Best Keto Pumpkin Roll

If you are craving a cozy treat that will not derail your low carb lifestyle this keto pumpkin roll is for you. The tender spiced cake wrapped around a creamy tangy frosting feels just like autumn but every bite is gentle on your carbs. It is perfect for fall gatherings or anytime you find yourself needing a healthy indulgence that truly feels like dessert.

My family requests this pumpkin roll every fall and no one ever guesses it is low in carbs. The aroma of cinnamon and pumpkin spice makes our kitchen feel so inviting.

Ingredients

• Eggs: bring needed moisture and help the cake roll without cracking choose fresh large eggs for the best binding
• Pumpkin puree: real pumpkin makes the cake moist and gives it that unmistakable autumn flavor always pick 100 percent pure pumpkin not pie filling
• Almond flour: provides structure while keeping it gluten free opt for a finely ground blanched kind
• Coconut flour: adds tenderness and helps absorb any extra moisture use a reputable brand for even texture
• Baking powder: helps the cake rise check it is fresh not expired for best lightness
• Xanthan gum: adds flexibility to the cake making it easy to roll without breaking just a touch is enough
• Pumpkin pie spice: brings signature warmth look for one with cinnamon nutmeg ginger and cloves
• Cinnamon: adds extra flavor do not skip it as it deepens the spice profile
• Granulated sweetener: for balance and sweetness try monk fruit erythritol or allulose pick the one you like best and ensure it is a fine texture for even mixing
• Sea salt: sharpens the flavors and balances sweetness choose a fine grain type
• Cream cheese: forms the base of the frosting buy full fat for a creamy finish and let it soften for easy mixing
• Unsalted butter: gives body and flavor to the frosting use real butter softened to room temp
• Powdered sweetener: ensures silky smooth frosting adjust to your taste and use monk fruit or erythritol blend
• Vanilla extract: rounds out all the flavors
• Pumpkin pie spice (for frosting): in the frosting ties the whole dessert together sprinkle extra for more depth

Instructions

Prepare the Baking Pan:

Line a nine by thirteen inch baking pan with parchment paper leaving some hanging over the edge which will help you roll the cake later and prevent sticking

Mix Wet Ingredients:

In a medium bowl whisk eggs pumpkin puree and vanilla together until you have a completely smooth mixture with no visible streaks

Combine Dry Ingredients:

In a separate large mixing bowl blend almond flour coconut flour sweetener baking powder pumpkin pie spice cinnamon xanthan gum and salt stir until everything is evenly distributed and fluffy

Make Cake Batter:

Pour wet ingredients into the dry mixture and mix thoroughly until you have a thick but pourable batter making sure no lumps remain

Spread and Bake:

Evenly spread the cake batter into your lined baking pan smoothing the top flat for even baking Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes just until the top is dry and firm to the touch but still soft inside

Roll While Warm:

Let the cake cool for five minutes then carefully roll it up from the short edge using the parchment as a guide keep the parchment attached as you roll This step is key for getting that classic pumpkin roll shape

Cool Completely:

Allow the rolled cake to rest and cool completely still in its rolled form on a wire rack This helps it keep its flexible memory so it will not crack later

Make the Frosting:

Beat softened cream cheese and butter together in a bowl until very smooth Add powdered sweetener vanilla extract and pumpkin pie spice Continue beating until the frosting is very light fluffy and perfectly mixed Taste and add more spice or sweetener if desired

Unroll and Fill:

Once cake is fully cooled gently unroll it Remove the parchment then spread the frosting evenly over the entire surface leaving about a one inch border at the edges to prevent oozing

Reroll and Serve:

Carefully roll the cake back up tightly this time without parchment Transfer seam side down to a serving platter For a fancy touch dust on cinnamon or sprinkle with crushed pecans

The feel and aroma of pumpkin spice always takes me back to baking mornings with my mom Our favorite part is slicing into that perfect swirl and sneaking an early taste before anyone else arrives at the table

Storage Tips

I always wrap the roll tightly in plastic wrap before chilling in the fridge It keeps well for up to four days and tastes as good on day three as day one If you want to freeze it slice into individual portions and store in airtight containers When ready to enjoy thaw a slice in the fridge overnight and it is as moist as fresh

Ingredient Substitutions

Out of almond flour You can swap for hazelnut flour with a slightly different nutty flavor If you do not have pumpkin pie spice whisk together equal parts of cinnamon nutmeg ginger and cloves A dairy free cream cheese works if you have allergies just ensure it is spreadable

Serving Suggestions

I love to garnish this roll with a light dust of extra cinnamon Sometimes I pour a little sugar free caramel sauce or scatter chopped pecans for crunch Pair with coffee or herbal tea for a treat any time of day For a festive look arrange slices on a pretty platter with a few whole cinnamon sticks

Cultural and Seasonal Notes

This dessert has roots in classic American pumpkin roll traditions but with a keto spin In the fall you will find pumpkin rolls at nearly every Midwest family table Mine is made lighter so we can all enjoy a taste without worry You can bake it year round but it is especially perfect around October and November gatherings

Seasonal Adaptations

For spring swap pumpkin puree with pureed roasted carrot and add cardamom In winter dust the cake with powdered monk fruit for a holiday snow effect Sub apple pie spice in place of pumpkin spice for a unique autumn taste

Success Stories

I hear from friends who have served this pumpkin roll at Thanksgiving never mentioning it is keto and guests rave about the flavor The cream cheese swirl is always a hit I have even had kids ask for seconds which feels like a true win

Freezer Meal Conversion

Slice the pumpkin roll and freeze the slices on a tray Once frozen transfer to a bag for easy grab and go desserts When you want a piece let it thaw at room temp or microwave for just a few seconds to make it perfectly soft and creamy

Making and sharing this pumpkin roll has become a family tradition The rich pumpkin cake and tangy filling always remind me that healthy baking can be every bit as festive and satisfying as the classics

Recipe FAQs

→ What keeps the cake from cracking when rolled?

Rolling the cake while it's still warm and using xanthan gum for flexibility helps prevent cracks.

→ Can almond flour be substituted?

Almond flour is preferred for texture, but finely ground sunflower seed flour may be used as a nut-free alternative.

→ Is there a preferred sweetener?

Granulated monk fruit or erythritol works best for the cake, while powdered sweetener is ideal for the frosting.

→ How can I store leftovers?

Wrap tightly in plastic wrap and refrigerate for up to 4 days for optimal freshness and flavor.

→ Can this be made ahead?

Yes, prepare and assemble a day in advance. Chill well before slicing and serving for best results.