This keto pumpkin roll recipe is the perfect dessert to enjoy all autumn long! Just like keto apple pie, it looks like it took hours in the kitchen — but it’s actually easy to make with the right ingredients and technique. See how to make this low carb keto pumpkin cake roll below, plus tips to help it turn out perfectly every time. (Or if you don’t want to fuss with rolling up a cake, make these healthy pumpkin bars instead, which taste similar, minus the rolling.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for a keto pumpkin cream cheese roll, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Keto Pumpkin Cake:
Wholesome Yum Almond Flour – With an ultra-fine grind that rivals all purpose flour, it’s hard to believe it makes a truly delicious almond flour pumpkin roll. I only recommend this one, as others have coarser pieces that can make the cake bake up too “wet” and make the end result gritty. There is no substitute, sorry.Wholesome Yum Coconut Flour – Helps absorb moisture from the pumpkin to create a perfect cake-like texture (and keep the pumpkin roll gluten free). If you need to replace coconut flour, the right ratio would be about 3/4 cup almond flour in its place, but you’d have more batter as a result, so you’ll end up with a larger roll and would need more filling.Baking Powder – Allows the cake to rise and prevents it from being too dense. Don’t confuse this with baking soda, which is different.Xanthan Gum – Since this keto pumpkin roll contains no gluten, this ingredient helps the cake flex into a roll shape without cracks. Other gums would likely work, but don’t omit altogether, or the cake won’t roll up.Sea Salt – Balances the sweet flavor.Besti Monk Fruit Allulose Blend – Measures and tastes like sugar for the perfect sweet flavor in this dessert — all with 0 added net carbs! You may be able to use other sugar substitutes, such as other monk fruit or stevia sweetener blends (use the sweetener conversion chart here), but the end result will be more dry.Pumpkin Spice – A rich blend of cinnamon, nutmeg, ginger, cloves, and allspice. You can get a store bought variety or make homemade pumpkin pie spice in minutes!Eggs – Use whole, large eggs. I haven’t tested the recipe with a substitute, like flax eggs, so am not sure if that would work.Pumpkin Puree – Use pure pumpkin puree. Avoid pumpkin pie filling, which contains added sugar.Vanilla Extract – Use a high-quality vanilla for best flavor.
Cream Cheese Filling:
Unsalted Butter – I prefer grass-fed butter for best flavor, but any unsalted variety will work.Cream Cheese – Plain cream cheese makes the best keto pumpkin roll filling! Make sure it’s softened at room temperature.Besti Powdered Monk Fruit Allulose Blend – The powdered version of this sweetener allows it to blend seamlessly in the filling — with no gritty texture or aftertaste. Most other powdered sweeteners don’t dissolve well and can crystallize when you store them, leading to a grainy texture, so I don’t recommend substituting this one.Vanilla Extract
How To Make A Keto Pumpkin Roll
This section shows how to make a keto pumpkin cake roll, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Keep this keto pumpkin Swiss roll in the refrigerator for 3-4 days.Freeze: Wrap the roll tightly in plastic wrap, then foil over that, to prevent freezer burn. Keep in the freezer for up to 2-3 months. (You can also freeze individually wrapped slices if you prefer.) Thaw in the fridge overnight before serving.
More Keto Pumpkin Recipes
Low carb pumpkin desserts taste so good! Give one of these pumpkin treats a try next: Avoid common keto cake roll pitfalls with these tips!
Don’t skip the xanthan gum. This is a crucial ingredient to help the cake stay flexible enough to roll. Avoid over-baking. Baking for too long increases the likelihood of cracking, so watch carefully for doneness. Pay attention to cooling time. The almond flour pumpkin cake will get too stiff and crack if you try to roll it when it has cooled completely. You’ll need to roll it empty first when it has cooled for just 10 minutes, then cool for 30 minutes in the rolled state, unroll to frost, and finally roll again. Refrigerate for easier slicing. You can slice the roll at room temperature, but if you have trouble with it, chill in the fridge first, then slice.
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