to firm up. When ready to serve, you can dust the top with a little more powdered sweetener if desired. Slice with a sharp knife and get ready for deliciousness!
Substitutions & Additions
Feeling creative? Here are a few ways to tweak this recipe or add extra flair:
- Sweetener Swap: You can use other granulated or powdered keto-friendly sweeteners like erythritol, Swerve, or a stevia blend. Just be aware that some might have a cooling effect or slightly different sweetness levels. Taste and adjust!
- Spice It Up (or Down!): Prefer more ginger? Less clove? Feel free to adjust the pumpkin pie spice blend or use individual spices (cinnamon, ginger, nutmeg, cloves).
- Add Nuts: Mix 1/4 to 1/2 cup of finely chopped pecans or walnuts into the cake batter for a little crunch.
- Lemon Zest in Filling: A little bit of fresh lemon zest (about 1/2 tsp) in the cream cheese filling adds a bright, tangy note that cuts through the richness beautifully.
- Make it Dairy-Free: You can try using dairy-free cream cheese and butter substitutes. The texture might be slightly different, but it’s a great option for those with dietary restrictions.
Tips for Success
Even if you’re new to rolling cakes, these tips will help ensure your pumpkin roll turns out perfect!
- Don’t Overbake: This is the most common reason for cracking! The cake should be set and spring back, but not hard or deeply browned. Err on the side of slightly underdone rather than overdone.
- Roll It While Hot: Seriously, don’t wait. The cake is most pliable right out of the oven. Rolling it warm helps it cool in the spiral shape, making the final roll much easier.
- Use Parchment Paper & a Towel: The parchment prevents sticking to the pan, and the dusted towel prevents sticking during the initial roll. These are non-negotiable for success!
- Soften Your Filling Ingredients: Cold cream cheese and butter will result in a lumpy filling. Make sure they are at room temperature for a smooth, spreadable consistency.
- Chill Before Slicing: This allows the filling to firm up and makes slicing clean, beautiful pieces much easier.
- Prep Ahead: You can bake and roll the cake the day before, keep it rolled in the towel, and store it at room temperature. Make the filling the day before as well and keep it chilled. Then, assemble and chill the full roll on the day you plan to serve it.
How to Store It
Your Keto Pumpkin Roll is best stored in the refrigerator. Wrap it tightly in plastic wrap (or slice it first and store slices in an airtight container) to keep it fresh and prevent it from drying out or absorbing odors.
It will last in the refrigerator for 3-4 days. You can also freeze slices! Wrap individual slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Thaw in the refrigerator before serving. Frozen slices should keep well for up to 1-2 months.
FAQs
Got questions? Here are a few common ones:
Why did my pumpkin roll crack when I unrolled or re-rolled it?
The most likely culprit is overbaking the cake, which makes it too dry and brittle. Not rolling it while still warm can also cause cracks. Sometimes small surface cracks are unavoidable, but it will still taste delicious!
Can I use canned pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling has added sugar and spices, and often thickeners. You need 100% pure canned pumpkin puree for this recipe.
Can I make the filling less sweet?
Absolutely! The 1/4 cup of powdered sweetener is a starting point. Taste the filling after mixing and add more powdered sweetener a tablespoon at a time if you prefer it sweeter, or use slightly less if you like it less sweet.
Is this recipe suitable for meal prepping?
Yes, you can definitely make components ahead of time! Bake and roll the cake, make the filling, and store them separately a day ahead. Assemble and chill the final roll before serving. It’s even better after chilling for a few hours!
Cozy & Easy Keto Pumpkin Roll Recipe (Low Carb!)
Equipment
- Oven
- Jelly roll pan 10x15 inch
- Parchment paper
- Medium bowl For dry ingredients
- Large bowl For wet ingredients
- Spatula or spoon
- Offset spatula
- Clean kitchen towel
- Cooling rack
- Electric mixer
- Plastic wrap
- Sharp knife
- Blender Optional, for powdering sweetener
- Coffee grinder Optional, for powdering sweetener
- Airtight container For storage
- aluminum foil Optional, for freezing
- Freezer-safe bag or container For freezing
Ingredients
Cake
- 1 cup Blanched Almond Flour
- 4 tbsp Coconut Flour
- 1 tsp Baking powder
- 1 tsp Xanthan gum
- 0.25 tsp Sea salt
- 0.5 cup Monk Fruit Allulose Blend Granulated, or your favorite keto-friendly granulated sweetener blend
- 1 tsp Pumpkin pie spice
- 4 Large Eggs At room temperature if possible
- 0.66 cup Pumpkin puree 100% pure pumpkin, NOT pumpkin pie filling
- 1 tsp Vanilla extract (for cake)
Filling
- 2 tbsp Unsalted butter Softened (for filling)
- 8 oz Cream cheese Softened, full-fat (for filling)
- 0.25 cup Powdered Monk Fruit Allulose Blend Or other powdered keto sweetener
- 1 tsp Vanilla extract (for filling)
- Extra powdered keto sweetener or coconut flour For dusting towel (optional)
- More powdered sweetener For dusting top (optional)
Instructions
- Get Prepped! Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving some overhang on the sides.
