Delicious Keto Pumpkin Cake Roll Recipe

Indulge in the warm spices and cozy flavors of fall with this delightful Keto Pumpkin Cake Roll. A perfect blend of tender pumpkin cake and creamy, tangy cream cheese frosting, this dessert is sure to become a favorite in your autumn baking rotation. Whether you’re following a low-carb lifestyle or simply craving a guilt-free treat, this recipe hits the sweet spot every time.

The unmistakable aroma of pumpkin pie will fill your kitchen as you bake this keto-friendly delight. With the subtle sweetness of monk fruit or erythritol and a hint of seasonal spices, each slice of this pumpkin roll brings comfort and joy to any gathering. Plus, the versatility of this recipe allows you to customize the flavors to suit any occasion, from Thanksgiving dinners to spring celebrations.

Wrapped tightly and stored in the refrigerator, this Keto Pumpkin Cake Roll stays moist and delicious for days, making it the perfect make-ahead dessert for busy schedules or special events. So, gather your loved ones, brew a pot of coffee or steep some chai tea, and savor the flavors of autumn with every bite of this scrumptious treat.

Quick Benefits

• Uses almond and coconut flours plus low-carb sweeteners, resulting in minimal net carbs compared to traditional versions.
• Maintains flexibility by rolling the cake while warm with the help of parchment paper, reducing the risk of cracks.
• Cream cheese filling can be prepared ahead and stored in the refrigerator until baking and assembly time.
• Visual appeal and added flavor with a dusting of cinnamon, crushed pecans, or a drizzle of sugar-free caramel sauce.

Why You’ll Love This Delicious Keto Pumpkin Cake Roll Recipe Recipe

• This Keto Pumpkin Cake Roll is a cozy and festive dessert that satisfies cravings while keeping things low carb, making it perfect for those following a keto lifestyle.
• The tender cake with hints of spice paired with the sweet and tangy cream cheese frosting creates a delicious flavor combination that you will love.
• The use of pumpkin puree adds moisture and depth to the cake without loading it with extra carbs, making it a healthier option.
• The recipe is a hit at fall gatherings and Thanksgiving tables, and it’s a crowd-pleaser that will have everyone asking for the recipe.
• You can customize the flavors throughout the year by swapping pumpkin puree for roasted butternut squash, adding orange zest for a spring twist, or extra cinnamon for a punchy autumn flavor.
• The cake can be stored in the refrigerator for up to four days, and it actually tastes better the next day as the flavors meld together.
• It’s a versatile dessert that can be served chilled or at room temperature, making it perfect for any occasion.
• The use of almond and coconut flours along with low-carb sweeteners reduces the net carbs significantly compared to traditional recipes.
• The cream cheese filling can be made ahead of time, allowing you to prepare the dessert in advance for big events or spontaneous treats.
• Dusting the top with cinnamon or cocoa powder can cover any cracks that may occur, adding a pretty contrast to the dessert.

Ingredients for Delicious Keto Pumpkin Cake Roll Recipe

Pumpkin Cake

• 1 teaspoon ground cinnamon
• 2/3 cup canned pumpkin puree (100% pumpkin, not pie filling)
• 1/4 teaspoon sea salt
• 4 large eggs, at room temperature
• 4 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup super-fine blanched almond flour
• 1/2 cup granulated sweetener (monk fruit, erythritol, or allulose)
• 2 teaspoons pumpkin pie spice

Cream Cheese Frosting

• 12 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, softened
• 1 teaspoon pumpkin pie spice, or more to taste
• 1/3 cup powdered sweetener, adjust to taste

Pro Tips for Delicious Keto Pumpkin Cake Roll Recipe

Pro Tip 1: To ensure a moist and flavorful keto pumpkin cake roll, roll the cake while it’s still warm using parchment paper for flexibility to prevent cracks in the cake.

Pro Tip 2: Store the finished pumpkin roll in the refrigerator wrapped tightly for up to four days. The flavors actually get better as they meld, making it a perfect make-ahead dessert for gatherings.

Pro Tip 3: Experiment with different spices throughout the year to keep the recipe fresh and exciting. Try gingerbread spice in winter, grated orange zest in spring, or extra cinnamon for a punchy autumn flavor.

How to Make Delicious Keto Pumpkin Cake Roll Recipe

Step 1: Prepare Baking Pan

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for rolling.

Step 2: Mix Wet Ingredients

Combine eggs, pumpkin puree, and vanilla extract in a medium bowl, whisking until smooth.

Step 3: Combine Dry Ingredients

Combine almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and sea salt in a large bowl.

