Keto Pumpkin Roll

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Looking for a keto pumpkin dessert? This Keto Pumpkin Roll Recipe is just what you are looking for! Light and fluffy, this pumpkin roll won’t disappoint. At 2 net carbs per serving, this is going to be your go-to fall dessert.

Keto Pumpkin Roll Recipe Ingredients

• 1-1/2 cups almond flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. sea or pink salt
• 1/2 tbsp. pumpkin pie spice
• 1/2 tbsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 plus 1/8 tsp. Stevia Select Stevia Powder or sweetener of choice (to taste)
• 4 large eggs, separated
• 1/4 cup plus 2 tbsp. cooked, mashed pumpkin (fresh or canned)
• 1/4 cup unsalted butter, melted
• 1/4 cup sour cream
• 1/4 cup milk (cow’s, unsweetened almond or coconut)
• 1 tsp. vanilla extract

Cream Cheese Filling

• 8 oz. cream cheese, room temperature
• 3/4 cup heavy whipping cream
• 1/2 tsp. vanilla extract
• 1/8 tsp. Stevia Select or sweetener of choice (to taste)

I did not use the cream cheese icing. I used whip cream instead!! Whipped cream and pumpkin is MY O MY <3

Tip: add pinch more of each spice !!!

Keto Pumpkin Roll Cake Recipe Instructions

1. Preheat oven to 325 degrees F. Butter the sides and line the bottom of a jelly roll pan with parchment paper. Set aside.
2. In a medium bowl, add dry ingredients and blend well with a whisk. Separate the egg yolks and add them to the dry ingredients and add the egg whites to another medium bowl. Blend egg whites with a hand mixer until SOFT peaks form (not stiff).
3. Add the remaining ingredients to the dry mixture and blend well. Then fold the beaten egg whites into the batter. When the egg whites are partially folded in, taste for sweetness and add more if necessary. Continue to fold in egg whites but do not over mix the batter.
4. Using an angled spatula, spread the batter evenly onto the prepared pan. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
5. Invert warm cake (right out of the oven) onto a slightly damp dishtowel (one you have lightly spritzed with water) being sure that the cake is on the edge of the dishtowel. Starting at one end, carefully roll the towel and cake up into a log. Place cake in the refrigerator for 30-40 minutes or until completely cooled.
6. While the cake is cooling, prepare Cream Cheese Filling.

Keto Pumpkin Roll Cream Cheese Filling Recipe Instructions

1. To a medium (high-sided) bowl add cream cheese and beat with a hand mixer until smooth. Add remaining ingredients and blend until the frosting is thick and smooth. Taste for sweetness and adjust if needed.
2. After the cake has cooled, carefully begin to unroll cake from the towel. Let the cake that was inside remain rolled (don’t try to flatten it out) as you spread the filling on the remaining cake. There may be cracks in the cake. This is ok just continue to cover the cake with the filling being sure to go to the edges. Once you get closer to the inside of the roll you will have to carefully continue to fill with the filling so the cake doesn’t break.

Keto Pumpkin Roll Recipe Nutrition

Serves 8

Calories 119, Total C 2.5g, Fiber 0.5g, Net C 2g, Sugars 0.3g, Fat 10g, Protein 4.3g

Here is a video we made to show you how to make this Keto Pumpkin Roll recipe.

Here are some photos we took while making this delicious recipe.

Keto Pumpkin Roll Recipe

3.88 from 32 votes

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Servings 8 servings

Calories 119

Ingredients

  

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• 1-1/2 cups almond flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. sea or pink salt
• 1/2 tbsp. pumpkin pie spice
• 1/2 tbsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 plus 1/8 tsp. Stevia Select Stevia Powder or sweetener of choice to taste
• 4 large eggs separated
• 1/4 cup plus 2 tbsp. cooked mashed pumpkin (fresh or canned)
• 1/4 cup unsalted butter melted
• 1/4 cup sour cream
• 1/4 cup milk cow’s, unsweetened almond or coconut
• 1 tsp. vanilla extract

Cream Cheese Filling

• 8 oz. cream cheese room temperature
• 3/4 cup heavy whipping cream
• 1/2 tsp. vanilla extract
• 1/8 tsp. Stevia Select or sweetener of choice to taste

Instructions

 

• Preheat oven to 325 degrees F. Butter the sides and line the bottom of a jelly roll pan with parchment paper. Set aside.
• In a medium bowl, add dry ingredients and blend well with a whisk. Separate the egg yolks and add them to the dry ingredients and add the egg whites to another medium bowl. Blend egg whites with hand mixer until SOFT peaks form (not stiff).
• Add the remaining ingredients to the dry mixture and blend well. Then fold the beaten egg whites into the batter. When the egg whites are partially folded in, taste for sweetness and add more if necessary. Continue to fold in egg whites but do not over mix the batter.
• Using an angled spatula, spread the batter evenly onto the prepared pan. Bake for 15-17 minutes or until toothpick inserted in the center comes out clean.
• Invert warm cake (right out of the oven) onto a slightly damp dish towel (one you have lightly spritzed with water) being sure that the cake is on the edge of the dish towel.
• Starting at one end, carefully roll the towel and cake up into a log. Place cake in the refrigerator for 30-40 minutes or until completely cooled.
• While cake is cooling, prepare Cream Cheese Filling.

Filling

• To a medium (high-sided) bowl add cream cheese and beat with hand mixer until smooth. Add remaining ingredients and blend until the frosting is thick and smooth.
• Taste for sweetness and adjust if needed.
• After cake has cooled, carefully begin to unroll cake from the towel. Let the cake that was inside remain rolled (don’t try to flatten it out) as you spread the filling on the remaining cake. There may be cracks in the cake. This is ok just continue to cover the cake with the filling being sure to go to the edges. Once you get closer to the inside of the roll you will have to carefully continue to fill with the filling so the cake doesn’t break.

Nutrition

Serving: 1slice | Calories: 119 | Carbohydrates: 2.5g | Protein: 4.3g | Fat: 10g | Fiber: 0.5g | Sugar: 0.3g | Net Carbs: 2g

Nutrition facts are provided as a courtesy.

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