- Whisk the Dry Ingredients. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, granulated sweetener blend, and pumpkin pie spice. Make sure everything is well combined.
- Mix the Wet Ingredients. In a separate large bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
- Combine Wet and Dry. Add the dry ingredients to the wet ingredients and mix with a spatula or spoon until just combined. Don't overmix! The batter will be thick, but spreadable.
- Spread the Batter. Pour the batter onto your prepared pan. Use an offset spatula to spread it evenly right to the edges. Try to make it as uniform in thickness as possible for even baking.
- Bake! Pop the pan in the preheated oven and bake for 12-15 minutes, or until the cake is set, springs back when lightly touched, and the edges are lightly golden. Don't overbake, or it will crack when you roll it!
- Prepare for Rolling. While the cake is baking, lay out a clean kitchen towel on your counter or a cooling rack. Dust it lightly with a little extra powdered keto sweetener or coconut flour. This helps prevent sticking.
- Roll It Up! As soon as the cake comes out of the oven, carefully invert the hot cake onto the prepared towel. Gently peel off the parchment paper. Starting from a short end, tightly roll the cake up in the towel. Don't worry if you hear a tiny crackle – it's usually okay! Place the rolled cake, seam-side down, on a cooling rack and let it cool completely. This rolling-while-warm step is crucial for training the cake to hold its shape!
- Make the Filling. While the cake cools, make the filling. In a medium bowl, beat together the softened butter and softened cream cheese until light and fluffy using an electric mixer. Gradually add the powdered sweetener and vanilla extract. Beat until smooth and creamy. Scrape down the sides as needed.
- Fill 'Er Up! Once the cake is completely cool (this is important!), gently unroll it. Spread the cream cheese filling evenly over the inside surface of the cake, leaving a small border (about 1/2 inch) around the edges. This prevents the filling from squeezing out the ends when you re-roll.
- Re-Roll. Starting from the same short end you started with before, carefully re-roll the cake back up, without the towel this time! Use the towel or parchment paper you baked it on underneath to help you lift and guide if needed.
- Chill and Enjoy! Wrap the finished roll tightly in plastic wrap, then place it in the refrigerator for at least 1-2 hours to allow the filling to set and the cake to firm up. When ready to serve, you can dust the top with a little more powdered sweetener if desired. Slice with a sharp knife and get ready for deliciousness!
Notes
- Don't Overbake: This is the most common reason for cracking! The cake should be set and spring back, but not hard or deeply browned. Err on the side of slightly underdone rather than overdone.
- Roll It While Hot: The cake is most pliable right out of the oven. Rolling it warm helps it cool in the spiral shape, making the final roll much easier.
- Use Parchment Paper & a Towel: The parchment prevents sticking to the pan, and the dusted towel prevents sticking during the initial roll. These are non-negotiable for success!
- Soften Your Filling Ingredients: Cold cream cheese and butter will result in a lumpy filling. Make sure they are at room temperature for a smooth, spreadable consistency.
- Chill Before Slicing: This allows the filling to firm up and makes slicing clean, beautiful pieces much easier.
- Prep Ahead: You can bake and roll the cake the day before, keep it rolled in the towel, and store it at room temperature. Make the filling the day before as well and keep it chilled. Then, assemble and chill the full roll on the day you plan to serve it. How to Store It:
Your Keto Pumpkin Roll is best stored in the refrigerator. Wrap it tightly in plastic wrap (or slice it first and store slices in an airtight container) to keep it fresh and prevent it from drying out or absorbing odors.
It will last in the refrigerator for 3-4 days.
You can also freeze slices! Wrap individual slices tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. Thaw in the refrigerator before serving. Frozen slices should keep well for up to 1-2 months.