ChickenKeto Recipes

Keto Pumpkin Roll Recipe: A Delightful Autumn Indulgence

As autumn paints the world in hues of red and gold, the comforting aroma of pumpkin-spiced treats fills the air. For those following a keto lifestyle, the desire for delicious seasonal desserts doesn’t have to wane. In this comprehensive guide, we’ll delve into the intricacies of crafting a keto pumpkin roll, ensuring that every bite is a celebration of fall flavors without compromising your low-carb goals.

The Essence of a Keto Pumpkin Roll

A classic pumpkin roll is a quintessential autumn treat, traditionally made with a light and fluffy pumpkin cake rolled around a velvety cream cheese filling. Adapting this beloved dessert to a keto-friendly version requires a few strategic substitutions to keep the carb content in check.

Ingredients for the Keto Pumpkin Roll:

For the Pumpkin Cake:

  • 4 large eggs, separated
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

For Dusting (optional):

  • Powdered erythritol for dusting


1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease a 10×15-inch baking sheet and line it with parchment paper, leaving some overhang on the longer sides for easy removal later.

2. Prepare Dry Ingredients:

  • In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.

3. Beat Egg Whites:

  • In a clean, dry bowl, beat the egg whites until stiff peaks form. Set aside.

4. Beat Butter and Sweetener:

  • In a separate large bowl, beat the softened butter and granulated erythritol until creamy.

5. Add Egg Yolks and Vanilla:

  • Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

6. Add Pumpkin Puree:

  • Mix in the pumpkin puree until well combined.

7. Combine Dry Ingredients:

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

8. Fold in Egg Whites:

  • Gently fold in the beaten egg whites until no white streaks remain. Be careful not to deflate the egg whites; this step contributes to the cake’s light and airy texture.

9. Spread Batter and Bake:

  • Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes or until the cake is set and a toothpick inserted into the center comes out clean.

10. Prepare a Towel:

  • While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered erythritol or almond flour.

11. Roll the Cake:

  • Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the shorter end, gently roll the cake and the towel together. Let it cool completely.

12. Prepare the Cream Cheese Filling:

  • In a bowl, beat together the softened cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy.

13. Unroll and Spread Filling:

  • Once the cake is completely cooled, carefully unroll it from the towel. Spread the cream cheese filling evenly over the cake.

14. Roll Again:

  • Carefully roll the cake back up, this time without the towel. Place it seam side down on a serving platter.

15. Chill and Serve:

  • Refrigerate the keto pumpkin roll for at least an hour before serving. Dust with additional powdered erythritol if desired. Slice and savor the delightful taste of autumn in every keto-friendly bite.

Tips for Success:

1. Properly Beat the Egg Whites:

  • Stiff peaks in the egg whites contribute to the pumpkin roll’s airy texture. Ensure your mixing bowl is clean and dry before beating the egg whites.

2. Use Quality Ingredients:

  • Opt for high-quality almond flour, coconut flour, and pumpkin puree to enhance the flavor and texture of your keto pumpkin roll.

3. Be Gentle When Folding:

  • When folding the beaten egg whites into the batter, use a gentle hand to maintain the fluffiness. Overmixing can result in a denser cake.

4. Roll While Warm:

  • Roll the cake in the towel while it’s still warm to help set its shape. Allow it to cool completely in the rolled position.

5. Refrigerate Before Serving:

  • Chilling the pumpkin roll in the refrigerator for at least an hour before serving makes it easier to slice and enhances the creaminess of the filling.

6. Experiment with Spices:

  • Customize the spice level according to your taste preferences. Add a pinch of cloves or ginger for an extra layer of warmth.

7. Dust Before Rolling:

  • Dusting the towel with powdered erythritol or almond flour before rolling the warm cake prevents sticking and adds a touch of sweetness.


Indulging in a keto pumpkin roll allows you to embrace the flavors of fall without straying from your low-carb journey. Whether served as a delightful dessert for your autumn gatherings or enjoyed as a special treat during cozy evenings, this keto pumpkin roll is a testament to the fact that you can savor seasonal delights while maintaining your commitment to a healthy lifestyle. So, preheat that oven, gather your ingredients, and let the warm aroma of pumpkin and spices fill your kitchen as you create this delightful keto masterpiece.

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