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# Keto Pumpkin Roll
- URL: https://www.courtneyspantry.com/keto-pumpkin-roll/
- Published: 2026-10-31T13:00:00.000Z
- Updated: 2026-10-31T13:00:00.000Z
- Author: Courtney Skye
- Tags: Desserts, Recipes

Pumpkin pie flavors, rolled up into one gorgeous dessert! 🎃🍰

There’s something about a rolled cake that makes dessert feel a little more special, especially when fall flavors are involved. This one brings together two things I love about autumn treats: the cozy taste of pumpkin spice and a creamy cheesecake-style center that makes every slice look beautiful. 🤎

The soft, warmly spiced pumpkin cake wraps around a smooth, fluffy cream cheese filling for the perfect balance of sweetness and tanginess. This keto pumpkin roll is a beautiful low-carb dessert for holiday gatherings, fall celebrations, or enjoying with a cup of coffee.

**Servings:** 10 slices

## Ingredients

### Pumpkin Roll Cake

- ¾ cup almond flour (84 g)
- 2 tbsp coconut flour (14 g)
- 1 tsp baking powder (4 g)
- 1 tsp ground cinnamon (2.6 g)
- 1 tsp pumpkin pie spice (2 g)
- 1 tsp xanthan gum (3 g)
- 1 tbsp unflavored gelatin powder (about 9 g)
- ¼ tsp salt (1.5 g)
- 4 large eggs
- ¼ cup brown sugar-free sweetener, such as a brown monk fruit and erythritol blend (48 g)
- ⅓ cup granulated sugar-free sweetener, such as erythritol, monk fruit, or a blend (about 65 g)
- 1 cup pure pumpkin puree (245 g; not pumpkin pie filling)
- 2 tsp vanilla extract (10 ml)

### Cream Cheese Filling

- ½ cup heavy whipping cream (120 ml)
- 8 oz cream cheese, softened to room temperature (227 g)
- ½ cup powdered sugar-free sweetener, such as powdered erythritol or a powdered monk fruit blend (60 g)
- 2 tsp vanilla extract (10 ml)

### For Garnishing

- Powdered sugar-free sweetener, as needed

## Directions

### Make the Pumpkin Cake

1. Preheat the oven to **350°F (177°C)**. Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, xanthan gum, gelatin, and salt until evenly combined.
3. In a separate large bowl, beat the eggs with the brown and granulated sweeteners for about 1 minute, until the mixture becomes lighter and fluffy.
4. Add the pumpkin puree and vanilla extract. Mix until smooth.
5. Add the dry ingredients to the pumpkin mixture and mix on low speed until combined. The batter will be thick.
6. Spread the batter evenly over the prepared pan. Bake for **15–17 minutes**, until the edges are lightly browned and the center springs back when gently pressed.
7. Remove the cake from the oven and let it cool for 10 minutes. Keeping the parchment attached, carefully lift the cake out of the pan.
8. Starting at a short end, gently roll the warm cake up with the parchment paper inside. Let it cool in this rolled position for another 25 minutes. Small cracks may appear, so roll slowly and gently.

### Make the Cream Cheese Filling

1. In a medium bowl, beat the heavy cream, softened cream cheese, powdered sweetener, and vanilla extract with an electric mixer until smooth and creamy.
2. Keep the filling at room temperature until ready to spread, so it remains easy to work with.

### Assemble the Pumpkin Roll

1. Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
2. Slowly roll the cake back up, this time without the parchment paper, keeping the filling tucked inside.
3. Wrap the roll tightly in plastic wrap and refrigerate for at least **4 hours**, or overnight, to help it firm up.
4. Before serving, dust with powdered sugar-free sweetener if desired. Trim the ends for a neat presentation, then slice and serve.

## Storage

- **Refrigerator:** Keep the wrapped pumpkin roll refrigerated and enjoy within 4–5 days.
- **Freezer:** Wrap tightly and freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.

## MACROS

**Per serving, for 1 slice:**

- Calories: 227
- Fat: 19.2 g
- Protein: 7.5 g
- Net Carbs: 3.6 g