Best Keto Pumpkin Roll (Print Version)
Soft spiced pumpkin cake rolled with rich cream cheese filling for a sweet, keto-friendly treat.
# Ingredients:
→ Pumpkin Cake
01 -
4 large eggs, at room temperature
02 -
2/3 cup pure pumpkin puree (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 cinnamon
10 -
1/2 cup granulated keto 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 keto sweetener, or to taste
15 -
2 teaspoons vanilla extract
16 -
1 teaspoon pumpkin pie spice, or more to taste
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring overhang on two sides for easier rolling.
02 -
In a medium mixing bowl, whisk together the eggs, pumpkin puree, and vanilla extract until completely smooth.
03 -
In a separate large bowl, combine the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and sea salt.
04 -
Add the wet mixture to the bowl of dry ingredients. Stir until a smooth, thick batter forms. Spread the batter evenly into the lined pan.
05 -
Place the pan in the oven and bake for 10 to 12 minutes, or until the top is set and firm to the touch.
06 -
Let the cake cool for 5 minutes, then carefully roll the cake up from the short end with the parchment paper still attached, forming a tight log. Allow to cool completely while rolled.
07 -
In a large bowl, beat the softened cream cheese, unsalted butter, powdered sweetener, vanilla extract, and pumpkin pie spice until light and fluffy. Adjust sweetness or spice as desired. If the mixture is too soft, refrigerate briefly to firm.
08 -
Carefully unroll the cooled cake. Spread the frosting evenly across the surface, leaving a 1-inch border along the edges. Gently roll the cake back up tightly without the parchment paper.
09 -
Transfer the pumpkin roll to a serving platter. Optionally, dust with cinnamon, garnish with crushed pecans, or drizzle with sugar-free caramel sauce. Slice and serve.
# Notes:
01 -
For best results, roll the cake while it’s still slightly warm to prevent cracking.
02 -
Chilling the pumpkin roll prior to slicing allows for cleaner, neater presentation.