Keto Pumpkin Cake Roll

Featured in: Sweet Treats for Every Occasion

This keto pumpkin roll blends a tender pumpkin-spiced cake with velvety cream cheese filling, all rolled into a beautiful spiral. Almond and coconut flours create a low-carb base, while monk fruit or erythritol ensures gentle sweetness. The process involves baking the thin cake layer, rolling while warm for shape retention, then adding a luscious filling flavored with pumpkin spice and vanilla. Once assembled, this show-stopping creation offers cozy fall flavor and creamy texture, finished optionally with cinnamon or pecans for extra flair. Perfect for gatherings or an indulgent treat any time.

Tags: #halal #vegetarian #gluten-free #baked #family-friendly #sugar-free #north-american #medium #under-30-minutes #dessert #thanksgiving

A woman is sitting at a table with a plate of food in front of her. The plate contains a dessert with berries on top.
By Sana Sana
Updated on Tue, 14 Oct 2025 19:15:50 GMT
A delicious Keto Pumpkin Roll is displayed on a wooden platter, ready to be enjoyed. Pin it
A delicious Keto Pumpkin Roll is displayed on a wooden platter, ready to be enjoyed. | recipebyme.com

Keto Pumpkin Roll has become my go-to dessert when I crave something cozy and festive but want to keep things low carb. The cake is tender with just the right hint of spice and the cream cheese frosting is the perfect sweet and tangy companion. If you are a pumpkin spice lover on keto you are going to want to make this all autumn long.

The first time I tested this recipe my kitchen filled with that unforgettable pumpkin pie aroma. Now my friends always ask for it at fall gatherings and nobody can ever tell it is keto.

Ingredients

  • Eggs: at room temperature You want fresh large eggs for structure and richness
  • Pumpkin puree: Choose 100 percent pure pumpkin not pie filling for natural sweetness
  • Vanilla extract: Opt for pure vanilla for best flavor depth
  • Almond flour: Super fine and blanched almond flour gives lightness to the sponge
  • Coconut flour: Absorbs moisture and keeps the texture cake-like
  • Baking powder: Ensures the roll rises to the perfect thickness
  • Xanthan gum: Makes the cake pliable so it rolls without cracking
  • Pumpkin pie spice: Adds classic autumn warmth try to use a fresh ground blend
  • Cinnamon: Extra hit of spice boosts the pumpkin flavor
  • Granulated sweetener: Monk fruit erythritol or allulose all work well for clean sweetness
  • Sea salt: Balances out the sweet and enhances flavor
  • Cream cheese: Softened to blend silky smooth for the frosting
  • Unsalted butter: Adds creaminess and helps frosting hold its shape
  • Powdered sweetener: Prevents the frosting from being gritty
  • Vanilla extract and pumpkin pie spice: Continued flavor in the creamy filling

Instructions

Prep Your Pan:
Line a nine by thirteen inch baking pan with parchment paper leaving an overhang to help with rolling. This step makes removal so simple later on.
Mix the Wet Ingredients:
In a medium bowl whisk together eggs pumpkin puree and vanilla until velvety smooth. This ensures airy structure in the cake.
Combine the Dry Ingredients:
Use a large bowl to stir together almond flour coconut flour sweetener baking powder pumpkin pie spice cinnamon xanthan gum and salt. Make sure there are no lumps as this ensures a consistent batter.
Combine Wet and Dry:
Pour the wet mixture into the dry ingredients and mix thoroughly until a thick but spreadable batter forms. Do not overmix or the cake will be dense.
Bake:
Spread batter evenly in your prepped pan making sure to reach all corners. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for ten to twelve minutes until the cake feels firm but not dry.
Shape While Warm:
Cool for five minutes then use the parchment overhang to carefully roll the cake into a tight spiral parchment included. This locks in flexibility making final assembly easy.
Cool Completely:
Let the rolled up cake rest until completely cool to prevent melting your filling later. I sometimes set it in the fridge if I am in a hurry.
Whip Up the Frosting:
In a mixing bowl beat softened cream cheese butter powdered sweetener vanilla and pumpkin pie spice until fluffy. Taste to be sure it is sweet and spiced enough for you. Chill if frosting is too soft to spread.
Fill and Roll:
Unroll the fully cooled cake gently so it does not crack. Spread frosting evenly all over but leave a one inch border without filling so it does not spill out when rolled.
Re Roll and Finish:
Carefully roll the cake back up this time without the parchment. Place seam side down on a plate. For a festive touch top with cinnamon chopped pecans or keto friendly caramel drizzle.
A delicious orange roll with white frosting sits on a wooden cutting board.
A delicious orange roll with white frosting sits on a wooden cutting board. | recipebyme.com

My favorite ingredient is definitely the pumpkin puree because it creates moisture and depth without adding a ton of extra carbs. I have so many fond memories of dusting the finished roll with cinnamon while my family gathered around the table ready to dive in.

Storage Tips

Store the finished pumpkin roll in the refrigerator wrapped tightly so it stays moist for up to four days. It actually tastes even better the next day as the flavors meld. If you want to freeze slices layer parchment between pieces and seal well for up to two months.

