A flashy, attention-grabbing sugar-free keto pumpkin roll cake that everyone will love. This is a keto nut-free and gluten-free cake roll that is easy to master at home. The perfect fall dessert, with only 3 grams of net carbs per serving.
Easy Keto Pumpkin Roll Recipe
Since it’s pumpkin season, we’re starting with a classic pumpkin recipe. Delicious keto pumpkin rolls filled with luscious pumpkin cream cheese filling.
It’s made with coconut flour instead of almond flour for people like me who have tree nut allergies in the family. We hope these keto gluten-free pumpkin rolls get your pumpkin baking season off to a good start.
The fall season isn’t complete without new keto pumpkin recipes. And this is great! Your friends and family will be very impressed when they see this beauty, and once they eat it, everyone will be shocked that there is no sugar in it.
Sugar-free pumpkin cream cheese filling
I prefer this pumpkin cream cheese filling over buttercream, but you can easily swap out the filling with your favorite.
The filling is adapted from my keto pumpkin mousse recipe, and these low-carb pumpkin rolls are delicious, light, and creamy. Uses high-quality cream cheese such as Philadelphia. The mousse will be thick and hard.
Pumpkin rolls are also nut-free. If you like sugar-free chocolate roll cakes, you’ll love this. If you don’t have pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves.
How to prevent cake from cracking
There are a few tricks to keep your keto roll cake from cracking.
Use psyllium husk powder and xanthan gum together. The base contains pure pumpkin puree, so without these the rolls will not be soft enough.
I’ve made one with just psyllium husk and one with just xanthan gum, but you need both together to prevent cracking. Both of these are essential to maintaining the structure of the roll shape.
For best results, wait 10 minutes before rolling this pumpkin roll cake. It will need to be removed from the oven and cooled a bit, but it should still be warm. If it is too short or too long, it will break.
As you begin to use the paper to move it away from you, place one hand on the bottom and the other on top, encouraging you to carefully roll the paper. Roll up the edge of the parchment that is closest to you so that it goes inside as you roll it. Be careful not to wrap it too tightly as it will cause cracks.
How to make keto pumpkin rolls
To see exact measurements, print the recipe, and view nutritional information, please scroll to the bottom of this blog post to view the recipe card.
Preheat oven to 375°F. Line a baking sheet (10 x 14 inches) with parchment paper and brush with soft butter. Let’s set it aside.
Combine the dry ingredients in a large mixing bowl. Let’s set it aside.
Add the eggs to a stand mixer (or use a hand mixer) and beat for 2 minutes until really fluffy. Add remaining ingredients and mix until combined.
Slowly pour the dry ingredients into the wet ingredients and mix until incorporated.
Spread the dough on the lined baking sheet and smooth it with a spatula.
Bake for 20 minutes.
Place another baking sheet pan of the same size, place parchment paper on top (use the bottom of the rimless pan) and flip. Let cool for 1 minute, then remove the top parchment paper.
Wait 9-10 minutes, then while still warm, gently roll the sponge (starting on the short side) away from your body using the parchment paper. Cover with a clean tea towel and let cool completely for about 1 hour while you prepare the filling.
Sugar-free pumpkin cream cheese icing
in In a medium mixing bowl, add cream cheese, pumpkin puree, salt, pumpkin spice, stevia, or your favorite sugar substitute, and vanilla and mix with a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
Whip the cream in a clean bowl until it thickens. Use a spatula to fold the cream into the cream cheese mixture. (This will make the filling thicker and firmer, just blend it thoroughly at once.)
Taste and adjust the sweetness to your liking. While the rest of the cake is cooling, chill the cream cheese frosting in the refrigerator for at least 30 minutes.
Unroll the sponge cake, making sure it has a parchment paper underneath. Spread the filling over halfway, leaving 3/4 inch at the edges to avoid spilling when rolling.
Carefully roll it up again, making sure the joint is under the bottom. Place in the refrigerator, cover with parchment paper or a clean tea towel, and chill for 1 to 2 hours.
Top with remaining cooled pumpkin cream filling and optionally sprinkle with pumpkin spice. Slice + serve. Don’t worry if your rolls start to crack a little. It will be hidden by the extra stuffing on top. All are equally delicious!
Low-carb sweetener replacement
If you would like to swap out the sweetener used in this recipe, please use our sweetener guide and conversion chart.
It shows all the natural sweeteners I use in my sugar-free recipes and the amount of each type used, so it’s super easy to swap out.
storage
Cover with plastic wrap and store the cake in the refrigerator for 4 days or in an airtight container in the freezer for 3 months.
Sugar-free pumpkin rolls with pumpkin filling
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Keto pumpkin rolls with pumpkin cream cheese filling
Quantity: 10
calorie: 207kcal
cooking modePrevent the screen from going to sleep
Instructions
roll
Preheat oven to 375F.
Line a baking sheet (10 x 14 inches) with parchment paper and brush with soft butter. Let’s set it aside.
Combine the dry ingredients in a bowl. Let’s set it aside.
Add the eggs to a stand mixer (or use a hand mixer) and beat for 2 minutes until really fluffy. Add remaining wet ingredients and mix until combined.
Slowly pour the dry ingredients into the wet ingredients and mix until incorporated.
Spread the dough on the lined baking sheet and smooth it with a spatula.
Bake for 20 minutes.
Place another baking pan of the same size, place parchment paper on top (use the bottom of the pan without a rim), and flip. Let cool for 1 minute, then remove the top parchment paper.
Wait 9-10 minutes, then while still warm, gently roll the sponge (starting on the short side) away from your body using the parchment paper. Cover with a clean tea towel and let cool completely for about an hour while you prepare the filling.
filling
Add the filling ingredients to a mixing bowl. Add cream cheese, pumpkin puree, salt, pumpkin spice, stevia, and vanilla and use a hand mixer to mix until smooth. Option to use a KitchenAid or stand mixer.
In another large, clean bowl, beat the cream until it forms thick peaks. Use a spatula to fold the cream into the cream cheese mixture. (This will make the filling thicker and firmer than mixing everything together at once.)
Taste and adjust the sweetness to your liking. Chill the remaining pancakes in the refrigerator for at least 30 minutes until cool.
Unfold the sponge and make sure the parchment paper is on the bottom. Spread the filling over halfway, leaving 3/4 inch at the edges to avoid spilling when rolling.
Carefully roll it up again, making sure the joint is under the bottom. Place in the refrigerator, cover with parchment paper or a clean tea towel, and chill for 1 to 2 hours. Top with remaining cooled pumpkin cream filling and optionally sprinkle with pumpkin spice. Slice + serve.
Don’t worry if your rolls start to crack a little. It will be hidden by the extra stuffing on top. All are equally delicious!
Storage: Cover the cake with plastic wrap and store in the refrigerator for 4 days or in an airtight container in the freezer for 3 months.
Precautions
This recipe was first published in October 2021.
nutrition
Provided by: 1slice | calorie: 207kcal | carbohydrates: 5g | protein: 4g | fat: 18g | Saturated fat: 11g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | Trans fat: 1g | cholesterol: 107mg | sodium: 118mg | potassium: 168mg | fiber: 2g | sugar: 2g | Vitamin A: 4979IU | Vitamin C: 1mg | calcium: 64mg | iron: 1mg
