
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.

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.

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.