Ingredient Substitutions

If you have a nut allergy swap the almond flour for sunflower seed flour. For the sweetener feel free to adjust to your taste with more or less powdered erythritol. Out of pumpkin pie spice Mix cinnamon nutmeg ginger and cloves.

Serving Suggestions

Slice the pumpkin roll into rounds and serve chilled or at room temperature. I love pairing it with hot coffee or chai tea. Add a dollop of whipped cream or toasted walnuts for extra flair when serving for the holidays.

Cultural and Seasonal Context

Pumpkin rolls have deep roots as a cozy autumn treat especially at Thanksgiving tables. This keto version allows you to indulge in tradition without straying from your goals. Feel free to adapt the spices throughout the year like using gingerbread spice in winter.

Seasonal Adaptations

Swap pumpkin puree for roasted butternut squash in winter Add grated orange zest for a spring refresh Try extra cinnamon in autumn for punchy spice

Success Stories

The first time someone tried this at my book club they could not believe it was keto and asked for the recipe right away. It is a crowd pleaser and has converted many into pumpkin roll believers. Kids love it and it packs up perfectly for potlucks.

Freezer Meal Conversion

To make it ahead for big events freeze the fully frosted roll wrapped in plastic and foil. Thaw overnight in the fridge then slice and serve. You can also freeze individual slices for spontaneous treats when cravings hit.

A cinnamon roll is displayed on a wooden platter, with a bowl of cinnamon and a spoon nearby.
A cinnamon roll is displayed on a wooden platter, with a bowl of cinnamon and a spoon nearby. | recipebyme.com

If you find cracking happens anyway just dust the top generously with cinnamon or cocoa powder. No one will notice and it adds pretty contrast.

Recipe FAQs

→ What makes this pumpkin roll suitable for low-carb diets?

It uses almond and coconut flours plus low-carb sweeteners, resulting in minimal net carbs compared to traditional versions.

→ Can canned pumpkin pie filling be substituted for pumpkin puree?

No, only pure pumpkin puree should be used, as pie filling contains added sugars and spices not suited for keto-friendly baking.

→ How can I prevent the cake from cracking when rolling?

Roll the cake while it's still warm and use parchment paper to help maintain flexibility, reducing the risk of cracks.

→ Can the filling be made in advance?

Yes, the cream cheese filling can be prepared ahead and stored in the refrigerator until baking and assembly time.

→ What are ideal toppings for presentation?

A dusting of cinnamon, crushed pecans, or a drizzle of sugar-free caramel sauce adds visual appeal and flavor.

Keto Pumpkin Cake Roll

Delightful pumpkin treat with spiced cake and rich cream cheese swirl, crafted for low-carb lifestyles.

Prep Time
25 min
Cook Time
12 min
Total Time
37 min
By Sana: Sana

Category: Desserts & Sweets

Skill Level: Medium

Cuisine: American

Yield: 10 Servings (1 roll, sliced into 10 servings)

Dietary Categories: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Pumpkin Cake

01 4 large eggs, at room temperature
02 2/3 cup canned pumpkin puree (100% pumpkin, not pie filling)
03 1 teaspoon vanilla extract
04 1 cup super-fine blanched almond flour
05 4 tablespoons coconut flour
06 1 teaspoon baking powder
07 1/4 teaspoon xanthan gum
08 2 teaspoons pumpkin pie spice
09 1 teaspoon ground cinnamon
10 1/2 cup granulated sweetener (monk fruit, erythritol, or allulose)
11 1/4 teaspoon sea salt

→ Cream Cheese Frosting

12 12 ounces cream cheese, softened
13 6 tablespoons unsalted butter, softened
14 1/3 cup powdered sweetener, adjust to taste
15 2 teaspoons vanilla extract
16 1 teaspoon pumpkin pie spice, or more to taste

Steps

Step 01

Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to assist with rolling.

Step 02

In a medium bowl, whisk together eggs, pumpkin puree, and vanilla extract until completely smooth.

Step 03

In a separate large bowl, combine almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and sea salt.

Step 04

Pour the wet ingredients into the dry mixture and mix until a smooth, slightly thick batter forms. Spread the batter evenly into the prepared pan.

Step 05

Bake for 10 to 12 minutes, or until the cake surface is firm to the touch.

Step 06

Let the cake cool in the pan for 5 minutes, then carefully roll it, keeping the parchment attached, into a tight log shape. Allow to cool completely.

Step 07

In a mixing bowl, beat softened cream cheese, butter, powdered sweetener, vanilla extract, and pumpkin pie spice until light and fluffy. Adjust sweetness or spice as preferred. Refrigerate if the consistency is too soft.

Step 08

After the cake has cooled, gently unroll it. Evenly spread the cream cheese frosting over the surface, leaving a 1-inch border along the edges.

Step 09

Without the parchment, re-roll the cake tightly and transfer to a serving platter. Optionally, dust with cinnamon, sprinkle with crushed pecans, or drizzle with sugar-free caramel sauce before serving.

Notes

  1. Rolling the cake while warm and with parchment prevents cracking and ensures a uniform spiral.

Required Equipment

  • 9×13-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains eggs, dairy, and tree nuts (almond flour).

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 215
  • Fats: 18 g
  • Carbohydrates: 5 g
  • Proteins: 6 g