A fancy, show stopper, sugar-free keto pumpkin cake roll that everyone will love! This is a keto nut free, gluten free cake roll that you can easily master at home! A perfect fall dessert and Just 3 grams net carbs per serving!
Easy Keto Pumpkin Roll Recipe
Its pumpkin season, so I’m kicking off with a classic pumpkin recipe – a delicious Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling.
It’s made with coconut flour, not almond flour, for those who have tree nut allergies in the family like I do. I hope this keto gluten-free Pumpkin Roll starts your pumpkin baking season off to a good start!
The fall season is never complete without some new keto pumpkin recipes and this one is spectacular! Your friends and family will be quite impressed when they see this beauty and once they taste it, they will all be in shock that it’s sugar free!
Sugar Free Pumpkin Cream Cheese Filling
I prefer this pumpkin cream cheese filling to buttercream, but you could easily swap the filling with whatever you like.
The filling is adapted from my keto pumpkin mousse recipe and makes this low carb pumpkin roll nice and light and creamy. Use a good quality cream cheese like Philadelphia. It’s thicker and will make for a stiffer mousse.
The pumpkin roll is nut-free too. If you prefer a sugar free chocolate cake roll I’ve got this one you will love! If you do not have pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves.
How To Prevent Cake Cracks
There’s a few tricks to prevent keto roll cakes from cracking.
Use both psyllium husk powder and xanthan gum together. As there is pure pumpkin puree in the base without these your roll won’t be pliable enough to roll.
I made one solely using psyllium husk and also one just xanthan gum but you need both together to prevent cracking. These both are essential to keep the structure of the roll shape.
For best results, Wait 10 minutes before you roll this pumpkin roll cake. It needs to cool slightly out of the oven but still should be warm. Too little or too long and it will crack.
When you start to roll it away from you using the paper, put one hand underneath and one on top to encourage it round very carefully. The edge of the parchment nearest to you can be rolled ups it goes inside as you roll it. Don’t wrap it too tight either or it will crack.
How To Make Keto Pumpkin Roll
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to see the recipe card.
Preheated oven to 375 degrees F. Line a baking sheet (10 x 14 inches) with a piece of parchment paper and grease with soft butter. Set aside.
Mix the dry ingredients together in a large mixing bowl. Set aside.
In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the remaining ingredients and blend until combined.
Slowly pour in the dry ingredients into the wet and blend until incorporated.
Spread batter onto the lined baking pan and smooth with a spatula.
Bake for 20 minutes.
Place another baking sheet pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
WAIT 9 – 10 MINUTES and then while it’s still warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour while you prepare the filling.
Sugar Free Pumpkin Cream Cheese Icing
In a medium mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia or your choice of sugar substitute and vanilla and blend using a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
In a clean bowl, whisk the cream until thick. Fold the cream through the cream cheese mixture using a spatula until combined. (This will make the filling thicker and stiffer then simply just blending altogether at once.)
Taste and adjust sweetener to your liking. Chill the cream cheese frosting in the fridge for at least 30 minutes while the rest of the cake chills.
Unroll the sponge cake, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 – 2 hours.
Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve. If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
Swapping Low Carb Sweeteners
Just use my Sweetener Guide and Conversion Chart if you’d like to swap out any of the sweeteners I used in this recipe.
It gives you all the natural sweeteners I use in my sugar free recipes and how much to use of each kind so it is very simple to make swaps.
Storage
Cover with plastic wrap and place cake in the fridge for 4 days or 3 months in an airtight container in the freezer.
SUGAR FREE PUMPKIN ROLL WITH PUMPKIN FILLING
Keto Pumpkin Roll with Pumpkin Cream Cheese Filling
Servings: 10
Calories: 207kcal
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Instructions
ROLL
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Preheat oven to 375F.
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Line a baking sheet (10 x 14 inches) with parchment paper and grease with soft butter. Set aside.
-
Mix the dry ingredients together in a bowl. Set aside.
-
In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the wet ingredients and blend until combined.
-
Slowly pour in the dry ingredients into the wet and blend until incorporated.
-
Spread batter onto the lined baking pan and smooth with a spatula.
-
Bake for 20 minutes.
-
Place another baking pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
-
WAIT 9 – 10 MINUTES and then whilst warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour whilst you prepare the filling.
FILLING
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In a mixing bowl, place the filling ingredients; add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand electric mixer until smooth. Option to use a KitchenAid or stand mixer.
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In a clean separate large bowl, whisk the cream until thick stiff peaks . Fold the cream through the cream cheese mix using a spatula until combined. (This will make the filling thicker and stiffer than simply just blending altogether at once.)
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Taste and adjust sweetener to your liking. Chill in the fridge for at least 30 minutes while the rest of the hot cake chills.
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Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
-
Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 – 2 hours. Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve.
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If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
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Storage: Cover with plastic wrap and place cake in the Fridge for 4 days or 3 months in an airtight container in the freezer.
Notes
This recipe was first published in October 2021.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 118mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4979IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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