Keto Pumpkin Roll

Indulge in the sweet and spiced flavors of fall with this irresistible Keto Pumpkin Roll—a low-carb twist on a classic dessert! Perfectly rolled layers of tender, spiced pumpkin cake made with almond flour and a hint of cinnamon, nutmeg, and ginger encase a rich, creamy filling of velvety cream cheese and butter, sweetened with keto-friendly erythritol. This gluten-free, sugar-free treat is surprisingly easy to prepare, thanks to a simple rolling technique using a kitchen towel. Ideal for holiday gatherings or whenever pumpkin cravings strike, this show-stopping dessert is as beautiful as it is delicious. Plus, with only 20 minutes of prep time and 15 minutes in the oven, it's a quick yet elegant treat that aligns perfectly with your keto lifestyle!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 2 cups almond flour
• 0.75 cup pumpkin puree
• 4 large eggs
• 1 cup granulated erythritol
• 8 oz cream cheese
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground ginger
• 0.25 tsp salt
• 0.5 cup powdered erythritol
• 3 tbsp butter

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 15x10-inch jelly-roll pan with parchment paper.

Step 2

In a large mixing bowl, beat the eggs and granulated erythritol together with an electric mixer until the mixture is light and fluffy.

Step 3

Stir in the pumpkin puree and vanilla extract until well combined.

Step 4

In a separate bowl, whisk together almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.

Step 5

Gently fold the dry ingredients into the pumpkin mixture until a smooth batter forms.

Step 6

Spread the batter evenly over the prepared jelly-roll pan.

Step 7

Bake for about 13 to 15 minutes, or until the cake springs back when lightly touched.

Step 8

While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered erythritol.

Step 9

As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel and peel away the parchment paper.

Step 10

Starting from one short side, gently roll up the cake with the towel, and let it cool completely while rolled.

Step 11

In a medium bowl, beat the cream cheese, butter, and powdered erythritol until smooth and creamy.

Step 12

Once the cake is completely cool, gently unroll it and evenly spread the cream cheese filling over the surface.

Step 13

Re-roll the cake without the towel this time, then wrap it in plastic wrap and refrigerate for at least one hour.

Step 14

Slice the roll into 1-inch pieces and serve. Enjoy your keto pumpkin roll!

Nutrition Facts

Serving size	(1177.8g)

Amount per serving	% Daily Value*
Calories	2638.2

Total Fat 233.2g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 1075.4mg	0%
Sodium 2280.7mg	0%
Total Carbohydrate 393.8g	0%
Dietary Fiber 27.4g	0%
Total Sugars 22.9g
Protein 82.8g	0%

Vitamin D 170.7IU	0%
Calcium 829.7mg	0%
Iron 13.4mg	0%
Potassium 980.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 8.3%

Carbs: 39.3%