Step 4: Combine and Spread Batter

Combine wet ingredients with dry mixture until smooth batter forms. Spread evenly in prepared pan.

Step 5: Bake Cake

Bake for 10 to 12 minutes until the cake surface is firm when touched.

Step 6: Initial Rolling

Allow the cake to cool in the pan for 5 minutes, then roll it into a tight log shape with the parchment still attached. Let it cool completely.

Step 7: Prepare Cream Cheese Frosting

In a mixing bowl, combine softened cream cheese, butter, powdered sweetener, vanilla extract, and pumpkin pie spice. Beat until light and fluffy. Adjust sweetness or spice to taste. Refrigerate if too soft.

Step 8: Fill and Roll

Once the cake has cooled, carefully unfurl it and evenly spread the cream cheese frosting on top, maintaining a 1-inch border around the edges.

Step 9: Final Shaping and Serving

Roll the cake tightly without the parchment and place on a serving platter. Optionally, sprinkle with cinnamon, crushed pecans, or drizzle with sugar-free caramel sauce before serving.

Storage Tips

Once you have made the Keto Pumpkin Cake Roll, it is best to store it in the refrigerator. Wrap the finished roll tightly to maintain its moisture, and it will stay fresh for up to four days. The flavors of the cake and frosting actually meld together beautifully, making it even tastier the next day. For longer storage, consider freezing individual slices by layering parchment paper between them and sealing well. The frozen slices can last for up to two months, allowing you to enjoy a slice whenever your cravings strike.

When serving the pumpkin roll, slice it into rounds and enjoy it chilled or at room temperature. It pairs wonderfully with hot coffee or chai tea. For an extra special touch, top each slice with a dollop of whipped cream or toasted walnuts. The cake is perfect for holiday gatherings, potlucks, or as a delightful treat for unexpected guests. If you ever notice cracks on the cake, a generous dusting of cinnamon or cocoa powder can easily mask them, adding a pretty contrast to the dessert.

Ingredient Substitutions

For a nut-free option, substitute sunflower seed flour for almond flour in equal amounts. This swap will still provide a similar texture and flavor to the cake without the use of nuts.

If you prefer a different sweetener or want to adjust the sweetness level, feel free to experiment with more or less powdered erythritol in the cake and frosting. You can taste the batter and adjust the sweetness to your liking before baking.

In the absence of pumpkin pie spice, you can create your own blend by mixing cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to suit your taste preferences, ensuring you still achieve that warm and aromatic spice profile in the cake.

Serving Suggestions

For a creative serving twist, try slicing the Keto Pumpkin Cake Roll into bite-sized pieces and serving them on a platter as a festive finger food for gatherings or parties. Top each piece with a small dollop of whipped cream and a sprinkle of pumpkin pie spice for an elegant presentation that is sure to impress your guests.

Another fun idea is to turn the Keto Pumpkin Cake Roll into a trifle dessert. Cut the cake into cubes and layer them in individual serving glasses with alternating layers of the cream cheese frosting. Top the trifle with a sprinkle of cinnamon or toasted walnuts for added texture and crunch. This visually appealing dessert is perfect for special occasions and can be prepared ahead of time for easy serving.

FAQs for Delicious Keto Pumpkin Cake Roll Recipe

Can I use pumpkin pie filling instead of pure pumpkin puree?

No, only pure pumpkin puree should be used, as pie filling contains added sugars and spices not suited for keto-friendly baking.

How can I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and use parchment paper to help maintain flexibility, reducing the risk of cracks.

Can I prepare the cream cheese filling ahead of time?

Yes, the cream cheese filling can be prepared ahead and stored in the refrigerator until baking and assembly time.

What are some garnish options to enhance the presentation of the pumpkin roll?

A dusting of cinnamon, crushed pecans, or a drizzle of sugar-free caramel sauce adds visual appeal and flavor.

Conclusion

I hope you enjoy making and savoring every bite of this delectable Keto Pumpkin Cake Roll. It’s the perfect treat to indulge in while staying on track with your low-carb lifestyle. The combination of tender cake and luscious cream cheese frosting is sure to delight your taste buds and warm your heart.

Remember, this Keto Pumpkin Cake Roll is not just a dessert; it’s a testament to your dedication to healthy eating without sacrificing flavor. So go ahead, bake up a batch, share it with loved ones, and spread the joy of guilt-free indulgence. Let the aroma of pumpkin spice fill your home and create lasting memories around the table. Happy baking and enjoy your Keto Pumpkin Cake Roll!