Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

This content material initially appeared on Sugar-Free Mom. Republished with permission.

A flowery, present stopper, sugar-free keto pumpkin cake roll that everybody will love! This is a keto nut-free, gluten-free cake roll that you would be able to simply grasp at house!

It’s pumpkin season, so I’m kicking off with a traditional pumpkin recipe – a Keto Pumpkin Roll crammed with a luscious pumpkin cream cheese filling. I hope this Keto Pumpkin Roll begins your pumpkin baking season off to a very good begin!

The fall season is rarely full with out some new pumpkin recipes and this one is spectacular! Your family and friends can be fairly impressed after they see this magnificence and as soon as they style it, they’ll all be in shock that it’s sugar-free!

I favor this pumpkin cream cheese filling to buttercream, however you can simply swap the filling with no matter you want. The filling is customized from my keto pumpkin mousse recipe and makes this low-carb pumpkin roll good and lightweight and creamy. Use a very good high quality cream cheese like Philadelphia. It’s thicker and can make for a stiffer mousse.

The pumpkin roll is nut-free too. If you like a sugar-free chocolate cake roll I’ve obtained this one you’ll love! If you do not need pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves.

svg%3E - Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

It’s pumpkin season, so I’m kicking off with a traditional pumpkin recipe – a Keto Pumpkin Roll crammed with a luscious pumpkin cream cheese filling.

Calories 207 kcal per serving



  • cup plus 1 tablespoon coconut flour
  • ½ cup Swerve confectioners
  • 1 tablespoon psyllium husk powder
  • ½ teaspoon xanthan gum
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 5 eggs room temperature
  • ½ cup canned pumpkin puree 100%
  • ½ teaspoon liquid stevia `
  • 1 teaspoon vanilla extract


  • eight ounces cream cheese
  • 6 ounces canned pumpkin puree
  • 1 pinch salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon pumpkin spice liquid stevia or vanilla liquid stevia
  • ½ teaspoon vanilla extract



  1. Preheat oven to 375F.

  2. Line a baking sheet (10 x 14 inches) with parchment paper and grease with gentle butter. Set apart.

  3. Mix the dry components collectively in a bowl. Set apart.

  4. In a stand mixer (or utilizing a hand mixer) add the eggs and whisk for two minutes till actually fluffy. Add remainder of the moist components and mix till mixed.

  5. Slowly pour within the dry components into the moist and mix till integrated.

  6. Spread batter onto the lined baking pan and clean with a spatula.

  7. Bake for 20 minutes.

  8. Place one other baking pan the identical dimension with a sheet of parchment on high (use the underside of the pan and not using a lip) and flip over. Allow to chill for 1 minute and peel off the highest parchment paper.

  9. WAIT 9 – 10 MINUTES after which while heat, gently roll the sponge away from you (beginning on the brief facet) with the parchment paper. Cover with a clear tea towel to totally cool for about 1 hour while you put together the filling.


  1. In a mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and mix utilizing a hand whisk till clean. Option to make use of a KitchenAid or stand mixer.

  2. In a clear bowl, whisk the cream till thick. Fold the cream by way of the cream cheese combine utilizing a spatula till mixed. (This will make the filling thicker and stiffer than merely simply mixing altogether without delay.)

  3. Taste and alter sweetener to your liking. Chill within the fridge for no less than 30 minutes while the remainder of the cake chills.

  4. Unroll the sponge, ensuring the parchment is beneath. Spread over half the filling leaving ¾ inch on the edges so it doesn’t overspill as you roll.

  5. Carefully roll up as soon as extra ensuring the be part of is underneath the underside. Place within the fridge to sit back lined with parchment or a clear tea towel for 1 – 2 hours. Top with the remainder of the chilled pumpkin cream filling and choice to mud with pumpkin spice. Slice + serve.

  6. If your roll cracks just a little, don’t fear, the additional filling on high will disguise it! Tastes good all the identical!

  7. Storage: Fridge for Four days or three months wrapped within the freezer.

Nutrition Facts

Keto Pumpkin Roll with Pumpkin Cream Cheese Filling

Amount Per Serving (10 g)

Calories 207 Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 5g2%

Fiber 2geight%

Protein 4geight%

* Percent Daily Values are primarily based on a 2000 calorie eating regimen.

Please word that the dietary info might differ relying on the precise manufacturers of merchandise used. We encourage everybody to examine particular product labels in calculating the precise dietary info.


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Read extra about gluten-free, low-carb eating regimen, low-carb recipe, pumpkin, recipe.

Last Updated: October 27th, 2021

Filed Under: Food, Partners

Brenda Bennett of Sugar-Free Mom

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Since 2011, Brenda’s weblog, Sugar-Free Mom, has change into the preferred sugar-free supply on the net right now. She has a faithful following of these trying to scale back sugar consumption, many who comply with a low-carb eating regimen, and plenty of who’ve a number of allergic reactions. Her first cookbook, Sugar-Free Mom, Naturally Sweet & Sugar-Free Recipes for the Whole Family, was launched on December 9, 2014. This e-book is an excellent newbie’s information to going sugar-free with over 100 family-friendly recipes. Her second cookbook, Naturally Keto, consists of all kinds of over 125 recipes from breakfast to desserts, many dairy-free and nut-free, in addition to a Four-week meal plan, a newbie’s information to beginning keto, recommendations on dealing with a reluctant partner, kitchen necessities, and foolproof fabulous recipes for entertaining a non-low-carb crowd.