Keto Pumpkin Roll: The Perfect Low-Carb Fall Dessert

Introduction Keto Pumpkin Roll

There’s something magical about fall—the crisp air, vibrant leaves, and of course, the irresistible scent of pumpkin spice filling the kitchen. One dessert that embodies the cozy spirit of the season is the classic pumpkin roll. Traditionally, this sweet treat consists of a fluffy pumpkin-spiced cake wrapped around a decadent cream cheese filling. But for those on a ketogenic or low-carb lifestyle, indulging in a traditional pumpkin roll can easily derail progress. Thankfully, this Keto Pumpkin Roll brings all the flavor and satisfaction without the carbs and sugar. Moist, tender, lightly spiced cake pairs perfectly with a creamy, sweet filling—all while keeping carbs low and fat high enough to fit perfectly into keto macros.

This recipe isn’t just keto-friendly—it’s gluten-free, sugar-free, and incredibly easy to prepare. The best part? Each slice delivers indulgent flavor with only about 4 grams of net carbs. Whether you’re preparing for Thanksgiving, a holiday gathering, or simply craving a seasonal dessert, this keto pumpkin roll is sure to impress.

Why This Keto Pumpkin Roll Shines

The brilliance of this recipe lies in its thoughtful balance of low-carb ingredients that mimic the texture and flavor of traditional cake. Instead of wheat flour, we use a blend of almond flour and coconut flour. Almond flour keeps the cake moist, while coconut flour adds lightness and structure. This combination helps replicate the spongy yet sturdy base you need for a successful roll.

Xanthan gum plays a critical role here. Without gluten, keto cakes can sometimes crumble or crack when rolled. Xanthan gum acts as the binder, holding everything together and ensuring the cake remains pliable when rolled.

Sweetness comes from keto-approved sweeteners. While the recipe calls for a ½ cup of your preferred sweetener, monk fruit blends, erythritol, or allulose all work beautifully. Each provides sweetness without raising blood sugar or spiking insulin levels.

Finally, the pumpkin puree and pumpkin pie spice bring warmth, flavor, and seasonal charm. Combined, these ingredients create a dessert that looks, feels, and tastes like the real deal—without the sugar crash.

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Ingredient Breakdown

Let’s take a closer look at what goes into this keto pumpkin roll:

For the Cake

• 1 cup almond flour – provides a moist, nutty base.
• 4 tbsp coconut flour – balances almond flour, adds structure.
• 1 tsp baking powder – helps the cake rise slightly.
• 1 tsp xanthan gum – the glue that keeps the cake from cracking.
• 1/4 tsp sea salt – enhances flavor.
• 1/2 cup sweetener – monk fruit, erythritol, or allulose.
• 1 tsp pumpkin pie spice – cozy fall flavor in every bite.
• 4 large eggs – bind and add richness.
• 2/3 cup pumpkin puree – authentic pumpkin flavor, natural moisture.
• 1 tsp vanilla extract – rounds out the flavor.

For the Filling

• 4 tbsp unsalted butter, softened – ensures smoothness and creaminess.
• 8 oz cream cheese, softened – tangy, rich filling.
• 1/4 cup sweetener – use powdered for a smooth texture.
• 1 tbsp vanilla extract – adds depth and sweetness.

Each ingredient plays a crucial role. Don’t skip or substitute xanthan gum, as it truly ensures success when rolling. Also, always use room-temperature ingredients for the filling to avoid lumps.

Step-by-Step Instructions for Keto Pumpkin Roll

Make the Cake

1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together eggs, pumpkin puree, and vanilla extract until smooth.
3. In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, salt, sweetener, and pumpkin pie spice.
4. Pour wet ingredients into dry mixture, stirring until fully incorporated.
5. Line a 9×13-inch baking pan with parchment paper. Spread batter evenly using a spatula.
6. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool for 5 minutes.
8. While still warm, roll the cake with parchment paper into a cylinder. This sets the shape. Allow it to cool completely while rolled.

Make the Filling

1. In a mixing bowl, combine softened butter, cream cheese, sweetener, and vanilla extract.
2. Mix until creamy, smooth, and fluffy.

Assemble the Roll

1. Once cooled, carefully unroll the cake.
2. Spread filling evenly across, leaving about 1 inch of space at the edges.
3. Gently roll the cake again into a tight log. Apply light pressure, but don’t press too hard.
4. Wrap in plastic or parchment and refrigerate for at least 1 hour, preferably overnight.
5. Slice and serve chilled.

Tips for Rolling Success

Rolling a delicate cake may feel intimidating, but these tips ensure success:

• Roll while warm: Rolling the cake right after baking prevents cracks.
• Use parchment paper: Essential for easy handling.
• Don’t overbake: Overbaked cake will dry out and crack.
• Xanthan gum is key: Without it, your cake may crumble.
• Freeze before slicing: A quick chill in the freezer makes cutting clean slices easier.
• Clean your knife between cuts: Wiping the knife keeps slices neat.
• Cracks are okay: If they appear, simply dust with powdered sweetener or add a drizzle of keto glaze.

Nutrition Snapshot & Serving Ideas

Per serving (based on 1 slice):

• Calories: 232 kcal
• Carbohydrates: 7g
• Fiber: 3g
• Net Carbs: 4g
• Protein: 7g
• Fat: 20g

Compared to traditional Keto Pumpkin Roll that often exceed 40 grams of carbs per slice, this keto version is a game-changer. You’ll still enjoy indulgence but without blood sugar spikes.

Serving Suggestions

• Dust with powdered sweetener for presentation.
• Add whipped cream and sprinkle with cinnamon.
• Garnish with chopped pecans for crunch.
• Pair with a warm cup of keto-friendly coffee or tea.

Storage & Make-Ahead Strategy

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap tightly in parchment, then plastic, and freeze for up to 3 months. Thaw overnight in the fridge.
• Make ahead: Perfect for holidays—prepare a day in advance and refrigerate overnight for the best flavor.

Conclusion

This Keto Pumpkin Roll captures the essence of fall while staying true to your low-carb lifestyle. With its fluffy, spiced cake and luscious cream cheese filling, it delivers comfort and indulgence in every slice—without guilt. Whether you’re serving it at Thanksgiving, a family gathering, or just treating yourself, this recipe proves that keto desserts can be just as delicious and festive as traditional ones. Roll, chill, slice, and savor the season—keto style!

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