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This yummy keto pumpkin roll gives you the taste of a pumpkin pie but in a cake form!
Looking for a delicious keto dessert?
This keto pumpkin roll is to die for! This dessert gives you all the pumpkin flavor you’ve been craving. The rich taste you get in every bite will have your mouth watering. And guess what? It comes in at under5 net carbs per serving, so you’ll be able to enjoy this low-carb treat while still sticking to your keto diet!
Don’t worry – this keto pumpkin roll may look fancy and complicated, but it’s easier to make than it may seem!
The rolling of the cake can get a little tricky but if you follow the tips, it should stay together without cracking. This keto pumpkin roll recipe has been tested and retested many times to get it perfect for you!
Another bonus with this recipe is that you can make this ahead of time and freeze it. If your life is anything like mine, my time is precious, so anything I can make ahead of time is an instant win for me.
Keto Pumpkin Roll
yield: 10 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
This keto pumpkin roll is a luscious dessert that you can make ahead of time!
Ingredients
Pumpkin Roll Cake:
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon xanthan gum
- 1 tablespoon unflavored gelatin
- 1/4 teaspoon salt
- 4 eggs
- 1/4 cup Swerve brown
- 1/3 cup Swerve granular
- 1 cup pure pumpkin puree
- 2 teaspoons vanilla
Cream Cheese Filling:
- 1/2 cup heavy whipping cream
- 8 oz. cream cheese (1 block, room temperature)
- 1/2 cup Swerve confectioners
- 2 teaspoons vanilla extract
Directions
1
To make the cake:
Preheat oven to 350 degrees. Line 9x13-inch sheet pan or baking dish with parchment paper and set aside
2
In a medium bowl, mix together almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, xanthan gum, gelatin, and salt. Stir to combine. Set aside.
3
In a large bowl, add eggs, brown Swerve, and granular Swerve. Mix with a handheld mixer for about a minute until the eggs are fluffy. Mix in pumpkin puree and vanilla.
4
Add dry ingredients to the pumpkin puree mixture and mix on low until combined. The batter will be thick.
5
Spread the batter evenly over the parchment paper in the pan. Bake for 15 to 17 minutes, until the edges are just slightly brown and the middle springs back when lightly pressed.
6
Remove from the oven. Set aside for 10 minutes to cool. Then remove the cake from the pan, leaving it on the parchment paper. Roll the cake from the short side and let it continue to cool rolled up for another 25 minutes. Note that the cake may crack a little during the rolling process.
7
To make the filling:
While the cake is cooling, you can make the cream cheese filling. Add heavy whipping cream, cream cheese, Swerve confectioners, and vanilla to a medium-size bowl and mix with an electric mixer until you reach a smooth texture. Leave the filing at room temperature to make it easier to spread it on the cake.
8
To assemble & roll:
Carefully unroll the pumpkin roll and spread it with cream cheese filling, covering the cake completely.
9
Now slowly roll the cake back up around the cream cheese filling. Tightly wrap the Swiss roll in Saran wrap and place it in the fridge for at least 4 hours or overnight.
10
If making ahead of time, you can cover the Swiss roll and freeze it up to 2 weeks prior to serving. If freezing before serving, place in the refrigerator the day before to thaw.
11
Garnish with Swerve confectioners. Trim off the ends before serving for a beautiful presentation. Enjoy!
Nutrition Information
Yield: 10 slices, Serving Size: 1 slice
Amount Per Serving:226 Calories | 19.2g Fat | 24.7 Total Carbs | 2.7g Fiber | 2.4g Sugar | 18.4g Sugar Alcohol | 7.5g Protein | 3.6g Net Carbs
Brought to you by Hip2Keto.
Don’t be alarmed by the high total carb count!
Fiber and erythritol, the main ingredient in Swerve, do not affect blood sugar in the same way that regular carbs do, so we’ve subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohol and fiber.
Tips for making the best keto pumpkin roll:
- To keep the roll from cracking, you’ll roll it up while it’s still warm and then carefully unrolled it to add the filling. It might crack a little while unrolling, so just go slow. The filling will help keep it together and the longer you let it chill in the fridge, the better it will hold its shape. If it does crack, it’s okay. It’ll still taste good!
- This roll can be made 2 weeks ahead of time and stored in the freezer until ready to serve! Just defrost it in the fridge the day before you plan to serve it.
- I used a combination of different forms of Swerve sweetener in this recipe to still have that sweetness but not an overpowering sugar taste. I used the brown Swerve and Swerve granular in the cake, and thenSwerve confectioners in the filling and dusting over top.
- If you like sweeter desserts, increase the brown Swerve in the cake to 1/3 cup and increase the Swerve confectioners in the filling to 2/3 cup.
Make this keto pumpkin roll the centerpiece of your dessert table!
If you want to give the illusion that you baked in the kitchen all day making this gorgeous and scrumptious swiss roll, then this is the recipe for you! Your family and friends will be talking about it for days and coming back for second and third helpings.
My Hip sidekick Jenna made this keto pumpkin roll, too, and here’s what she had to say about it:
“This roll is amazing; the perfect fall dessert. It is not overly sweet, and the filling is spectacular (trust me, I was eating it by the spoonfuls before adding it to the cake)! It slices up beautifully and looks as good as it tastes. This is one the whole family loved, and I can’t wait to make it again!”
Can’t get enough of pumpkin treats? Try this easy keto pumpkin cheesecake!
