Low Carb Pumpkin Roll

Indulge in the cozy flavors of fall with this irresistible Low Carb Pumpkin Roll—a decadent dessert that combines the rich taste of spiced pumpkin with the creamy sweetness of a velvety cream cheese filling. Perfect for keto and low-carb lifestyles, this recipe uses almond flour, coconut flour, and keto-friendly erythritol to create a moist and flavorful pumpkin sponge cake that’s completely gluten-free and sugar-free. With prep and bake time under 40 minutes, this impressive yet surprisingly easy dessert is perfect for holiday gatherings or anytime you want a guilt-free treat. Each slice is a delicious balance of texture and flavor, making it a seasonal favorite that satisfies your sweet tooth without compromising your diet. Serve it chilled for the ultimate fall-inspired indulgence!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

Ingredients

• 0.75 cup Pumpkin puree
• 3 pieces Large eggs
• 0.75 cup Granulated erythritol
• 0.75 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 2 teaspoons Pumpkin pie spice
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 8 ounces Cream cheese, softened
• 1 cup Powdered erythritol
• 4 tablespoons Butter, softened
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it with cooking spray.

Step 2

In a large bowl, beat eggs and granulated erythritol together until well combined and slightly frothy, about 1-2 minutes.

Step 3

Add pumpkin puree and 1 teaspoon of vanilla extract to the egg mixture, beat until smooth.

Step 4

In another bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

Step 6

Spread the batter evenly into the prepared pan.

Step 7

Bake for 12-15 minutes or until the cake is set in the center and springs back lightly when touched.

Step 8

While the cake is baking, prepare a thin kitchen towel and sprinkle evenly with powdered erythritol.

Step 9

Turn the cake out onto the prepared towel immediately after baking. Carefully peel away the parchment paper.

Step 10

Starting from one of the short ends, gently roll the cake along with the towel. Place on a wire rack to cool completely.

Step 11

To make the filling, in a medium bowl, beat together the cream cheese and butter until smooth and creamy.

Step 12

Add the powdered erythritol and vanilla extract, beating until light and fluffy.

Step 13

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

Step 14

Reroll the cake (without the towel) and wrap tightly in plastic wrap.

Step 15

Refrigerate for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1123.5g)

Amount per serving	% Daily Value*
Calories	2106.4

Total Fat 186.4g	0%
Saturated Fat 89.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 936.8mg	0%
Sodium 2407.7mg	0%
Total Carbohydrate 456.3g	0%
Dietary Fiber 25.8g	0%
Total Sugars 20.3g
Protein 56.4g	0%

Vitamin D 120IU	0%
Calcium 560.5mg	0%
Iron 11.1mg	0%
Potassium 1045.3mg	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: 45.0%

Protein: 6.1%

Carbs: 49.0%