keto pumpkin roll

Keto Pumpkin Roll: How to Make a Perfect Fall Treat at Home

Savor the Flavor of Keto Pumpkin Roll This Season

What Is the Recipe for Keto Pumpkin Roll?

🎃 KETO PUMPKIN ROLL RECIPE: Whisk almond flour, coconut flour, pumpkin puree, eggs, baking powder, and pumpkin pie spice until smooth. Bake the spiced batter, then roll it with a creamy filling made from whipped cream, powdered allulose, and vanilla. Chill before slicing for a soft, sweet, and perfectly keto fall dessert.

Nothing says fall quite like the comforting aroma of pumpkin spice wafting through your kitchen. But if you’re living a keto diet lifestyle, traditional pumpkin rolls can feel off-limits.

The good news is, you can still enjoy this cozy classic without the sugar crash.

This keto pumpkin roll recipe captures everything you love about the original, a soft, spiced cake wrapped around a rich, creamy filling, only it’s low in carbs and completely guilt-free.

With a few smart ingredient swaps, you’ll get the same delightful flavor and texture without sacrificing your goals.

A savory, golden keto pumpkin roll cake with chunks of sausage or ham inside is sliced on a black slate, with small bowls of ketchup and sliced hot dogs around it.
A savory, golden keto pumpkin roll cake with chunks of sausage or ham inside is sliced on a black slate, with small bowls of ketchup and sliced hot dogs around it.

Table of Contents

Are Pumpkin Rolls Keto-Friendly?

An overhead shot of a golden pumpkin roll cake partially sliced on a wooden board with two slices placed on a white plate, set on a grey background.
An overhead shot of a golden pumpkin roll cake partially sliced on a wooden board with two slices placed on a white plate, set on a grey background.

Traditional pumpkin rolls are typically made with white flour and sugar, which makes them high in carbs and far from keto-friendly.

The good news is, with a few easy adjustments, you can enjoy a version that fits perfectly into a low-carb lifestyle and allows for an even layer of deliciousness.

A keto pumpkin roll swaps out the high-carb ingredients for almond flour, coconut flour, and sugar substitutes like erythritol or monk fruit sweetener. These alternatives keep the texture soft and moist while drastically lowering the carb count.

The creamy filling can also be made keto by using cream cheese, butter, and a keto-approved sweetener.

The result? A deliciously spiced, low-carb dessert that satisfies your sweet cravings without kicking you out of ketosis.

So yes, pumpkin rolls can absolutely be keto-friendly when made with the right ingredients and mindful preparation.

Ingredients To Prepare

Before you begin, gather everything you need to make your keto pumpkin roll a success with the best ingredients.

Each ingredient plays an important role, from creating a soft, spiced sponge to whipping up a creamy, sugar-free filling that ties it all together.

Here’s what you’ll need and why it matters:

  • Almond flour: Finely ground almonds create a light, tender crumb while keeping the cake gluten-free and low in carbs. It gives the roll a soft yet sturdy structure, perfect for holding the creamy filling.
  • Coconut flour: This highly absorbent, slightly sweet flour balances the texture of almond flour and adds body, helping the cake stay moist without adding extra carbs, making it a great choice alongside gluten free flour options.
  • Baking powder: It gives the sponge its lift, helping it bake up fluffy and flexible, just right for rolling without cracks.
  • Xanthan gum: Acting as a gluten substitute, xanthan gum binds the ingredients together, keeping the cake pliable and easy to handle when rolled.
  • Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and cloves enhances the pumpkin’s flavor and fills every bite with a warm autumn aroma.
  • Salt: A small pinch balances the sweetness and sharpens the flavors of the pumpkin and spice mix.
  • Eggs (separated): The yolks enrich the batter with color and flavor, while the whipped whites add airiness and volume, giving the sponge its light, spongy texture.
  • Granulated allulose: This natural, keto-friendly sweetener with coarser pieces mimics sugar’s taste and texture, adding balanced sweetness to both the batter and the meringue without increasing carbs and causing blood sugar spikes. It’s perfect even for those who are a fan of sugar.
  • Pumpkin puree: It brings natural sweetness, moisture, and vibrant pumpkin flavor, giving the cake its tender texture and unmistakable fall character.
  • Vanilla extract: A dash of vanilla enhances the flavor of both the cake and the filling, tying together the pumpkin and cream with a smooth, aromatic finish.
  • Whipping cream: Beaten until light and fluffy, it forms the creamy filling that balances the cake’s sweetness with a rich, satisfying texture.
  • Powdered allulose: This smooth, sugar-free sweetener blends easily into the whipped cream, adding delicate sweetness and a velvety texture without a sugar spike.

Ingredient Measurement

A knife is slicing a light yellow sponge roll cake with a pumpkin swirl filling on a dark wooden cutting board, resting on a white wooden plank table.
A knife is slicing a light yellow sponge roll cake with a pumpkin swirl filling on a dark wooden cutting board, resting on a white wooden plank table.

Now that you know what each ingredient does, it’s time to measure everything precisely. Getting the right balance between dry and wet ingredients ensures a smooth batter and creamy filling.

