03/09/2026
Keto Pumpkin Roll with Cream Cheese Filling 🎃
This keto pumpkin roll is soft, warmly spiced, and filled with a rich cream cheese frosting swirl. It’s the perfect low-carb dessert for fall gatherings, holidays, or anytime you’re craving something sweet and comforting.
Ingredients
Pumpkin Cake
1 cup almond flour
4 tbsp coconut flour
1 tsp baking powder
1 tsp xanthan gum
¼ tsp sea salt
½ cup monk fruit sweetener
1 tsp nutmeg
1 tbsp ground ginger
2 tbsp cinnamon
4 large eggs
⅔ cup pumpkin purée
1 tsp vanilla extract
Cream Cheese Filling
4 tbsp salted butter
8 oz cream cheese, softened
¼ cup powdered Swerve sweetener
1 tsp vanilla extract
Instructions
1. Prepare the Cake
Preheat the oven to 350°F (175°C).
In a large bowl, mix together the almond flour, coconut flour, baking powder, xanthan gum, sea salt, monk fruit sweetener, and spices.
In another bowl, whisk the eggs, pumpkin purée, and vanilla extract.
Combine the wet ingredients with the dry ingredients and mix until smooth.
2. Bake
Lightly spray a 9×13-inch baking pan with cooking spray.
Line it with parchment paper and spray the parchment as well.
Spread the batter evenly across the pan.
Bake for 10–13 minutes, until the cake springs back lightly when touched and a toothpick comes out clean.
Let the cake cool for about 10 minutes.
3. Roll the Cake
Using the parchment paper to help, gently roll the warm cake from the short side into a tight roll. Let it cool completely for about 30 minutes while rolled.
4. Make the Filling
Using a hand mixer, beat together the butter, cream cheese, powdered sweetener, and vanilla until smooth and creamy.
5. Assemble
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the surface, leaving about a 1-inch border around the edges.
Roll the cake back up gently but firmly.
6. Chill
Refrigerate the pumpkin roll for at least 1 hour (overnight is even better) before slicing.
Slice and serve this beautiful keto pumpkin roll with its creamy swirl — a guaranteed crowd favorite! 🎃🍰
