This post may contain affiliate links, which help keep this content free. (Full disclosure)
This keto pumpkin roll recipe is the perfect dessert to enjoy all autumn long! Just like keto apple pie, it looks like it took hours in the kitchen — but it’s actually easy to make with the right ingredients and technique. See how to make this low carb keto pumpkin cake roll below, plus tips to help it turn out perfectly every time.
Why You’ll Love This Keto Pumpkin Roll Recipe
- Rich, sweet pumpkin flavor with warm spices
- Moist, tender cake
- Silky smooth cream cheese filling
- Only 10 minutes of hands-on prep
- Just 3.2g net carbs per serving
- Naturally gluten-free pumpkin roll
- The perfect fall dessert that doesn’t taste like it’s sugar-free!
Ingredients & Substitutions
This section explains how to choose the best ingredients for a keto pumpkin cream cheese roll, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Keto Pumpkin Cake:
- Wholesome Yum Almond Flour – With an ultra-fine grind that rivals all purpose flour, it’s hard to believe it makes a truly delicious almond flour pumpkin roll. I only recommend this one, as others have coarser pieces that can make the cake bake up too “wet” and make the end result gritty. There is no substitute, sorry.
- Wholesome Yum Coconut Flour – Helps absorb moisture from the pumpkin to create a perfect cake-like texture (and keep the pumpkin roll gluten free). If you need to replace coconut flour, the right ratio would be about 3/4 cup almond flour in its place, but you’d have more batter as a result, so you’ll end up with a larger roll and would need more filling.
- Baking Powder – Allows the cake to rise and prevents it from being too dense. Don’t confuse this with baking soda, which is different.
- Xanthan Gum – Since this keto pumpkin roll contains no gluten, this ingredient helps the cake flex into a roll shape without cracks. Other gums would likely work, but don’t omit altogether, or the cake won’t roll up.
- Sea Salt – Balances the sweet flavor.
- Besti Monk Fruit Allulose Blend – Measures and tastes like sugar for the perfect sweet flavor in this dessert — all with 0 added net carbs! You may be able to use other sugar substitutes, such as other monk fruit or stevia sweetener blends (use the sweetener conversion chart here), but the end result will be more dry.
- Pumpkin Spice – A rich blend of cinnamon, nutmeg, ginger, cloves, and allspice. You can get a store bought variety or make homemade pumpkin pie spice in minutes!
- Eggs – Use whole, large eggs. I haven’t tested the recipe with a substitute, like flax eggs, so am not sure if that would work.
- Pumpkin Puree – Use pure pumpkin puree. Avoid pumpkin pie filling, which contains added sugar.
- Vanilla Extract – Use a high-quality vanilla for best flavor.
Cream Cheese Filling:
- Unsalted Butter – I prefer grass-fed butter for best flavor, but any unsalted variety will work.
- Cream Cheese – Plain cream cheese makes the best keto pumpkin roll filling! Make sure it’s softened at room temperature.
- Besti Powdered Monk Fruit Allulose Blend – The powdered version of this sweetener allows it to blend seamlessly in the filling — with no gritty texture or aftertaste. Most other powdered sweeteners don’t dissolve well and can crystallize when you store them, leading to a grainy texture, so I don’t recommend substituting this one.
- Vanilla Extract
How To Make A Keto Pumpkin Roll
This section shows how to make a keto pumpkin cake roll, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Mix dry ingredients. In a large bowl, combine almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
- Mix wet ingredients. In a small bowl, whisk together eggs, pumpkin, and vanilla.
- Combine. Mix together the wet and dry ingredients, until fully incorporated.
- Bake. Transfer batter to a baking pan lined with parchment paper and sprayed with cooking spray. Bake until the keto pumpkin cake springs back to the touch and an inserted toothpick comes out clean. Cool for 10 minutes.
- Roll. While the cake is still warm, roll it up (without filling) from the short side into a tight roll. Cool for another 30 minutes.
- Make frosting. While cake cools, make cream cheese frosting according to the instructions here, using ingredients in the written recipe below.
- Frost. Gently unroll the cake and spread frosting over the top, leaving a 1-inch gap around edges.
- Re-roll. Roll the cake again carefully, to keep filling from spilling over the sides.
- Cool completely. Let the cake finish cooling to room temperature.
- Slice. Once it’s at room temperature, you can slice the keto pumpkin roll gently using a sharp serrated knife.
Tips For The Best Keto Pumpkin Cake Roll
Avoid common keto cake roll pitfalls with these tips!
- Don’t skip the xanthan gum. This is a crucial ingredient to help the cake stay flexible enough to roll.
- Avoid over-baking. Baking for too long increases the likelihood of cracking, so watch carefully for doneness.
- Pay attention to cooling time. The almond flour pumpkin cake will get too stiff and crack if you try to roll it when it has cooled completely. You’ll need to roll it empty first when it has cooled for just 10 minutes, then cool for 30 minutes in the rolled state, unroll to frost, and finally roll again.
- Refrigerate for easier slicing. You can slice the roll at room temperature, but if you have trouble with it, chill in the fridge first, then slice.
- Store: Keep this keto pumpkin Swiss roll in the refrigerator for 3-4 days.
- Freeze: Wrap the roll tightly in plastic wrap, then foil over that, to prevent freezer burn. Keep in the freezer for up to 2-3 months. (You can also freeze individually wrapped slices if you prefer.) Thaw in the fridge overnight before serving.
More Keto Pumpkin Recipes
Low carb pumpkin desserts taste so good! Give one of these pumpkin treats a try next:
Keto Pumpkin Roll
This keto pumpkin roll recipe is the best fall dessert! A sweet, moist keto pumpkin cake is stuffed with creamy filling, all for 3.2g net carbs.
Prep: 10 minutes
Cook: 30 minutes
Cooling and Chilling Time 1 hour 30 minutes
Total: 40 minutes
Servings: 10 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Pumpkin Cake:
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, stir together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, Besti sweetener, and pumpkin pie spice.
In a small bowl, whisk the eggs, pumpkin puree, and vanilla.
Mix the wet ingredients into the dry ingredients, until fully incorporated.
Bake for 10-13 minutes, until cake springs back when touched and a toothpick comes out clean when inserted into the center of the cake. Set aside and let cool for 10 minutes (it will still be warm to the touch).
Using the short side of the parchment paper, roll the cake in a tight roll and cool for an additional 30 minutes.
Once the cake has fully cooled, unroll the cake gently so it does not crack. Spread the filling over the cake, leaving a 1-inch gap around the edges.
Using the parchment paper, roll the cake back up, keeping it tight but not so tight that it cracks and the filling spills over the sides. Refrigerate for at least 1 hour, preferably overnight, before slicing.
Serving size: 1 slice or (1/10 of recipe)
Amount per serving. Serving size in recipe notes above.
Total Carbs 7.3g
Net Carbs 4.4g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