Here’s the complete list of measurements to help you make the perfect low carb pumpkin roll at home:

For the cake:

  • 3/4 cup pumpkin puree
  • 1 cup almond flour
  • 3/4 cup granulated allulose, divided
  • 3 tablespoons coconut flour
  • 4 large eggs, separated
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon salt

For the filling:

  • 1 1/4 cups whipping cream
  • 1/3 cup powdered allulose
  • 1/2 teaspoon vanilla extract

Equipment You’ll Need

Before you start mixing, make sure you have the right tools on hand. Having your equipment ready will make the process smoother and help your pumpkin roll come together with ease.

  • Three mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Spatula

How To Make Keto Pumpkin Rolls

An overhead shot of a pumpkin loaf covered in pumpkin seeds on a white serving board, surrounded by decorative mini-pumpkins, a whole pumpkin, and an orange napkin.
An overhead shot of a pumpkin loaf covered in pumpkin seeds on a white serving board, surrounded by decorative mini-pumpkins, a whole pumpkin, and an orange napkin.

Making a keto pumpkin roll might look tricky, but it’s actually simple once you break it into steps. The key is creating a light sponge that rolls easily and a creamy filling that holds its shape, resulting in a delicious hot cake.

Follow these easy full instructions to bake, fill, and roll your pumpkin cake into a picture-perfect keto dessert that’s as beautiful as it is delicious.

Step 1: Prepare the Batter

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly grease the paper to prevent sticking.
  • In a large bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, cinnamon, and salt until well mixed. Set aside.
  • In another bowl, beat egg yolks with ¼ cup of granulated allulose until light and fluffy. Add the cup of pumpkin puree and vanilla extract, then mix until smooth.
  • In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated allulose, continuing to beat until stiff peaks form.
  • Gently fold the yolk mixture into the egg whites, then carefully fold in the flour mixture without deflating the batter.

Step 2: Bake and Cool the Cake

  • Spread the cake batter evenly over the prepared baking pan or sheet.
  • Bake for around 15 minutes, or until the cake feels spongy to the touch.
  • Remove from the oven, and after cooling for about 15 minutes, the final piece is ready to be layered.
  • Place a cutting board on top of the cake, flip it over carefully, and peel off the piece of parchment paper. Let it cool until just slightly warm.

Step 3: Make the Filling and Assemble

  • While the cake cools, beat cold whipping cream in a mixing bowl, powdered sweetener, and vanilla extract until stiff peaks form.
  • Spread the whipped filling evenly over the cooled cake.
  • Roll the cake gently into a log shape, wrap it in plastic wrap, and freeze for at least one hour to firm up.
  • Before serving, remove from the freezer 10 minutes early, unwrap, and dust with powdered sugar substitute. Slice and serve.

Keto Pumpkin Rolls Nutrition

One of the best things about this almond flour pumpkin roll is that it satisfies your dessert cravings without derailing your low-carb goals, making it a perfect choice for a keto cake roll.

Each slice delivers the comforting flavors of pumpkin and spice while keeping your macros in check.

Thanks to almond and coconut flour, you’ll enjoy plenty of healthy fats and fiber, while the allulose keeps it sweet without added sugar.

The cream cheese and whipping cream filling add richness and protein, making it a perfectly balanced keto treat.

Whether you enjoy it as a dessert or a midday snack, this pumpkin roll gives you all the indulgence of fall minus the carbs.

Here’s the nutrition facts per serving of this perfect fall dessert:

  • Calories: 207 kcal
  • Total Fat: 18 grams
  • Net Carbs: 4 grams
  • Protein: 6 grams

Expert Tips for Perfecting Your Keto Pumpkin Rolls

Want to ensure your cake roll turns out perfectly every time? Here are a few expert tips for getting the best results.

Almond flour cakes can be delicate, so following the technique is key. The most common issue is cracking, but with these pointers, you can minimize it.

For a flawless keto pumpkin cake, keep these tips in mind.

  • Use room-temperature ingredients: Cold eggs or dairy can cause the batter to separate, affecting the cake’s texture.
  • Whip the egg whites properly: Beat them until stiff peaks form to give the sponge its light and airy texture.
  • Don’t overbake the cake: A slightly springy surface means it’s done, overbaking can make it dry and prone to cracking.
  • Roll while warm: Gently rolling the roll cake in parchment while it’s still warm helps it keep its shape without breaking.
  • Chill before slicing: Allow the roll to set in the fridge for a few hours so the filling firms up for clean, even slices.
  • Add extra flavor: To add extra flavor and texture to your keto pumpkin roll, try including nuts like pecans or walnuts, both of which complement pumpkin and are keto-friendly. Additionally, spices such as cinnamon, nutmeg, and ginger blend wonderfully with the pumpkin and help intensify the autumnal taste.

If you get a few small cracks, don’t worry! They are often not noticeable once the roll is sliced. Remember these pointers for next time, and you’ll master this impressive dessert.

Serving and Pairing Ideas

A pumpkin roll cake dusted with powdered sugar and filled with a thick pumpkin roll is sliced on a wooden board with a bowl of the caramel sauce beside it.
A pumpkin roll cake dusted with powdered sugar and filled with a thick pumpkin roll is sliced on a wooden board with a bowl of the caramel sauce beside it.

Keto pumpkin rolls are versatile enough to serve at family gatherings, cozy brunches, or even as a sweet afternoon pick-me-up for a delightful end result. You can dress them up for special occasions or keep them simple for everyday enjoyment.

Below are some creative ways to serve and pair this fall favorite.

Serving Ideas:

  • Dust with powdered allulose: Give your pumpkin roll a light sprinkle of powdered allulose for a beautiful, bakery-style finish.
  • Add a dollop of whipped cream: Top each slice with extra whipped cream for a soft, creamy contrast.
  • Drizzle with keto caramel sauce: A touch of low-carb caramel adds decadence and a buttery finish to every bite, creating a delightful cake hybrid experience.
  • Serve with fresh berries: Raspberries or blueberries bring a refreshing tartness that balances the sweet, spiced cake.
  • Garnish with chopped pecans: Add crunch and a nutty aroma that complements the pumpkin flavor perfectly.
  • Turn it into mini rolls: Slice and serve smaller portions for bite-sized treats ideal for parties or dessert platters.
  • Add a festive touch: Sprinkle cinnamon or pumpkin spice on top before serving for extra warmth and aroma.

Pairing Ideas:

  • Hot coffee or espresso: The bold flavor of coffee pairs beautifully with the creamy sweetness of pumpkin roll.
  • Keto pumpkin spice latte: Double down on fall flavors with this cozy, sugar-free drink.
  • Chai tea: The spiced notes of chai perfectly echo the flavors of the cake.
  • Unsweetened almond milk: A light and refreshing drink that balances the richness of the dessert.
  • Low-carb hot chocolate: Ideal for chilly nights when you want something comforting and sweet.
  • Black tea or green tea: A simple, soothing option that keeps the meal light and satisfying.

How To Store Keto Pumpkin Rolls

Keeping your keto pumpkin cake roll fresh is simple when stored correctly.

After assembling and chilling, wrap it tightly in plastic wrap or parchment paper to lock in moisture and prevent the cake from drying out. Then, place it in an airtight container and refrigerate for up to five days.

The flavors often taste even better after a day or two as the spices and filling mixture blend together.

If you want to make it ahead of time, freezing works beautifully. Wrap the roll, either whole or in slices, in plastic wrap, then cover it with aluminum foil for extra protection. It can last up to two months in the freezer.

When ready to serve, thaw it in the refrigerator overnight. Serve it chilled or let it rest at room temperature for a few minutes before slicing. It’ll taste just as soft and delicious as the day you made it.

More Keto Recipes You Can Make at Home

If you can’t get enough of pumpkin season, there are plenty of other keto-friendly treats you can whip up right in your kitchen.

These recipes bring the same cozy, spiced flavors you love, without the carbs or guilt. Each one is easy to make, perfectly sweet, and ideal for satisfying your fall cravings any time of day.

Try a few of these delicious options next:

Frequently Asked Questions

Can I Use Canned Pumpkin in Keto Pumpkin Rolls?

Yes, you can and should use canned pumpkin for this keto pumpkin recipe. Just be sure to buy pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices, which will make your pumpkin roll too sweet and high in carbs. Always check the label to ensure it’s 100% pumpkin.

What Sweeteners Work Best for a Sugar-Free Pumpkin Roll?

The best sugar substitutes are monk fruit and allulose blends, as they measure 1:1 like a cup sugar and have no aftertaste. A golden or brown sugar swerve can add a nice caramel-like flavor to the cake, making it suitable for those with celiac disease. For the filling, a powdered Besti monk fruit allulose blend is ideal because it dissolves completely, preventing a gritty texture.

Is It Possible to Prepare a Dairy-Free Keto Pumpkin Roll?

Yes, you can make keto pumpkin cream cheese roll dairy-free. For the cream cheese frosting or cream cheese filling, simply substitute your favorite vegan cream cheese for the traditional dairy version. To maintain the tangy flavor in the fill cream cheese mixture, you can replace the sour cream with a tablespoon of lemon juice or apple cider vinegar.

Final Thoughts

This keto pumpkin roll is proof that dessert can be both comforting and low in carbs. With its soft, spiced sponge cake wrapped around a smooth, creamy filling, it’s the perfect balance of flavor, texture, and satisfaction.

Every slice captures the essence of fall. Warm, cozy, and just sweet enough to feel special.

What makes this recipe truly shine is how simple it is to prepare. Even if you’re new to keto baking, you’ll find the process easy to follow and the results absolutely rewarding.

Whether you serve it after dinner, bring it to a holiday gathering, or enjoy a slice with your morning coffee, it’s sure to become a seasonal favorite.

Keep this recipe handy whenever you’re craving something sweet yet guilt-free.

For more delicious keto-friendly desserts and low-carb comfort foods, visit our website and discover new favorites to try next.